Shrikhand

Shrikhand happens to be a very popular dessert in Western parts of India. I have tasted it at a friend's place and was surprised that the process was so simple for such an elegant dessert. 

After a prolonged thought process, I decided I would give this Shrikhand a second chance for today's post. The last time I made it with Greek Yogurt upon my friend's suggestion and none of us kind of liked it [Maybe it is just us who are biased against Greek Yogurt]. So I shelved the idea of Shrikhand for a dessert at home.

But I am so glad I made it with regular curd instead, as the results were stunning! As you see I have made a very small sample as I was not sure we would like it .:) [I did not realize that after the water in yogurt is drained out, the quantity of hung curd would reduce.]

So check this out for Day 3, Week 2 of BM #26 before I go to make another small batch of this delightful Shrikhand, this time mango flavored!!

Ingredients - 

Curd/Yogurt 3/4 cup
Sugar, Powdered 1 Tbsp (adjust to taste)
Cardamom Powder a pinch
Milk 1 tsp
Saffron Strands, a pinch

Method Of Preparation -

Pour the yogurt/curd onto a muslin cloth over a utensil and put something heavy on it. Place it in the refrigerator for 4-5 hours and let the moisture drain out. 

Soak the saffron strands in a teaspoon of milk and warm it a little.

The material thus obtained is called curd cheese. Transfer the curd cheese from the muslin cloth into a bowl.

Sprinkle powdered sugar, cardamom powder and the saffron soaked milk. 

Whip them together and chill before serving.

Serve as is or along with Puri, Crackers or Corn chips. Go with your intuition!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

Preparation Time 4 hrs + Active Cooking Time 5 min
Makes a little over 1/4 cup