In a foreign country, friends are our family. One day our friend Ravi told that he nailed to how perfectly cook khandvi. S and I insisted that he prepares khandvi for us too. After long wait he agreed to prepare and in return he wanted me to prepare puri, bateta nu shak (aloo subzi) and shrikhand. In our culture Shrikhand puri is one of the royal and rich food. I wanted to make sure that this is the best shrikhand and nothing goes wrong. It was a hit when S, Ravi and Zeel liked it. Let's dive in..
Ingredients -
1. 1 1/2 cups full- fat curd/ yogurt (I used greek yogurt)
2. 5-10 tablespoons of sugar (depending on level of sweetness desired)
3. 1/2 teaspoon ground cardamom
4. Few strands of saffron dissolved in 1 tablespoon of warm water
5. 1 tablespoon of almond slivers
6. 1 tablespoon of pistachio slivers
Directions -
1. Dissolve the saffron strands in 1 tablespoon of warm water and keep aside.
2. Place the curds in a muslin cloth and tie it tight to squeeze the curds and remove all excess water. You could also, pour yogurt in a sieve and refrigerate for 8-10 hours to drain all excess water from it.
3. Transfer the hung yogurt into a deep bowl, add the powdered sugar and mix well.
4. Add ground cardamom and saffron water mixture and mix well again but be gentle.
5. Pour shrikhand into a serving bowl and garnish with almond and pistachio slivers.
Tips:
- serve chilled always.
- make sure all excess water is drained. hung yogurt got to be really thick, like cream cheese.
- watching a video on youtube shrikhand by Late Tarla Dalal, I learnt that saffron gives best color when dissolved in warm water instead of milk and it was best learning tip.
