Shrikhand

September 23, 2008 at 9:44 pm Leave a comment

Shrikhand always reminds me of all those festivals that I love.  This is very traditional sweet dish. The recipe of shrikhand has evolved over the period of time.  I remember my mother used to make yogurt/ curd at home and then make chakka. The mixing part always came to me. We have a special hand blender for this and that is called as puran yantra. Here’s a pic of it.

 

However nowadays readymade shrikhand and chakka both are easily available in stores. And being a true ‘Puneri’ how can I not mention Chitale’s!!! They have the best Shrikhand and Amrakhand (and I badly miss thatL). Amrakhand is mango flavored Shrikhand. Recently I came across blogs which have mentioned many recipes of flavored shrikhand. Few of the flavors were: pineapple, raspberries, strawberries, etc.

Here I have mentioned the plain Shrikhand recipe. It is a tried, tested (tasted) and successful recipe. Hope you all like it. 

Ingredients:

– 1 container of whole milk yogurt. Any brand can be used but I prefer Dannon.  If you like shrikhand a bit sour (ambat/ khatta), I suggest use the yogurt available in Indian store and keep it outside for half a day. However, it is necessary that the yogurt is from whole milk only.

– 1- 1 ¼ cup sugar (or sugar substitute.)

– Few strands of saffron

– 1 tsp cardamom powder

– ½ tsp or less nutmeg powder

– Crushed almonds and/or cashews (optional) 

Method of preparation

1.    Take out the entire yogurt in a muslin cloth and hang it overnight or 7-8 hrs.

2.    Next day take out the yogurt in a bowl. (This is also called is chakka)

3.    Mix the sugar (or its substitute) 1 Tbs at a time. You can mix it by hand or in a food processor. Continue stirring till all the sugar melts.

4.    Take 1 Tbs of warm milk in a bowl and crush a pinch of saffron in it.  Keep it aside for 5-10 mins. Mix it in the above yogurt.

5.    Add some cardamom powder, nutmeg powder and nuts.

6.    Refrigerate it and serve cold.

Tips:

1.    You can also use sugar substitute like splenda or equal.  This is very good option for diabetic people who have a sweet tooth.

2.    However, if you want to use splenda only because your weighing machine wants you to, then I would suggest to use atleast ¼ cup sugar and remaining splenda/equal. The reason is it gives more shine or glow to your shrikhand.  

3.    It tastes great when served puris.

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Entry filed under: All That's Yummy. Tags: , , , .

Chutney Naivedyam

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