- 2 cups hung curd
- ¼ cup powdered sugar
- ½ tsp ground cardamom
- 1 tsp rose water
- ¼ cup gulkand
- Pistachio for garnishing
- Crushed rose petals for garnishing
- Transfer hung yogurt to a large mixing bowl.
- Add sugar, rose water, cardamom powder, gulkand and whisk well until sugar is dissolved and yogurt becomes creamy.
- Pour it into a piping bag.
- Pipe shrikhand into a serving glass or bowl, or simply pour it into a serving dish.
- Garnish with pistachios, and dried rose petals.