SHRIKHAND ( KESAR)

 It is a double whammy when you get a probiotic as dessert. Under this category come sweet dishes like Misthti Doi, Bappa Doi, and Shrikhand. The previous two I am yet to try and blog.  But the Shrikhand is something that I love making and relish eating. 

This is one recipe that used to make in our Delhi days when curd was in excess or a little sour. Then there was a period when I entirely stopped making Shrikhand and relied on the store-bought one. Until recently when Aishu( pointed out that " amma you haven't made Shrikhand in ages"), that I decided to whip it up again. (The advantage of homemade Shrikhand is that we can customize the sugar, as per requirement. I find the store-bought ones very sweet).

But this time the Mantra was to make it in a much simpler way, in the past, this was a half-day procedure for me as it involved making hung curd, and that took anywhere between 3 to 5 hours, depending on the milk we use.

So I improvised my previous method to a smarter one, by using a mix of Greek Yogurt and homemade curd.

While you are here try out my other Indian dessert recipes like Pineapple Rabri, Thengai Therattipal, Atte ka Sheera, Gajar Halwa Barfi,  Akkaravadisal, Sweet Poha, Carrot Kheer, and more...

Here is the recipe for Shrikhand( very detailed pictures are missing because this was supposed to be a causal post for social media and turned out that many people requested the recipe). So I am blogging it with minimum pictures, but I shall compensate for that with a good set of instructions.

 PREP TIME: 5 MINS                      PROCESS TIME: 45 MINS

 TOTAL TIME: 60 MINS         COURSE: DESSERT

 CUISINE: INDIAN                  SERVINGS: 6  

 AUTHOR: RAJNI RAM

    Ingredients:

    Greek yogurt( any brand) 400 gm

    Homemade Curd 400 gm

    Sugar 1/2 cup powdered ( add more if you prefer it sweeter)

    Kesar powder a pinch 

    Kesar stands soaked in warm water a pinch

   Elaichi/ Cardamom

Directions: Take a clean Muslin or cotton cloth, which will allow water to pass out. Spread the cloth into a bowl and empty the Greek yogurt plus homemade curd into it. Collect the edges and tie it such that all the water is able to drain away. I usually tie it to the Kitchen sink tap, so that the excess water from the curd drains away into the sink. Allow 45 minutes to pass. Now untie the cloth from the dripping arrangement. Almost all the excess water from the curd must have dripped away and the hung curd is now ready. Transfer the hung curd to a bowl in which you can whip/beat it. Now with an electric beater, at low speed start beating the hung curd. Beat for a minute until the hung curd looks like cream. Now add the powdered sugar and beat again for 30 seconds. Add in the colour, the cardamom powder, and a little of the water in which the kesar strands were soaked( about 2 tsp). Use a spatula to combine well until the kesar colour is evenly spread. Garnish with Kesar strands and the yummy probiotic Shrikhand is ready. Put it in the refrigerator until ready to serve.

Serving Suggestions: Puri and Shrikhand is a match made in heaven. In my house, we like it with Parathas and Rotis too.

STEPWISE RECIPE FOLLOWS:

1. Take a clean Muslin or cotton cloth and spread it into a bowl and empty the Greek yogurt plus homemade curd into it.

2. Collect the edges and tie it such that all the water is able to drain away.  Allow 45 minutes to pass. Now untie the cloth from the dripping arrangement. Almost all the excess water from the curd must have dripped away and the hung curd is now ready.

3. Transfer the hung curd to a bowl in which you can whip/beat it. Now with an electric beater, at low speed start beating the hung curd. Beat for a minute until the hung curd looks like cream.

4. Now add the powdered sugar and beat again for 30 seconds. Add in the colour, the cardamom powder, and a little of the water in which the kesar strands were soaked( about 2 tsp). Use a spatula to combine well until the kesar colour is evenly spread.

5. Garnish with Kesar strands and the yummy probiotic Shrikhand is ready. Put it in the refrigerator until ready to serve.

NOTES:

1. Always add powdered sugar, so that the consistency of the Shrikhand does not go runny.

2. I have made a variant of Rose flavour too. I had some homemade Rose syrup, so tried it out. One can buy storebought ones and try. Use the rose syrup in place of the kesar colour and proceed.

3. This recipe can be made with homemade curd too. It takes longer for the water from the curd to drain. The rest of the recipe is the same.

 If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.