Shrikhand

Name: Shrikhand
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 Cup curd; 1/4 cup condensed sweetened milk; 1/2 cup (GIR KESAR) mango fruit pulp; 1 tsp cardamom powder; 1 tsp saffron; as required Garnish with nuts; 1/4 cup mango pieces

Lakshmi Sridharan Ph D @cook_19872338

USA

#SD4
Maharashtra special. I love mangoes and curd. There is no place like India where you can get 100 different varieties of Mangoes. We had dozens of Mango trees in our yard in my parent’s home in Tamilnadu. Mom used to make this for tamil new year.

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20 mins

4 servings

4 Cup curd
1/4 cup condensed sweetened milk
1/2 cup (GIR KESAR) mango fruit pulp
1 tspcardamom powder
1 tspsaffron
as required Garnish with nuts
1/4 cup mango pieces
dessert

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Steps

20 mins

1

Make A CHECKlist. Keep required ingredients close by
In a small bowl dissolve saffron in 1tbsp hot milk
2

Keep required ingredients close by
3

To make hung curd: Place 4cups of homemade curd on a cheese cloth. Fold towards the center to make a loose bundle. Do not tie. Just twist. Place the bundle on a sieve or a stem basket or a strainer. Keep it over a bowl. Leave it in a refrigerator overnight. Water will drain into the bowl. Curd will get thicker. After you get rid of the water, what remains on the cheese cloth is hung curd. Empty the hung curd into a fresh bowl for using it in recipes.
4

Place the hung curd in a bowl. Beat to make it smooth.
Kesar mango pulp has good color and sweetness. Add this to the bowl with curd along with condensed milk, saffron, cardamom and etc. Mix it well with a spoon. Cover and refrigerate until serving.
At the time of serving, top the shrikand with your favorite chopped nuts. I used walnut, almond and cashews. you may also top it with mango pieces. Shrikand is flavorful and healthy. Enjoy
5

Tip. Use fresh homemade curd. Refrigerate hung curd until you are ready to mix with other ingredients. Do not squeeze the curd

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Cooksnaps

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Lakshmi Sridharan Ph D @cook_19872338

on May 26, 2022 01:21

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography