ahaaafood
Shrikhand is a desert made from hung yogurt. It is a popular desert of Gujrat and Maharashtra in India. In Gujrat it is eaten with breads ( poori) and is served in vegetarian thali.
This dish is very easy to prepare. Shrikhand is made from hung yogurt. Yogurt is tied in a muslin cloth and hung to drain the whey. Then cardamom, saffron, nutmeg powder, mango pulp and sugar are added to this thick yogurt and garnished with almonds. It is then kept in a refrigerator and served chilled.
INGREDIENTS
Mango ( banganapalli) 1
Full fat yogurt 3/4 – 1 litre
Sugar powdered 1/2-3/4 teacup
Cardamom 3-4
Saffron 5-6 strands
Nutmeg powder 1/2 tsp
Almonds, pistachios. 5-6 each
METHOD
Put the yogurt in a muslin cloth. Keep muslin cloth in a colander to drain the whey. Keep the colander in a vessel so that whey collects in the vessel. Keep it inside a refrigerator or the yogurt will become sour especially in summer. Do this process overnight.
Soak the saffron in 1 tsp warm milk. Keep it aside.
Peel the mango and remove the seed. Put the flesh in a blender and blend it to a fine puree.
Transfer the thick yogurt into a large mixing bowl. Add powdered sugar, cardamom and nutmeg powder and nicely beat it. Add sugar according to the sourness and sweetness of mango.
Add the mango puree and fold well in the yogurt.
Keep it in the refrigerator for 2 hours. Serve chill with cut almonds and pistachios.
