I love traditional Maharashtrian food- takes me way back to my days as a pesky brat, when I’d spend hours mooching off my kindly neighbors. Yep, Val, amti dal, puran poli & endless pohas were demolished in a swipe – dunno why, but as a kid I always thought food, however mundane, tasted better in somebody else’s house. Hmm?
So anyway, this evening, I felt a strong longing for a bowl of tangy & nutty Maharashtrian Shrikhand ! Took me exactly 5 minutes to whip up this delicate dessert! (not counting the time it takes to hang the curds ).
All you need:
400gms Pro-biotic curds
2 tbs castor sugar of according to taste
A pinch of saffron strands
1 tbsp warm milk
2 tsp cardamom powder
½ a cup of slivered pistachios & almonds.
All you have to do is:
- Hang the curds in a muslin cloth in a cool place for about 3-4 hours until all the liquid has drained off.Alwyas looking for the easy way out, I just invert the open curd box over a small sieve, over a bowl to catch the whey & leave in the fridge till all liquid drains.
- Sit the saffron in the warm milk until it softens & infuses the milk with a lovely, well, saffron colour!
- Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and whisk till light and fluffy. A little wrist work, yes, but the results are worth every minute!
- Toss in the slivered nuts & stir- reserve a few to top up as garnish!
- Serve chilled!