Take the curd in a clean cheese cloth or muslin cloth .
Now tie the cloth and hang the curd for 2-5 hours. The whey will drip, so keep a bowl below to collect the whey.Don't hang the cloth in a warm place. The curd will get too sour.
Meanwhile ,transfer sugar and elaichi to a mixer.Powder nicely and keep aside.
Soak saffron strands in warm milk and keep aside .
After 2-5 hours , we will get very thick curd. This is known as hung curd. Transfer the hung curd to a wide bowl .
Mix together the hung curds,sugar + cardamom powder,saffron mixture and edible camphor in a bowl .Blend using a hand blender / mixer till the mixture is smooth.
Refrigerate Shrikand and serve chilled. Enjoy chilled Shrikand as such as a dessert or relish them as side dish with Pooris / chapathis .
If you have not tasted this humble dish, i suggest you to try this recipe once coz if a person like me ( who doesn't have a sweet tooth ) can relish this, im sure anyone can !!VARIATIONS :You can add dry fruits or fresh cut fruits or fruit pulps to make a creamy fruit dessert as a variation. Fruits that i know blends well with shrikand are mango,strawberry,chikoo, apple,pineapple...You can also do chocolate shrikand ,kesar pista shrikand ,gulkand shrikand etc.NOTE:
If you are in a hurry and have no time to wait for 3-6 hours. Just buy ready made hung curd / Greek yogurt available in supermarkets. and straightly proceed to flavor it.
To make it more low cal, you can make it using fat free curds.
Can keep in fridge and use as required for min 1 week. They taste fresh.But many people say you can keep for a month. i am not sure, as i have not tried.
Thanks for reading the post....plz drop your valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!Love ~Smitha