Amla Gulkand Shrikhand
This Amla Gulkand Shrikhand combines thick hung curd with Aazol’s Amla Gulkand: Vitamin C-rich Cooling Digestive, cardamom and pistachios. The gulkand adds a sweet, tangy and floral note to the smooth chilled shrikhand without overpowering its creamy texture.
Ingredients:
Instructions:
1. Place the curd in a muslin cloth or fine strainer set over a bowl. Refrigerate for 3–4 hours, or until most of the whey has drained and the curd is thick.
2. Transfer the hung curd to a mixing bowl and whisk for 1–2 minutes until completely smooth and lump-free.
3. Add Aazol’s Amla Gulkand: Vitamin C-rich Cooling Digestive, powdered sugar and cardamom powder. Mix gently until evenly combined.
4. Fold in half of the chopped pistachios and the saffron milk, if using. Taste and add a little more powdered sugar only if required.
5. Cover and chill the shrikhand for at least 1 hour so the flavours settle and the texture firms up.
6. Serve chilled in small bowls, garnished with the remaining pistachios and rose petals, if using.
Enjoy this creamy, floral Amla Gulkand Shrikhand made with Aazol’s Amla Gulkand: Vitamin C-rich Cooling Digestive!
