Shrikhand Recipe
Ingredients
| Non fat plain yogurt | 500 Gram (1.1 Pound low-fat or any other plain yogurt works just fine) | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Rose water | 1 Tablespoon | |
| Green cardamoms | 4 | |
| Almonds | 3 | |
| Pistachios | 5 | |
| Saffron | 1 Pinch |
Nutrition Facts
Serving size
Calories 159 Calories from Fat 44
% Daily Value*
Total Fat 5 g8.1%
Saturated Fat 0.71 g3.5%
Trans Fat 0 g
Cholesterol 2 mg0.7%
Sodium 77.4 mg3.2%
Total Carbohydrates 21 g7%
Dietary Fiber 1.3 g5.2%
Sugars 18.5 g
Protein 8 g16.2%
Vitamin A 1.3% Vitamin C 2.7%
Calcium 21.5% Iron 3.5%
*Based on a 2000 Calorie diet
Directions
Tie the yogurt in a muslin cloth/cheese cloth or any thin cotton cloth & hang it by the kitchen wash basin/tie the cloth to the tap of the basin. This procedure will drain the water/whey from the yogurt. Depending on the thickness of the yogurt, it will take around 3 - 5 hours for the whey to completely drain. Make sure the whey completely drains from the cloth.
Roast almonds & pistachios until almonds turn slightly brownish. Grind them into a powder along with the cardamoms.
Remove yogurt from the cloth. Add it into a bowl. Add sugar, saffron strands, powdered nuts, rose water (optional) & blend it well with a hand-held/electric blender.
Refrigerate for at least 30 minutes before serving.
You may garnish with a few saffron strands if you wish.
Roast almonds & pistachios until almonds turn slightly brownish. Grind them into a powder along with the cardamoms.
Remove yogurt from the cloth. Add it into a bowl. Add sugar, saffron strands, powdered nuts, rose water (optional) & blend it well with a hand-held/electric blender.
Refrigerate for at least 30 minutes before serving.
You may garnish with a few saffron strands if you wish.
Comments
Comments: 5 |
Add a Comment
srividya76 says :
Shrikhand is my favorite too since my childhood days in Mumbai. I like your recipe its simply awesome.
Chironji or Charoli its botanical name is Buchanania Latifolia and its common English name is
Cudapah almond or Almondette . They taste just like almonds.
Posted on: 20 September 2008 - 2:42am
AnjaliD says :
Shrikhand with whole milk tastes much better though.
The very traditional Maharashtrian garnish for Shrikhan is Charoli. (I don't know its english name )
Posted on: 9 November 2007 - 10:23am
Nisha says :
You could also check out the traditional and easy method of shrikand http://www.ifood.tv/node/3542..
Snigdha beautiful pic..seems like you enjoyed the shrikand a lot :-)
Posted on: 1 September 2007 - 3:16pm
Chef
