Shrikhand
Take the humble dahi (curd), hang it till all the whey drains away, mix in sugar and elaichi (cardamom) powder and kesar (saffron), and behold, rich and luxurious Shrikhand is ready. The Historical Dictionary of Indian Food by KT Achaya says that the earliest record of shrikhand was in 500 BCE in Gujarat, though Maharashtrians claim this creamy sweet treat was their creation. Aromatic saffron and a touch of sweetness from sugar, topped with nuts and rose petals, make for a visually delightful dessert that’s even more delicious on the taste buds. Like all good things, be sure to wipe it clean off the plate with puri, roti, or finger, as the day may direct.
“Easy peasy, dahi squeezy dessert "
“Easy peasy, dahi squeezy dessert "
Prep Time
20 mins
Cook Time
30 mins
Serving Size
4
Ingredients
- 2 ltr Milk
- 2 tbsp Thick Yoghurt
- 250 gms Powdered Sugar
- 15 gms Pistachios, chopped
- 15 gms Almonds, chopped
- 5 gms Dried Rose Petals
- 5 gms Cardamom Powder
- 2 gms Saffron Strands
Method
- Pour milk into a microwave-safe glass bowl. Choose skim milk for a nonfat yoghurt or whole milk for a richer yoghurt.
- Add 1/4 cup powdered milk and stir well.
- Put the bowl of milk in the microwave and heat it at 40% micropower level for 8 minutes.
- Allow the milk to cool down for a few minutes. Add 2 tbsp fresh thick yoghurt with active cultures to the milk. This serves as a starter. Stir well.
- Cover the bowl with plastic wrap. Place it in the microwave oven, use the ferment or yoghurt program, and press start.
- After the program is completed, store the yoghurt in the refrigerator for 7 hours.
- Transfer the yoghurt to a muslin cloth and drain the greenish liquid completely. Let this rest in a drainer vessel in a refrigerator for at least 3 hours.
- Transfer the thick hung curd to a glass bowl and whisk while adding sugar in 4 small batches.
- Add saffron soaked in 2 tbsp of warm milk and whisk. Add nuts and rose petals and mix. Save some for garnish.
- Once chilled, spoon the shrikhand into a bowl and serve chilled with the garnish.
