Recipe by: Sheetal Sharma

Source: Family recipe

Ingredients

  • 4.5 cups (~1.1 litres) fresh full fat yogurt
  • 8 – 9 Tbsp sugar or powdered sugar, to taste
  • ½ Tsp cardamom powder or 4 to 5 green cardamoms crushed finely in a mortar-pestle
  • 2 pinches saffron strands
  • ½ Tbsp warm milk
  • 7 – 8 crushed or chopped pistachios for garnish, you can use any dry fruit of your choice

Instructions (Hung Curd or Yogurt)

  • Line a strainer on a deep bowl. Then line a muslin cheesecloth or kitchen cotton towel on the strainer. Pour in the fresh curd.
  • Bring the four edges of the muslin together and tie one edge tightly around the rest.
  • Gently press and you will see the whey dripping.
  • Place a heavy bowl or lid or tray on the tied muslin. If you have a hook, you can also hang the muslin in your refrigerator.
  • Keep the whole thing in the fridge for 4 – 5 hours or overnight.
  • With a silicon spatula, collect the hung curd in a container or lidded bowl if not using it.
  • Cover with its lid and then refrigerate. With the hung curd you can now proceed to make the shrikhand.

Download PDF here: Indian Kesar Elaichi Skrikhand (Saffron Cardamom Yogurt) Sheetal Sharma

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