Shrikhand is a traditional dessert of Western India. Plain yogurt is remodeled into an fragrant delicacy flavored with saffron and cardamom.
Recipe will serve 4.
- 4 cups of yogurt
- ¾ cup of sugar as wanted
- Few strands of saffron
- 1 tablespoon heat milk
- About ¼ teaspoon crushed cardamom
- 1 tablespoon sliced almonds
- 1 tablespoon sliced pistachios
- Drain the yogurt – Put a muslin or cheese fabric over a strainer. Now pour the yogurt over muslin fabric to empty. Place a bowl beneath the strainer to gather the surplus water.
- Subsequent gently squeeze the surplus water from yogurt. Ensure that to not squeeze out the yogurt.
- Transfer the yogurt with strainer and bowl into the fridge for at the very least six hours to empty extra water.
- Yogurt will turn out to be thick in consistency.
- Dissolve the saffron in heat milk. Milk will tackle the saffron shade, yellowish orange.
- Add sugar, cardamom powder, and saffron milk to yogurt and beat effectively until sugar dissolves. Chances are you’ll use a mixer.
- Combine in many of the almonds and pistachios to the yogurt combine and the remaining nuts can be used for garnish.
- Chill the shrikhand earlier than serving.
- Historically shrikhand is served with puri (fried flat bread).
When the water is draining from the yogurt, it’s recommended to maintain the yogurt within the fridge with a purpose to maintain the yogurt from changing into extra bitter.
Initially posted 2010-06-06 11:26:34.