Shrikhand is a very popular sweet made of hung yogurt and sugar. I have seen this very frequently in Marathi menus.we can eatshrikhand with puris&shappati as aside dish. It is one of my favorite recepie I learnt it from my maharashrtian friends.Ingredients:
1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed
Method
Tie curd in a clean muslin cloth overnight. (6-7 hours).
Take into a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand .
Mix in cardamom powder and dissolved saffron and half nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.
AmrakhandVariations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.
Ingredients:
Ingredients:
Mango pulp (sweetened kesar mango pulp) ½ cup
Plain yogurt 1/2kg(or home-made curds)
300gm sugar(for amarakhand Less sugar is okay as the dish gets sweetened from Mango)
1/2 tsp cardammom powder
1 tsp sliced pistachios
1/2 tbsp mixed dryfruits
Method:
Whip together the sugar and yoghurt till smooth and creamy.
Strain the mixture through a muslin cloth to remove all liquid.
Strain the mango pulp in a similar way to remove most of the liquid.
Mix in the strained mango pulp and the cardamom powder.
Pour into a large container and chill in the refridgerator for about 3-4 hrs.
Serve in individual dessert bowls topped with pistachiosand dry fruits.
Plain yogurt 1/2kg(or home-made curds)
300gm sugar(for amarakhand Less sugar is okay as the dish gets sweetened from Mango)
1/2 tsp cardammom powder
1 tsp sliced pistachios
1/2 tbsp mixed dryfruits
Method:
Whip together the sugar and yoghurt till smooth and creamy.
Strain the mixture through a muslin cloth to remove all liquid.
Strain the mango pulp in a similar way to remove most of the liquid.
Mix in the strained mango pulp and the cardamom powder.
Pour into a large container and chill in the refridgerator for about 3-4 hrs.
Serve in individual dessert bowls topped with pistachiosand dry fruits.
Fruit shrikhand:
Preparation Time: 1 hour
Ingredients:
1/2kg-fresh curds
300-gm sugar,
powdered- 1/2 teaspoon cardamom powder
1 cups mixture ofmango, orange segments, grapes and bananas.
Method:
Ingredients:
1/2kg-fresh curds
300-gm sugar,
powdered- 1/2 teaspoon cardamom powder
1 cups mixture ofmango, orange segments, grapes and bananas.
Method:
Hang curds in a muslin cloth to remove water. Keep for at least four hours to drain out completely. Take out thick curd in a thali, mix powdered sugar. Sieve the mixture for even mixing. Mix cardamom powder and fruit pieces. Keep in the refrigerator till serving time. It should not become sour.
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