Sometimes just a simple tip does wonders to your kitchen. “Hung Curd” is an ingredient in quite a few Indian and Middle Eastern recipes. Here’s how to make it at home.
If you add and mix thoroughly powdered sugar (about same weight in proportion to curd ) with elaichi (Cardamon) or kesar (Saffron) into it, You have made SHRI-KHAND a Gujarati/Maharshtrian delicacy.
