Shrikhand is flavoured and sweetened hung curd. You can have it with parathas, puris or dig in just like that. The benefit of making shrikhand at home is that you can decide how sweet you want it to be and your shrikhand is without any preservatives or additives.
Saffron flavoured shrikhand recipe
- 2 cups plain yoghurt [Be sure to use fresh curd which is not sour]
- ¼ cup powdered sugar
- Few strands of saffron, crushed
- 1 teaspoon milk
- ¼ teaspoon Green cardamom powder
- 4-5 Cashew nuts chopped finely
- 4-5 Almonds chopped finely
- 4-5 Pistachios chopped finely
- To prepare the hung curd, take a deep bowl and a strainer. The bowl or mug should be deep enough so that the strainer does not touch the liquid that collects below.
- Put a muslin cloth or clean handkerchief over the strainer.
- Add the plain yoghurt into the cloth, gather the edges of the cloth and tie them together. It should be tight enough to squeeze all the liquid out.
- Now keep this in the refrigerator for at least 4-5 hours or even overnight.
- After 4- 5 hours, all the liquid/whey should drained out and you will be left with very thick yoghurt [hung curd] also called, chakka, in Hindi.
- Now add the crushed saffron strands to the warm milk.
- Take the hung curd in a bowl, add powdered sugar and the saffron milk.
- Stir it till everything is mixed well. Make sure there are no lumps. Do not whisk or stir vigorously or you will end up with a runny and thin consistency mixture.
- Now add cardamom powder, chopped nuts. Stir well to combine.
- It is ready. Keep in the fridge and serve chilled.
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