We need 500 ml of luke warm milk and 1 tbsp curdto make curd.
Take a steel bottom vessel, add 1 tbsp curd, and mix it well.
Now add the luke warm milk and mix ittogether.
Cover it with a lid and let it ferment for 6-7 hours, DO NOT REFRIGERATE
After 7 hours, thick and Creamy Curd is ready.
Take a vessel, keep strainer over it, and place a muslin cloth over the strainer.
Then Transfer the Curd into the Muslin cloth for darning the water.
Then tie a tight knot of the cloth to drain all excess water from the curd and keep it for 3-4 hours.
Place some heavy things over it to help remove all the water from the curd.
After 4 hours, The hung curd is ready and can be transferred to a mixing bowl.
Mix or whisk the hung curd for at least 7-10 mins.
After 10 mins, a creamy and smooth texture is ready.
Now add ½ cup Powdered sugar (6 tbsp) and mix it for 1-2 mins.
Now add ½ tsp cardamom powder.Saffron Milk (Saffron strands soaked in luke warm milk) and mix it well. Finally, add some chopped dry fruits (asper your choice)
Garnish it with some saffron milk & chopped dry fruits, and serve it cold!
