| Recommended By Chef |
| Tips About Recipe |
4409 Views
0 Comments
4 bottles (2 litres) milk
1 tsp curd
2 cups sugar
8 cardamoms
a pinch of saffron
1 tblsps charoli (chinonji)
METHOD:
Boil milk. When cool blend in the curd, and allow to set. (This should take about 7 or 8 hours.)
On a strainer or a bamboo basket, spread a thin cloth and pour in the curd. Drain. Thick curd will form in under two hours.
Take a sieve that fits a bowl. Put in the curd with sugar added, and drain for a second time, either with your hands or with a large spoons.
Crush the cardamoms, and soak the saffron in a teaspoon of milk. Half the cardamoms and saffron should be added to the blended sheekhand.
Place in a serving bowl. Garnish with the remaining cardamom powder and chironji. Cover and refrigerate. Serve cold.
Posted By:
samina khan, karachi