I always thought that shrikhand was the most difficult dish to make and it needed a lot of skill, experience n all that..... So, I was hesitant to try it out all these days. But when I was talking to my friend couple of days back, she mentioned that she had made shrikhand for her guests... I immediately collected the recipe from her and realized that it was not really difficult. My only concern was that I didn't have any spare cotton cloth with which I could tie the yogurt. I googled and found here that I could even use a colander instead. So, here goes the recipe. Thanx Sangeeta, for sharing this one with me.. It turned out really tasty!! :)
2-3 cups Thick curds (I used Danon All Natural Plain yogurt
3/4 - 1 cup Powdered sugar
2-3 tbsp Honey (optional)
1-2 tsp Chopped nuts (cashews/almonds/pistochios)
1/2 tsp Elaichi, powdered
5-6 strands Saffron,soaked in a little warm milk
- Pour the curd into a colander with very thin perforations and place a vessel underneath to collect the water. Let cool in the refrigerator for about 3-4 hours. Note: You can even tie the curd in a white linen and hang it up so that the extra water drains out.
- Transfer the curds into a bowl and beat well; Add sugar, honey, elaichi and beat further.
- Garnish with chopped nuts and serve chilled with pooris. It can even be served separately as a sweet dish. Tip: Adding a few strands of saffron soaked in warm milk gives it a good color and flavor.