- 470 gm Hung curd
- 300 gm Sugar
- 15-20 Almonds slivered
- A pinch of nutmeg
- 2 tsp saffron infused milk
- 5 Cardamom seeds finely ground
Add the sugar to the hung curd and allow it to dissolve.
Once most sugar is dissolved strain the entire mixture through a fine cloth so that the shrikhand comes out smooth.
Add the almonds, nutneg, saffron milk and cardamom powder to the shrikhand.