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Sheekhand Recipe

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Time

0:30 - 0:15

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2728

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Submited by

samina khan from karachi

Ingredients

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.

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