SHRIKAND
Ingredients
- 1 kg thick curd/ Yogurt
- 3/4 cup Sugar, (depends on your sweet level )
- strands Kesar / Saffron threads
- 1 tbsp Warm Milk
- 4 - 5 nos cardamom elaichi
Instructions
- Take the curd in a clean cheese cloth or muslin cloth .
- Now tie the cloth and hang the curd for 2-5 hours. The whey will drip, so keep a bowl below to collect the whey.Don't hang the cloth in a warm place. The curd will get too sour.
- Meanwhile ,transfer sugar and elaichi to a mixer.Powder nicely and keep aside.
- Soak saffron strands in warm milk and keep aside .
- After 2-5 hours , we will get very thick curd. This is known as hung curd. Transfer the hung curd to a wide bowl .
- Mix together the hung curds,sugar + cardamom powder,saffron mixture and edible camphor in a bowl .Blend using a hand blender / mixer till the mixture is smooth.
- Refrigerate Shrikand and serve chilled. Enjoy chilled Shrikand as such as a dessert or relish them as side dish with Pooris / chapathis .
Notes
If you have not tasted this humble dish, i suggest you to try this recipe once coz if a person like me ( who doesn't have a sweet tooth ) can relish this, im sure anyone can !!
VARIATIONS :
You can add dry fruits or fresh cut fruits or fruit pulps to make a creamy fruit dessert as a variation. Fruits that i know blends well with shrikand are mango,strawberry,chikoo, apple,pineapple...
You can also do chocolate shrikand ,kesar pista shrikand ,gulkand shrikand etc.
NOTE:
- If you are in a hurry and have no time to wait for 3-6 hours. Just buy ready made hung curd / Greek yogurt available in supermarkets. and straightly proceed to flavor it.
- To make it more low cal, you can make it using fat free curds.
- Can keep in fridge and use as required for min 1 week. They taste fresh.But many people say you can keep for a month. i am not sure, as i have not tried.