Gulkand (Rose Petal Jam) Shrikhand

Instructions:

1. Prepare Hung Curd (Hung Yogurt):

1. Hangthe yogurt:

• Place a muslin cloth orcheesecloth over a deep bowl. Pour the yogurt onto the cloth. Gather the edgesof the cloth and tie them together. Hang the cloth over the bowl, allowing theexcess liquid (whey) to drain out. This process typically takes 2-3 hours oruntil the yogurt becomes thick and creamy.

2. Make Gulkand Shrikhand:

1. Mixyogurt and sugar:

• Once the yogurt isthickened, transfer it to a mixing bowl. Add powdered sugar and cardamompowder. Mix well until the sugar is fully dissolved and incorporated into the yogurt.

2. Add Gulkand:

• Add Gulkand (rose petaljam) to the yogurt mixture. Adjust the quantity based on your preference forsweetness and rose flavor. Mix gently until the Gulkand is evenly distributedthroughout the Shrikhand.

3. Chill and Garnish:

1. Chill:

• Cover the bowl with plasticwrap or a lid and refrigerate the Gulkand Shrikhand for at least 2-3 hours tochill and allow the flavors to meld together.

2. Garnish:

• Before serving, garnish theShrikhand with slivered almonds, pistachios, and dried rose petals for addedtexture and presentation.

Serving:

• Serve Gulkand Shrikhandchilled as a dessert or sweet accompaniment. It pairs well with puris or can beenjoyed on its own as a refreshing treat.