Shrikhand is a delicious sweet yogurt dish, popular in the states of Gujarat and Maharashtra. Hung yogurt is sweetened and flavour with cardamom powder and saffron and studded with crunchy mixed nuts.One can add favourite seasonal fruit flavours too. Chilled shrikhand along with hot puris make a delicious meal any time of the year.
Yield / Serves
5 cups Fresh Curd (made from 1lt full fat milk )
Some saffron strands
8 to 10 Cardamoms
1 small Nutmag
1/2 cup Mix Nuts ( Pistachio , Almonds ), one can use Cashews too
1 cup Sugar (more or less as per taste)
Hang the curd in a muslin cloth in a cool place (Preferably in refrigerator ) for 3 -4 hours until all the whey has drained off.
Rub the saffron into the warm milk until it dissolves. Keep aside. In a grinder take sugar , Nutmag, Cardamom seeds and grind into smooth powder.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
- I have not added any colour or Flavors in dish, if one wish one can add saffron color for bright color.
For this recipe, its compulsory to use Fresh curd. Sour curd will give sour taste and one need to use more sugar.
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