Ingredients Part 1:
1 cup Almond Milk
1 cup Cashew Milk
4 tbsp Rice Flour
1 cup Water
1 tbsp Curd culture
Ingredients Part 2:
Sugar as per taste
¼ tsp Cardamom Powder
Kesar (Saffron) Strands
Garnish:
Charoli and/or Pistachios
Part 1:
In a vessel, put in both milks and heat to medium. Slowly add the rice flour to make a slurry, stirring frequently.
When the mixture is thick, turn off the heat and transfer it into a bowl to let it cool down.
Once it has reached a lukewarm temperature, add the curd culture and put it aside to set for 8 hours.
After it is set, hang the curd inside a cloth over a bowl (watch the video if you’d like to see the demonstration of how to do this), and leave it undisturbed for 8 hours.
Part 2:
Put the hung curd into a bowl, add sugar, cardamom powder and kesar. Mix well.
Transfer into a serving dish and garnish with crushed pistachios and charoli.