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Kesar Shrikhand

Ingredients:

  • 1 kg thick curd
  • ½ cup powdered sugar
  • A few saffron strands
  • 1 tbps warm milk
  • ½ tsp cardamom powder
  • Pistachio/almonds for garnishing

Instructions:

  1. Hand the curd in a muslin cloth for 3 hours until the water has drained off, in a cool place.
  2. Rub the saffron strands into the warm milk until it dissolves.
  3. Mix the hung curd, sugar, saffron-milk mixture and cardamom powder in a bowl.
  4. Garnish the kesar shrikhand with pistachios and almonds.

Method

STEP 1

Heat oven to 180C/160C fan/gas 4. Roll out pastry and use to line a 23cm tart tin, leaving a slight overhang. Line with greaseproof paper and baking beans, then bake for 20 mins. Remove the beans and paper, then return to the oven for 10 mins more, or until the pastry is biscuity brown.

STEP 2

Heat oven to 180C/160C fan/gas 4. Roll out pastry and use to line a 23cm tart tin, leaving a slight overhang. Line with greaseproof paper and baking beans, then bake for 20 mins. Remove the beans and paper, then return to the oven for 10 mins more, or until the pastry is biscuity brown.

STEP 3

Heat oven to 180C/160C fan/gas 4. Roll out pastry and use to line a 23cm tart tin, leaving a slight overhang. Line with greaseproof paper and baking beans, then bake for 20 mins. Remove the beans and paper, then return to the oven for 10 mins more, or until the pastry is biscuity brown.