• 1½ kg.curdcheese

• 1 pint thick full cream yoghurt

• Sugar to taste

• ¼ tsp ground nutmeg

• Coarsely ground almonds and pistachios for decorating

• ½ tsp ground cardamom

• Pinch of saffron

.

METHOD:  

1. Sieve the curd cheese and yoghurt through a large metal sieve stirring with a wooden spoon. This process allows air in and makes the shrikhand light and fluffy

2. Add sugar, nutmeg and cardamom and stir well (taste for sweetness)

3. Pour into a serving bowl and decorate with saffron and nuts

4. NB. An alternative method is to liquidise all the ingredients except nuts and saffron at medium speed for 3-4 minutes (replacing steps 2 and 3)