Plain Yogurt/Curd	1 liter
	Milk			100 ml.
	Green Cardamom		¼ tsp.
	Saffron			½ tsp.
	Sugar			75 gms.
	Almond slivers		2 tblspn.

• Hang the yougurt in a muslin cloth for about 3 hours. This will drain the liquid from the curd and will make it thick.
• Add the Saffron to the milk and heat so that the saffron leaves the color and flavor in the milk.
• Add this saffron milk to the hung curd and whisk along with the sugar. Taste for the sugar as sour curd mightneed more sugar.
• The mixture should have the consistency of whipped cream.
• Add the cardamon powder.
• Put in the serving bowls and garnish with almond slivers.Serve cold


• Mango Pulp can be added to the curd to give it Mango flavor.
  

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