I have been posting so many dessert recipes lately that this blog is in the danger of becoming a dessert blog! I don’t know if that’ a bad thing though, but I promise the next post will be something savory.
Today’s post is about a western Indian dessert called Shrikhand. It is one of the simplest things you can make and it requires no cooking at all!
And yet the end result is a tangy, luscious dessert that belies the amount of effort you have spent on it. Shouldn’t all food be this easy?
Shrikhand is simply strained yogurt that has been sweetened and infused with spices and flavors. That is it! Couldn’t be simpler.
The most basic flavoring in a Shrikhand is ground cardamom. You can add other flavorings according to your preference. The common flavors are Saffron (Kesar), various nuts (Almonds, Pistachios, Cashew nuts) and Mango (known as Amrakhand).
The commercially made Shrikhand in India is a bit too sweet. I have instead used a lot less sugar and added honey instead. And this version is loaded with Saffron as well as a plethora of nuts. Delicious flavors in every spoonful…
Shrikhand is traditionally serves with a deep-fried flatbread called Puri. I prefer eating Shrikhand by itself in small portions and savoring the tangy, nutty loveliness without interference; so no puri for me, thank you!
In India, whenever we start a new endeavour, it is tradition to have something sweet to bring good luck. So, this Saffron and Nuts Shrikand is in celebration of the Indian Premier League 2014 that kicks off today. Yes, Cricket! It is almost a religion in India.
And as I am writing this, my husband tells me there are 12 minute left for the first match to begin and it is Mumbai Indians playing, so he is hyper-excited
So this traditional Saffron and Nuts Shrikhand that almost everyone in Mumbai has grown up eating is the perfect sweet treat to get the IPL started right! Me, I don’t need any excuse to enjoy this wonderfully creamy, delectable dessert. Do you?
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- 500 grams thick curds (I used full fat Greek Yogurt)
- 1 tablespoon powdered Sugar
- A few teaspoons of Honey, as per level of sweetness desired
- A few Saffron strands
- 1 teaspoon warm Milk
- 1 teaspoon powdered Cardamom
- ¼ cup Almonds, chopped
- ¼ cup Pistachios, chopped
- Hang the curds in a muslin cloth or cheese-cloth in a cool place for approximately 3 hours until all the whey has drained off.
- Rub the Saffron into the warm milk until it dissolves.
- Mix together the hung curds, sugar, honey, saffron mixture and cardamom in a bowl. Also add the chopped nuts, reserving some for garnish.
- Refrigerate the mixture for a couple of hours for all the flavors to infuse.
- Serve chilled, in small bowls, garnished with slivers of pistachios and almonds.
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