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Swetha's Fusion
Where there is Fusion there is Creation!

Kesar Shrikhand

Wednesday, November 21, 2018

Ingredients:
  • 2 cup - thick plain curds / yogurt  - Greek yogurt may be used
  • ΒΌ cup - powdered sugar
  • Pistachios 8-10 blanched, peeled and sliced 
  • Almonds 8-10 blanched, peeled and sliced 
  • Cashew 8-10 chopped 
  • Raisins 8 - 10 (optional)
  • Green cardamom powder 1/4 teaspoon
  • Warm milk 2 tablespoons
  • Saffron (kesar) large pinch
Method:
  1. Place a strainer over a bowl, layer a piece of muslin/cheese cloth over the strainer. Pour the curds and let the liquid drain. Tie the cloth with the curds in it  and let it  hang overnight (or 4 to 5 hours) over the bowl, in a refrigerator, to drain. 
  2. Meanwhile, blench and peel the almonds, remove the pistachio from the its shells. Since almond is moist, I roast it slightly.... and then roast the cashews too.
  3. Chop the nuts into small pieces |or| In a blender, pulse the nuts couple of times 
  4. In warm milk, soak Saffron. 
  5. Transfer the drained curds into a bowl. 
  6. Add the sugar and mix well. 
  7. Now add chopped nuts, milk with Saffron and cardamom powder.  
  8. Mix all together. Serve cold after meal. 
Note:
- If you are using Greek yogurt, you may skip - Step 1. 
- Sometimes while using think curds, I skip - Step 1.
- It's a dessert which also helps with digestion.
- Don't use sour curds, you may end up adding more sugar to compensate the tangy taste.

Variation: Amrakhand
  • Mango flavored Shrikhand
  • In Step-6, add two to three tablespoon of Mango pulp. Could be store brought or homemade.

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~ Kesar Shrikhand ~
Posted by Swetha @ 11/21/2018 07:18:00 PM ::
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