Tricolour Shrikhand.. Independence Day Special!!


Shrikhand is a popular dessert known for its delightfully creamy texture. This sweet and creamy dish is a favorite amongst all age groups. Made from hung curd by a simple recipe, shrikhand is an inseperable part of Gujarati thali not to mention its popularity in the festive cuisine.

Enjoy this simple and delicious dessert this Independence Day..

Ingredients

Thick curds 3 cup

Sugar 3/4 cup-1 cup

Saffron few strands

Cardamom powder 1/2 tea spoon.

Grated nuts (optional)

Mango pieces 1/2 cup

Kiwi slices (Few)/grapes 8-10 nos

Milk 1 tsp (to soak saffron)

Method

Hang the curd in the muslin cloth for 4-5 hrs

Transfer the hung curd in a bowl.

Take another bowl. Cover the bowl with the muslin cloth and gather the edges at the bottom tightly with one hand.

Now transfer a tablespoon of hung curd and sugar to the muslin cloth.

Rub the mixture on the cloth so that the sugar dissolves in the curd mixture and the mixture is strained through the muslin cloth in the bowl

Repeat the procedure for the remaining mixture.

Add cardamom powder, grated nuts and  saffron strands (soaked in milk).

Decorate with mango pieces and kiwi slices or grapes.

Alternatively you can also add mango pulp over the shrikhand mixture and top with any fruit of your choice.

Serve chilled

Serves 3

P.S. The hung curd and sugar mixture can also be blended in a hand blender(it should not be done for  long as the mixture may turn runny ), however the traditional method prepares smoother, thicker  and creamier shrikhand.

Advertisements
This entry was posted in Desserts, Traditional foods and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s