Shrikhand

Spices and sweets are an integral part of the culinary culture of India, especially milk desserts. Milk desserts like payasam, Sandesh and many more, form the basis of the Indian sweets. Shrikhand is no different with a slight difference that it is made using the fermented curd that is derived from milk. It is a Maharashtrian favourite but variations can also be found in Gujrat in the form of Matho. This dessert has various other names like Amrakhand and Fruitkhand. It is either eaten as a side-dish with Indian breads like Poori or as a dessert. India is well-known for its spicy curries; this dessert can be a welcoming course after such spicy and hot meals. Variations of the recipe might also include mango pulp addition.

 

Ingredients:

• A kg of thick curd
• three-fourth cup of powdered sugar
• some strands saffron
• a tablespoon of warm milk
• two teaspoons of cardamom powder
• For the garnish – shavings of almonds and pistachios or any nut of your choice can be used.

Method

• Start by hanging the curd in a cool place using a thin muslin cloth for about two to three hours till all the liquid has drained off.
• Next saffron is to be added to warm milk and stirred till the saffron dissolves.
• Then place the hung card in a bowl along with sugar, saffron mixture as well as cardamoms and use a hand blender to churn it
• Chill it in a refrigerator and serve it cold after garnishing it with nuts
• Strained mango pulp can be added to give Shrikhand a fruity flavor (leave out saffron if you are using mango pulp)