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Method
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Tie the yogurt in a muslin cloth for 6-7 hours and hang it.
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After 6-7 hours, remove it from the cloth and check whether all the water has drained out. The result is known as 'chakka' for Shreekhand.
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Mix sugar and a pinch of salt in chakka and pass it through the puran machine to get lump free, nice smooth shreekhand.
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Now add chironjis and nuts to it.
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Soak saffron in 2 tsp. warm milk.
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Add it to the sheerkhand.
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Also add cardamom powder, mix well.
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Serve chilled.
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Ingredients
