Triple- Flavoured Badam-pista-kesarkhand (saffron-almond-pistachio Curd Mousse)
If you yearn to serve your guests and/or family with a flavour-packed, rich, "real royal" and traditional Indian dessert,
then you have come to the right place, reading the right recipe!
Full fat curds- 2 cups
Milk- 1 tsp
Finely crushed pistachios- 1 1/2 tsp
Finely crushed almonds- 1 1/2 tsp
Pistachio silvers- 4 to 5
Almond silvers- 4 to 5
Powered sugar- 7 tbsp
Saffron strands- 7-8
Cardamom powder- 3/4 tsp
Edible any colour liquid/ powder- 1/2 tsp
salt- 1/4 pinch
Muslin cloth- Medium sized
Wash the muslin cloth clean with water. Now, place the muslin cloth over a large bowl.
Carefully place the curds in the muslin cloth. Squeeze the muslin cloth to remove all the excess liquids of the curds in the bowl.
Rest the squeezed cloth in another bowl. Repeat the above steps 9 to 10 times or until the curds are completely water-free.
Now, empty the hung curds in a bowl, add powdered sugar, salt . Whisk as lightly as possible.
Warm the milk, add edible liquid colour/ powdered colour of your choice to the warm milk and pour in the hung curd mixture.
Add half of the cardamom powder, half of the saffron strands, finely crushed almonds and pistachios. Whisk lightly.
Transfer to small serving bowls. Sprinkle remaining cardamom powder over each bowl.
Garnish with almond and pistachio silvers and remaining saffron strands. Refrigerate & serve this dessert, cold.
Make sure the curd is full-fat quality.
The hung curds should be completely water-free.
Only 1/4 pinch of salt to be added, to enhance the flavour. But, not more than that.