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     Gujarati Thali

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-1 kg. thick curd 
-3/4 cup powdered sugar 
-a few strands saffron 
-1 tablespoon warm milk 
-2 teaspoons cardamom powder (elaichi) 

For the garnish
slivers of pistachios and almonds 

Hang the curds in a muslin cloth in a cool place for approximately 
3 hours until all the liquid (whey) has drained off.Rub the saffron 
into the warm milk until it dissolves.Mix together the hung curds, 
sugar, saffron mixture and cardamom in a bowl and churn using 
a hand blender.Place in the refrigerator. Serve cold garnished with 
slivers of pistachios and almonds.

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