Shrikhand With Jaggery) And Gulkand (Rose Petal Preserve)

Ingredients
- 1 Cup Hung Curd
- 1/2 Cup Jaggery
- 4-5 Cardamon Pound them to form powder
- 1 tsp Gulkand Rose Petal Preserve
- 1/2 tsp Rose Syrup
- 1 tbsp grated dry fuits As per choice (Pistachios, Almonds, Cashew
Instructions
- To make the hung curd. Put the cloth over the strainer and pour the curd over the cloth.Tie the cloth and leave it hanging overnight. We need to ensure that water is strained out of the curd fully. Approx. 1.5 cups of hung curd from 1 liter of curd.
- Transfer hung yogurt to a large mixing bowl. Add Jaggery, rose syrup, cardamom powder, gulkand and whisk well until jaggery is dissolved and yogurt becomes creamy.
- Pour Shrikhand into serving bowls, Garnish with grated dry fruits and chill for at least 1 hour before serving.
Notes
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