This is a Gujarati delicacy which can be made in varied flavours. My personal favourite is kesar elaichi. As kids we used to relish it with tiny poories that mom made for us. It is such a simple dessert but when I tried my hand at it for the first time after I got married, it never turned out as creamy as mom's. I knew I was going wrong somewhere. The tip I got from her was to hang the curd for at least 8 hours, preferably overnight to get the thick hung curd.. Make sure that if you are making any other flavours like mango, strawberry the pulp has to be very thick and not watery.
Hung curd ... 1 cup
( made from 2-3 cups of yogurt depending on its consistency )
Icing sugar ....... 3-4 tbsps.
(sugar also has to be adjusted as per your preference and also how sour the yogurt is )
Elaichi powder .. 1/4 tsp
Kesar / saffron ... a generous pinch soaked in a little warm milk.
Unsalted and sliced pistachio nuts .. 2-3 for garnishing.
1. Hang the yogurt in a muslin cloth for minimum 8 hours or over night to make the hung curd.
2. Take the thick hung curd in a bowl and add the cardamom powder and saffron.
3. Whisk it and add sugar little by little while doing this.
4. Spoon it into the serving bowl and garnish with sliced pistachios and a little saffron.
Refrigerate and serve chilled.