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September 1, 2015 Indian Sweets

SHRikhand

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Shrikhand is a basic indian dessert. Creamy, rich, flavourful, and the easiest. Make it rich by adding silver wark or make it in whole lot of flavours. For now it is the basic version.

Ingredients
1ltr – Yogurt
1/4 cup – Powdered Sugar
1 tsp – Kesar / Saffron
2 no – Elaichi/ Cardamom (powdered)
1/4 cup – Milk
4 no – Sliced Pistachios

 
Preparation
In a muslin cloth hang the yogurt atleast for 4 hours, till all the whey water is drained from it. I leave it for 4 hours to drain and i leave the bundle, untied in the fridge overnight.


  This drains the last bit of the whey out of the yogurt.

 
Heat the milk in a saucepan and soak the saffron in it. Let it bleed well.

 
Method
In a bowl mix the hung curd and saffron milk , elaichi powder and mix well using a ballon whisk, whisk till the mixture blends well. To this add the sugar powder gradually and mix. Keep tasting while adding sugar, so you can control the sweetness according to your liking. Whisk it well till the mixture turns smooth and silky. Add more milk in case the mixture is too thick.

Refrigerate and serve it cold with some sliced almonds, elaichi powder and few strands of saffron sprinkled on top.

  

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SHRikhand
 
Ingredients
  • 1ltr – Yogurt
  • ¼ cup – Powdered Sugar
  • 1 tsp – Kesar / Saffron
  • 2 no – Elaichi/ Cardamom (powdered)
  • ¼ cup – Milk
  • 4 no – Sliced Pistachios
Instructions
  1. In a muslin cloth hang the yogurt atleast for 4 hours, till all the whey water is drained from it. I leave it for 4 hours to drain and i leave the bundle, untied in the fridge overnight.
  2. This drains the last bit of the whey out of the yogurt.
  3. Heat the milk in a saucepan and soak the saffron in it. Let it bleed well.
  4. In a bowl mix the hung curd and saffron milk , elaichi powder and mix well using a ballon whisk, whisk till the mixture blends well. To this add the sugar powder gradually and mix. Keep tasting while adding sugar, so you can control the sweetness according to your liking. Whisk it well till the mixture turns smooth and silky. Add more milk in case the mixture is too thick.
  5. Refrigerate and serve it cold with some sliced almonds, elaichi powder and few strands of saffron sprinkled on top.
3.5.3229

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Categories: Indian Sweets Tags: foodie, foodstyling, hungyogurt, Indian, indiandessert, kesar, krishnakesar, madaboutkitchen, oodphotography, saffron, shrikhand, sweet

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About Madhuri

An accessory designer,an artist, a mother of a toddler and someone who loves cooking, trying my hand on blogging as well. Cooking for me is no different from painting or designing a lamp. It gives the same joy of playing with taste, texture like i get while playing with colours.

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