Easy Shrikhand


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!

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