Saturday, April 22, 2017

Posted by Mala at 1:00:00 AM 1 comment
Shrikhand is a Gujarati dessert, made with Hung curds/strained curds,  and some sugar. In Sanskrit, "Kshir" means milk and "Khand" means sugar.
Earlier, curds used to be hung from a wall to drain off the water, then placed under a weight. But, obviously, the curds will become sour by then. Best way is  this. To keep it refrigerated over night, in a strainer with fine mesh.
This is very famous in the regions of Punjab, Maharashtra, Gujarat and Rajasthan, and this is a speciality in Mathura, which is the Janma bhoomi ( Birth place) of Lord Krishna. We all know, milk and curds were  HIS  favorites. So, there is no wonder, this dish is a Mathura-Speciality.
While I was in the US, in a very famous restaurant in Sunnyvale, Bay area, I used to love their Gujarati  Thaali meals, served with this fabulous and awesome Shrikhand. I had book marked the recipe, and now in this heat, this was a divine one. I made it as a side for Poories.
These kinds of shrikhands are very good alternative for ice creams, they are very healthy too.
I have already posted recipes as sides for poories...Masal, Aam ras, Aloo-tamatar bhaji and  of course, all the side dishes for rotis are good for poories also.
So, these home-made Shrikhands can be called home-made Greek Yogurts, sans fat and preservatives.
Please  check my Hung Curd sandwich also.
Please check my Glossary for unknown terms



Ingredients
Fresh curds/yogurt - 4 cups, strained in a very fine strainer, and left overnight in fridge
Organic cane sugar - 7-8 tsps
Saffron - a big pinch, soaked in 4 tsps hot milk for an hour
Cardamom powder - 3/4 tsp
Nutmeg powder - a small pinch
Pistas for garnish- 4-5 tsps, finely chopped

Recipe Cuisine:  North Indian; Category: Side/dessert
Prep time: 5 mts; Cooking time: nil; Curds straining time: Over night

Yields 4 small cups

The strained curds or hung curds taken out of refrigerator


The drained water discarded, and the thick curds placed in a vessel


Saffron soaked in milk, cardamom powder and nutmeg powder added


Organic cane sugar too added


First, gently crumble the thick yogurt, and then whisk well to a creamy consistency. If you start doing with speed, then it might splash on you.


After reserving some pistas for garnishing, the rest added and mixed well. Then refrigerate again till the eating time comes.


Serve with the Uttarakhand special Aloo tamatar bhaji, and this divine, chilled Kesar Shrikhand.




This post first appeared in www.malpatskitchen.com
Notes
* You can use white or brown sugar also.In case you need more sweetness, increase sugar by 1 -2 tea spoons.
* I used normal 3% milk only. 
*You can use an electric beater also to whip up the thick yogurt with sugar, cardamom etc. I just used a whisk.





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