MILK - 1 CUP

firstly, take 1 cup milk in a heavy-bottomed vessel.

1

MILK POWDER - 2 TBSP

stir in 2 tbsp milk powder to get more creamy curd.

2

NO LUMPS

stir well making sure there are no lumps.

3

MILK - 7 CUP

now add 7 cup milk and mix well.

4

MILK BOILS

get the milk to boil on medium flame stirring occasionally.

5

COOL SLIGHTLY

turn off the flame and allow to cool slightly (lukewarm). transfer the  milk into another vessel. you can use the same vessel to set the curd.

6

CURD - 1 TSP

now stir in ½ tsp curd into lukewarm milk. use whole red chilli (with  its stalk/head) if you want to make a curd without culture or without  using curd / dahi.

7

REST - 8 HOURS

cover and rest in a warm place for 8 hours. you can also use instant pot  / yogurt setter to set the curd if you are living in cold places

8

CURD SETS 

after 8 hours, the milk will be set into curd.

9

THICK & CREAMY CURD

now refrigerate for 2 to 3 hours to have a very thick and creamy curd.

10

CLOTH

in a large bowl, place a sieve and spread a muslin cloth

11

THICK CURD

pour in 2 cup of prepared curd. you can also use store brought curd here.

12

REST - 2 HOURS

tie the cloth and allow to rest for 2 hours or until the water drops completely. refrigerate, to prevent curd from turning sour.

13

HUNG CURD

the curd turns thick and creamy. you can alternatively use store brought hung curd or greek yogurt and skip these steps.

14

HUNG CURD

take the hung curd into a large bowl and mix well.

15

SAFFRON WATER 

add in ½ cup powdered sugar, 2 tbsp saffron water and ¼ tsp cardamom powder.

16

COMBINES WELL

mix well making sure everything is well combined.

17

READY TO EAT

finally, garnish with 10 chopped pistachios and serve shrikhand chilled.

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