1.
Take hung curd in a bowl . Add powdered sugar and cardamom powder and whisk to mix the sugar and cardamom powder.
2.
In a small pan, heat 2 teaspoon of milk. Add saffron strands (crush them between your palms before adding) to the warm milk. Remove pan from heat and let it sit for 2 minutes.
3.
Add the saffron milk into the mixture and mix. Add in the chopped pistachios.Chill the Kesar Pista Shrikhand for 3 to 4 hours before serving. It really thickens as it chills. Serve with more garnished pistachios.
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