SHRIKHAND
INGREDIENTS
Hung curd / chakka
|
2 cups
|
sugar
|
1 – 1 ½ cup
|
Nutmeg pdr
|
½ tsp
|
Kesar / saffron soaked in 1 tbsp warm milk
|
5 – 6 strands
|
Salt
|
A pinch
|
METHOD:
1.
Hang curd for 5 – 6 hrs till most of the whey
from it has drained out and the curd does not stick to the cloth it is hung in.
Remove in a vessel.
2.
Add the sugar to it, mix and again leave it covered
in a cool place for 1 – 2 hrs till the sugar has dissolved.
3.
Now add to it the nutmeg pdr, salt and soaked
saffron. Lightly pass a blender through it to get a smooth consistency. You can
also pass it through a sieve for smooth texture and then add in the soaked saffron
along with milk.
4.
If the curd has become sour then add in more of
powdered sugar as needed.
5.
Serve chilled with puris.
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