Name: Srikhand recipe by Mamta Joshi at BetterButter
Prep time: 600 min
Cook time: 10 min
Total time: 610 min
Yield: 8
Ingredients: Full fat milk 2 litres; curd 1 to 1&1/2 tablespoon; sugar 1/2 kilogram or adjust as per taste; Cardamom powder 1/2 teaspoon; Nutmeg powder 1/4 teaspoon; saffron strands few (soaked in 1 tablespoon of milk); chopped pistachios few; chopped almonds few; chopped cashews few

Ingredients Serving: 8

Full fat milk 2 litres
curd 1 to 1&1/2 tablespoon
sugar 1/2 kilogram or adjust as per taste
Cardamom powder 1/2 teaspoon
Nutmeg powder 1/4 teaspoon
saffron strands few (soaked in 1 tablespoon of milk)
chopped pistachios few
chopped almonds few
chopped cashews few

Instructions

Boil milk and let it cool.. not completely but it should be lukewarm.
add curd and stir well so that it will mix well in whole milk.
keep this milk covered and untouched for 4 hours curd will set.
you will get nice thick curd after 4 hours
spread a large muslin cloth in a big plate and transfer curd onto this muslin cloth .wrap up all the ends of the cloth and tie it tight with a string
hang it in refrigerator and collect water in a pan or (keep it in a sieve , sieve in a pan and pan in refrigerator ) so that all whey water will drain out and curd will not sour.
after 5-6 hours your 'chakka' (hung curd )will be ready.. transfer it into a big bowl and add sugar
mix well and keep it for at least half an hour.
now seieve it through muslin cloth but the procedure is very lengthy so i have used hand blender .
add saffron strands chopped nuts cardamom powder nutmeg powder .mix well refrigerate and serve.
see the creamy texture .
taste awesome when serve chilled

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