SRIKANDAM🔗

Ingredients

• Thick curds - ½ veesai
• Brown sugar - ½ veesai
• Saffron - ¼ rupee coin size
• Cardamom powder - ¼ rupee coin size
• Green edible camphor- veesam 1/16-rupee coin size

Boil the milk and ferment it. Tie the curds in a cloth and hang its edges. After a day, all the water will be drained from the curds. The curd becomes thick and tight. Take ½ veesai of these thick curds.

Take a coated tray and add brown sugar to it and mix it well. Take a wide mouthed vessel and tie it with a cloth. Put the curds on top of the cloth and press it in circular motion. The dirt from this will stand on top of the cloth. Remove the cloth. Dissolve saffron in milk and add cardamom powder. Edible green camphor can also be added. Mix this well with yogurt. This is called srikandam.