Homemade Shrikhand

Name: Homemade Shrikhand
Yield: 2/3 servings
Cuisine: Indian
Ingredients: 1 Cup For fresh homemade Dahi:-; 1/ 2 litre Gokul Milk; 1 tsp dahi/ curd; 1 cup+ 3/4 cup Dahi / Curd; 1/2 cup make Sugar into Powder; 2 tsp Few Kesar strands mix with warm milk; 1/2 tsp Cardamom powder; 1 tsp Charoli (optional); as required Few chopped dry-fruits (optional)

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#mysteryboxchallenge
#boxweek4
#Shrikhand

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#mysteryboxchallenge
#boxweek4
#Shrikhand

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Ingredients

2/3 servings

1 CupFor fresh homemade Dahi:-
1/ 2 litre Gokul Milk
1 tspdahi/ curd
For Making Shrikhand:-
1 cup+ 3/4 cup Dahi / Curd
1/2 cupmake Sugar into Powder
2 tspFew Kesar strands mix with warm milk
1/2 tspCardamom powder
1 tspCharoli (optional)
as requiredFew chopped dry-fruits (optional)

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Steps

1

Boil milk over medium flame. Turn off the gas and let it cool slightly (lukewarm).
Once, the milk is lukewarm add 1 tsp dahi into it. Stir in it just one time. Cover and rest for 8 hrs in a warm place.
2

After 8 hrs, the milk will be set in the yogurt. Now keep it in the fridge for 2 hrs for thick and creamy curd.
Remove 1 Tbsp of dahi aside to set Curd again if you want later.
3

Wrap fresh curd in a thin white cloth and hang it. When the water is completely gone from curd (4 to 5 hours), remove the hung curd or chukka from the cloth and take it out in a bowl. Mix well.
Chukka becomes very soft after good Whisks.
4

Add Sugar, saffron mix milk, charoli (optional) and cardamom powder. Mix well with Spatula to combine everything together.
5

Keep Shrikhand in the fridge and let it cool down. When serving, remove from the fridge and serve chilled.
6

Garnish with chopped dry-fruits (optional) and serve chilled with puri.