Shrikhand...Shrikhand...Shrikhand...

Oh,hello friends!Its been quite a while,I know...But sometimes life gets a little too busy and you  just have to keep running with no time to stop and blog.I have a good number of excuses if you ask me...a fondant workshop, an intensive sugar flower course,a few cake decorating projects,sick children,days without a housemaid,guests,hitting the 30's and the depression that came with it.....the list goes on.And finally,a few weeks ago,when I managed to overcome the hurdles and sat down to blog,I was greeted by this absolute stranger on my dashboard...yes!I'm talking about the new,updated blogger interface!!It put me off completely and I was totally uninspired to blog until a few days ago when I made this amazing Indian dessert called the 'Shrikhand'.It was so unbelievably smooth and creamy and dreamy that I simply had to tell the world about it.And so,I decided to finally get acquainted with the stranger on my dashboard!!And though,we are not the best of friends yet,I've made up my mind to get to know him better,little by little,one step at a time!!
I had the first taste of Shrikhand when Arwa of 'I live in a frying pan' got it to the Fooderati Arabia(the food bloggers group in Dubai) picnic and it was so 'yumiliscious' that I almost wanted to grab the dish and run away!!I had made up my mind that I would certainly try it out one day.And finally when I did,I recollected Arwa's tip of adding condensed milk instead of sugar for that smooth,velvety texture. Believe me, it did give an exceptional result!I really don't know what kept me from trying this out for so long.... 
So here I am people,with an amazingly delectable dessert recipe that will definitely make up for abandoning my blog like that.And it is super easy too.Just try it and you'll love it.

WARNING:HIGHLY ADDICTIVE!

SHRIKHAND

3 CUPS CURD(HUNG IN A MUSLIN CLOTH FOR A FEW HOURS OR OVERNIGHT)
1 CUP SOUR CREAM
3/4 TIN SWEETENED CONDENSED MILK(LESS OR MORE ACCORDING TO TASTE)
1 TSP CARDAMOM POWDER
A FEW STRANDS OF SAFFRON SOAKED IN A TBSP OF MILK

Method:
Take the curd out of the muslin cloth.Ensure that all water is drained and it can almost form into a ball.
Mix curd with sour cream,condensed milk, cardamom powder and saffron.
Combine well together with a whisk.
Garnish with almonds or pistachios.
Serve chilled.