Hang the curd in a muslin, cheese cloth for 2 hours.
Break the wood apple into 2 halves and scoop out the pulp, remove the seeds.
Collect the pulp in a big bowl and soak in half cup of water for an hour.
Mash the pulp and remove the seeds if any.
Now purée the bel pulp along with the cardamon in a blender until smooth.
Take out the curd in a bowl from the muslin cloth.
Add the thick bel puree to the curd and mix very well for about 5-6 minutes You can also use a blender.
Now add rose water and sugar.
Blend until mixture is smooth and lump free.
Pour shrikhand in individual serving bowls.
Chill for 2 hours and garnish with dry fruits and saffron.
Serve the belkhand in the bel shell or serving bowls.
Its an amazing finger licking dish which
goes well with pooris, paranthas or you can have just like that.
