Ground sugar - 4 tbsps
Rose Water - 1tsp
Saffron essence - few drops
Milk - 1 tbsp
Blanched, sliced pistachios and almonds - 25 grams each
Charoli - 1 tbsp
Cardamom powder - 1 tbsp
1. Add curds to a piece of cloth and tie it loosely.
2. Leave the curd bags overnight or hang it for few hours until all the liquid is strained through the cloth.
3. Soften the strained curds nicely with the help of fork. Sprinkle cardamom powder and keep it aside for few minutes.
4. Take a dekchi or vessel and tie a strong cloth over it. Add small quantities of curds and sugar and mix it thoroughly over the cloth and add it to a bowl.
5. Once all curd and sugar is mixed and placed in a bowl, then stir in milk, essence and rose water.
6. Garnish with nuts and chill the Shrikand.
7. Serve the Shrikand as a side dish with piping hot puris (traditional wheat bread).