Kesar Badam Shrikhand Recipe
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Preparing shrikhand is very easy and simple. You will need
one large bowl of curd, cardamom powder, saffron strands, sugar (as per your taste),
almond pieces, and any more flavors if you wish to add.
Basically Shrikhand
is hung curd. Thick collected curd
got after hanging it overnight is mixed with personal favourite flavours and
whisked thoroughly to form a creamy textured curd.
Take a big vessel. Place a thin cotton or muslin cloth on the
vessel. Pour all the curd on this cloth. Leave this setting overnight so that
all the whey gets drained.
If you fear for the curd turning rancid, then keep these hanging
curd setting in the refrigerator.
Next morning you will find all the whey collected in the
vessel below.
The thick curd on the cloth can be scrapped out into a
different bowl very easily.
Soak 4-5 almonds in half cup hot milk. Also add saffron
strands to this. You will see saffron releasing its flavour, essence and color.
Allow the milk to cool.
Once the milk is cooled, you will find that the milk has kesar/saffron
flavour. Also the almonds would have softened enough to remove its peel away.
Chop the almonds into tiny bits and add it back to the kesar
milk.
This is the traditional kesar-badam milk we Indian love.
Now, to the hung thick curd, add sugar, powdered elaichi and
kesar-badam milk. Mix thoroughly.
Beat the curd with a ladle or a spoon until it forms a blend
of smooth cream like consistency.
Shrikhand is ready for serving.
Serve it chill as a dessert after lunch or dinner. You can
also serve shrikhand along with puri or chapathi.
How thin or thick you want your shrikhand to be, is your
personal choice.
It tastes best when it is thick and chill.
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