Many of you like sweets and desserts without refined carbohydrates. Here is a delicious sweet for you. Shrikhand is an Indian traditional sweet or dessert recipe made out of hung yogurt.
Ingredients
2 cups of thick and plain homemade yogurt made out of whole milk.
1/2 a cup or little more (if you prefer) of jaggery
4-5 cardamoms
4 almonds
6-8 pistachios
4-5 strands of saffron or kesar
2 cups of thick and plain homemade yogurt made out of whole milk.
1/2 a cup or little more (if you prefer) of jaggery
4-5 cardamoms
4 almonds
6-8 pistachios
4-5 strands of saffron or kesar
|
|
Preparation
Grate or powder the jaggery finely.
Powder the cardamom seeds.
Coarsely powder the almonds and pistachios and keep them separate.
Soak saffron strands in warm water.
Draining the yogurt
Method 1 :-Take the yogurt into a muslin cloth and squeeze out the water as much as you can into a vessel. Then place the muslin cloth in a strainer and keep the strainer on the vessel. Put a lid and keep the entire thing in the refrigerator. In 4-5 hours all the water from yogurt will drip into the vessel. It should be refrigerated during the process. Otherwise the yogurt will get sour. You can use this method if you are not in a hurry.
Method 2 :- First squeeze out some water from yogurt into the vessel by twisting the muslin cloth. Then place the muslin cloth or cheese cloth on a napkin or kitchen towel which is folded twice. Keep some weight on top of the muslin/cheese cloth. In 30-45 minutes all the water in the yogurt will be absorbed by the napkin. Thick yogurt will be left in the muslin cloth. Transfer the thick yogurt into another bowl.
Grate or powder the jaggery finely.
Powder the cardamom seeds.
Coarsely powder the almonds and pistachios and keep them separate.
Soak saffron strands in warm water.
Draining the yogurt
Method 1 :-Take the yogurt into a muslin cloth and squeeze out the water as much as you can into a vessel. Then place the muslin cloth in a strainer and keep the strainer on the vessel. Put a lid and keep the entire thing in the refrigerator. In 4-5 hours all the water from yogurt will drip into the vessel. It should be refrigerated during the process. Otherwise the yogurt will get sour. You can use this method if you are not in a hurry.
Method 2 :- First squeeze out some water from yogurt into the vessel by twisting the muslin cloth. Then place the muslin cloth or cheese cloth on a napkin or kitchen towel which is folded twice. Keep some weight on top of the muslin/cheese cloth. In 30-45 minutes all the water in the yogurt will be absorbed by the napkin. Thick yogurt will be left in the muslin cloth. Transfer the thick yogurt into another bowl.
Procedure
Add jaggery to the yogurt and beat it well until the jaggery mixes with yogurt and turn into creamy consistency. Add cardamom powder, saffron water, coarsely ground almonds and pistachios. Mix them well and take it into a serving bowl. Garnish with remaining pistachios. Serve as a dessert or as a side for puri.
Add jaggery to the yogurt and beat it well until the jaggery mixes with yogurt and turn into creamy consistency. Add cardamom powder, saffron water, coarsely ground almonds and pistachios. Mix them well and take it into a serving bowl. Garnish with remaining pistachios. Serve as a dessert or as a side for puri.
Useful tip
If you boil the milk for a little longer like 5-10 minutes on low flame, your yogurt will turn out very tasty.
Please feel free to write your comments and suggestions below.
You may also like to see
If you boil the milk for a little longer like 5-10 minutes on low flame, your yogurt will turn out very tasty.
Please feel free to write your comments and suggestions below.
You may also like to see
Paala undrallu-Undralla payasam
|
Pulihora - Tamarind rice
|
Double ka meetha
|
Mysore pak
|
Milk burfi- Easy kalakhand
|