Tuesday, 4 May 2010
Shrikand (Hung yoghurt dessert)
Shrikand-A creamy delicious dairy dessert made from natural hung yoghurt, sweetened with sugar and delicately fragranced with cardamom and saffron. Garnished with chopped nuts, a rich dessert to tickle and tantalise your taste buds.
2000 grams natural yoghurt
500 grams powdered sugar (add more if you prefer sweeter)
2 teaspoons ground cardamom powder
1 tablespoon almond slivers
½ tablespoon thinly sliced pistachio nuts
Few strands saffron soaked in 1 teaspoon warm milk.
Few strands saffron for decoration.
1. In a muslin cloth pour the yoghurt, gather the cloth up and tie a knot.
2. Place the muslin cloth with the yoghurt in a colander for the water to drain out of the yoghurt. (Don’t forget to place the colander on a tray to catch the drained water.)
3. Leave yoghurt overnight to drain water and next morning transfer the drained yoghurt (hung yoghurt) to a bowl. It should be thick and creamy.
4. Add the powdered sugar to the hung yoghurt and the saffron soaked in milk. Mix.
5. Add the cardamom powder and mix thoroughly.
6. Transfer the mixture to a serving dish and garnish with the almond slivers, pistachio nuts and saffron strands.
Chill before serving.
Serve with Plain puri
NB -To make fruit shrikand chopped ripe mango/grapes/ strawberries/pomegranate seeds or peaches can be added also. Follow the recipe exact as above but add the fruit and mix before transferring to serving dish.
The quantity of the yoghurt seems a lot but once all the water has drained from it will become thick and reduce in quantity.
Priya’s tasty n easy recipe-cardamom event.
Cooking for all seasons -Thanda mela
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Labels: Indian Desserts
A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.