This thick, filling, goo-ey Indian dessert speciality needs an acquired taste, but once you’re addicted…

Gudi Padva has just come and gone. And with it came Shrikhand. We had three different kinds in the office, amazing how basically the same recipe can taste so different and so good made in different kitchens. Of course they should have been eaten with Puries, but cold puries I guess aren’t really worth it.
Not that I heard anyone complaining.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
SHRIKHAND Serves 4
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
INGREDIENTS
1 litre milk
½ cup curd
2 cups granulated sugar
½ tsp cardamom
½ tsp nutmeg powder
½ cup raisins
3 tsp finely chopped pistashios
½ cup chironji (charoli)
½ tsp saffron
1 tsp RoseWater (optional)

PREPARATION
Soak the saffron in a tbsp of milk and set aside.

Boil the remaining milk and set aside to cool. Add the curd and leave covered with a cloth overnight.

The next morning, put it in a muslin or cheesecloth bag and hang over a bowl until all the whey has drained out. This is called hung yoghurt.

Add sugar and pass through a fine sieve, using a spoon to push it through if necessary.

Add the cardamom, raisins, chironji and saffron.

Chill and serve with puries.

Tip : you can add chopped ripe mango to this one but, right now it’s a bit early in the season.

No related posts.