Once again made under Aai's supervision. This traditional Maharashtrian dessert is very easy to make.
Curd - 1.5 kgs (Made from 1.5 litres of milk)
Sugar (powdered) - 3/4 cup or to taste (I prefer less sugar)
Cardamom (powdered) - 1 tbsp
Nutmeg (powdered) - 1 tbsp
Safforn - A few strands + for garnishing
Milk - 1 tbsp
Hang the curd in a muslin cloth for a few hours. Wring out the excess water. Dissolve the saffron in 1 tbsp of warm milk. Add the saffron, sugar, cardamom and nutmeg to the drained curd and mix well.
Stretch a piece of muslin over a clean vessel to form a sieve. This should not sag. Pass the curd mixture through this muslin sieve a little at a time. Transfer to a bowl and garnish with a few saffron strands. One may garnish with chopped dry fruits as well.
Note : To make fruit flavoured Shrikhand, add about 1/4 cup of mashed ripe fruit to the curd mixture before sieving it. Adjust the powdered sugar based on the sweetness of the fruit you are adding.