Difference between revisions of "Shrikhand"

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== Ingredients ==
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{{recipesummary|Image=[[File:Shrikhand london kastoori.jpg|300px]]}}
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* 1 cup plain [[yogurt]]/curd
 
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* 1 cup [[sour cream]]
 
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* ¾ cup [[powdered sugar]]
 
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* 1 tbsp [[almond#sliced almonds|sliced almonds]]
 
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* ¼ tsp [[cardamom]] powder
 
  
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== Method ==
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==Description==
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# Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
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Shrikhand <ref>{{cite book|last=Vaswani|first=Suneeta|title=Easy Indian Cooking|year=2004|publisher=Robert Rose Inc.|isbn=0-7788-0088-1|pages=178}}</ref> <ref>{{cite book|last=Bharadwaj|first=Monisha|title=the Indian kitchen|year=2006|publisher=Kyodo Printing Co. Pte. Ltd.|isbn=978-1-85626-659-8|pages=38}}</ref> is a dessert like dish of Gujerat. Commonly served with puris, or can be used as a substitute of whipped cream when combined with fresh fruit.
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# Rub the [[saffron]] into the warm [[milk]] until it dissolves.
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# Mix together the hung curds, [[granulated sugar|sugar]], [[saffron]] mixture and [[cardamom]] in a bowl and churn using a hand blender.
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==Ingredients==
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# Place in the refrigerator.
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*3 cups plain nonfat yogurt, divided
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# Serve cold garnished with slivers of pistachios and [[almond]]s.
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*3/4 tsp saffron threads
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*2 tbsp hot milk
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*2 cups granulated sugar
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*1/4 cup chopped raw pistachios
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==Procedure==
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# Separate yogurt into equal halves.
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# Put each half in a a double layer of cheesecloth.
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# Tie cheesecloth with yogurt tightly.
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# Put in colander.
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# Put colander over/in a large bowl.
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# Put in fridge for ~6 hours, achieveing the liquid having drained from yogurt into the bowl.
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# For ~15 min soak saffron in hot milk.
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# Take drained yogurt and place in a bowl.
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# Slowly mix (by hand!!)in sugar, achieveing smooth lump free consistency.
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# Include saffron milk, hand mixing well.
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# Place in separate serving bowls.
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# Put nuts in each bowl and chill in fridge for ~2 hours before serving.
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==References==
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<References/>
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[[Category:Indian cuisine]]
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[[Category:Vegetarian Recipes]]
  
 
[[Category:Almond Recipes]]
 
[[Category:Almond Recipes]]
 
[[Category:Cardamom Recipes]]
 
[[Category:Cardamom Recipes]]
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[[Category:Gujarati Desserts]]
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[[Category:Gujarati cuisine]]
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[[Category:Dessert Recipes]]
 
[[Category:Saffron Recipes]]
 
[[Category:Saffron Recipes]]
 
[[Category:Yogurt Recipes]]
 
[[Category:Yogurt Recipes]]

Latest revision as of 16:39, 15 August 2012

Shrikhand
Shrikhand london kastoori.jpg

Description

Shrikhand [1] [2] is a dessert like dish of Gujerat. Commonly served with puris, or can be used as a substitute of whipped cream when combined with fresh fruit.

Ingredients

  • 3 cups plain nonfat yogurt, divided
  • 3/4 tsp saffron threads
  • 2 tbsp hot milk
  • 2 cups granulated sugar
  • 1/4 cup chopped raw pistachios

Procedure

  1. Separate yogurt into equal halves.
  2. Put each half in a a double layer of cheesecloth.
  3. Tie cheesecloth with yogurt tightly.
  4. Put in colander.
  5. Put colander over/in a large bowl.
  6. Put in fridge for ~6 hours, achieveing the liquid having drained from yogurt into the bowl.
  7. For ~15 min soak saffron in hot milk.
  8. Take drained yogurt and place in a bowl.
  9. Slowly mix (by hand!!)in sugar, achieveing smooth lump free consistency.
  10. Include saffron milk, hand mixing well.
  11. Place in separate serving bowls.
  12. Put nuts in each bowl and chill in fridge for ~2 hours before serving.

References

  1. ↑ Vaswani, Suneeta (2004). Easy Indian Cooking. Robert Rose Inc.. pp. 178. ISBN 0-7788-0088-1. 
  2. ↑ Bharadwaj, Monisha (2006). the Indian kitchen. Kyodo Printing Co. Pte. Ltd.. pp. 38. ISBN 978-1-85626-659-8. 
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