Do you like yum yum flavored yogurt? Yes…then you’ll like this Indianized flavored yogurt – Shrikhand. It’s simple Indian dessert made from strained yogurt adding sugar and spice like cardamom powder and saffron. You can add cashew, almonds, raisins or any fruit too. It is equally popular dessert among Gujarati and Maharashtrian families. It’s one of main desserts serves in auspicious occasions in Gujarati culture. I grew up eating this delicious dessert and totally love it! If you want a heavy and deep sleep, have a 2 cups of Shrikhand and Puri. You’ll feel something heavy and will have a very peaceful sleep. ;) :) We used to have this dessert in lunch time and the whole house would feel heavy and sleepy and everybody would get to sleep after having this dessert. :) Why? Because this dessert is made from yogurt and sugar and it make you to feel drowsy.
My mom usually prepare it home only. I never have had tried my hand in making Shrikhand before but I had observed very well. So, I followed her method with some changes. Sometimes she used to prepare a Amrakhand too, there is no difference but have a Mango taste. We call it ‘Mango Mattho’ in Gujarati. If you love the mango taste, just add some mango purée or small pieces of mango.
My mom still prepares it very authentic way and it’s long and intimidating process. In traditional way the yogurt would tie in muslin or cheese cloth for overnight or at least 8-9 hours. After that mix and rub sugar and yogurt in small installment in muslin cloth. She would take about 1/2 cup strained yogurt and sugar (to taste) and gently rub in muslin cloth and pass through it pressing with hand. She used to prepared like this. I know, its long process so I prepare it an alternate and easy-peasy way.
Some time ago, I got a very helpful tips from my blogger friend Coffee and since then I follow her idea. I used to hang the yogurt outside – I meant in kitchen sink or somewhere. She advised me to hang it in refrigerator instead for overnight. And her tips is always worked well. Thank you Coffee for nice tips! :)
Here it’s very simple recipe. Please note that you can adjust the sweetness level to your taste.
(serves 2 people)
What I used:
- 500 gm. mild Yogurt, home-made or ready-made ~ I used store-bought Greek style yogurt
- 1/2 – 3/4 Cup Caster Sugar ~ use less or more to taste
- Few Saffron strands – soak in 1 tbsp warm milk and leave it to infuse about 1 hour.
- 1 tsp Cardamom powder
- Chopped nuts ~ I used Pistachio ~ you can add Charoli, almond or any.
1. First, you need to make a good space in your refrigerator to hung your yogurt. Tie yogurt in muslin/cheese cloth, place a bowl under the yogurt to collect the water that will drain from yogurt. You don’t want a mess in morning, of course. Let it hang in refrigerator for 7-8 hours or overnight. You will get a thick yogurt like chakka or drained paneer and the whey has drained off.
2. Have ready the saffron soaked in warm milk and keep it aside. Now take the strained yogurt in large bowl and add the sugar little by little. Mix it with well using a big spoon. Add all the sugar and mix it well. Taste and adjust.
3. Now add the cardamom powder and saffron milk. Mix it well. Chill it in refrigerator for 2-3 hours before serving.
Puffed Puri Recipe:
What I used:
- 2 C Whole wheat flour/ Atta
- 1/2 tsp Salt
- 2 tsp + 1 tsp Oil
- 1 tbsp Soji/Rava/Semolina
- Water for kneading
- 1.5 C Oil – for deep frying
1. Mix the flour, salt, soji and oil. Rub it well. Add the water little by little about 1-2 tbsp at a time and bind the stiff dough. The dough should be stiffer than normal roti/paratha dough.
2. When your dough is foamed in ball, grease it with a tsp oil and knead it well till you get a smooth surface. Cover and let it rest for 5-10 mins only.
3. Knead the dough again and prepare a walnut sized balls before you rolling. Keep the balls ready and cover with cloth.
4. Heat oil in a deep pan preferably cast-iron kadai or wok on medium-high heat. Do NOT use any non-stick pan for deep frying. I always check the hotness of oil by dropping a pinch of dough into oil, if it come out on the surface immediately it’s ready for frying.
5. Meanwhile you can start rolling the puris. Roll the walnut sized ball into 4″ diameter just thicker than normal roti.
6. The rolling and frying both should be done simultaneously. You can fry puris one by one but fast. I can fry only 2 puris at a time. Slid the puri in hot oil and it should be puffed immediately. Use your best slotted spoon for frying. Flip it other side and fry till little brown. Make sure you have fried the edges of puri too. Gently drain the puri and remove it on kitchen paper. Place each puri separately.
Serve hot with Shrikhand and Aloo bhaji. I made same Aloo bhaji, recipe is here but this time I didn’t add any water and tomato.
Update on 04/02/2010: I am sending this combo to Pari’s wonderful ‘The Combo’ event.
Thank you Pari for hosting this event!
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