Pour 4 cups plain yogurt in a clean thin cotton cloth and hang to drain out the whey. In 3 to 4 hours most of the whey will flow away. (If a thicker Shrikhand is desired, put some heavy weight on the tied yogurt to drain out some more water and make it thicker). Soak 1/4 tsp saffron in 1 teaspoon warm milk. Now remove the 'chakka' (whey-free yogurt) from the cloth and add sugar, equal in quantity to the 'chakka', the milk-soaked saffron, and fine cardamom powder to taste. Sieve out using a fine-holed sieve or a 'puran yantra' and store in a container. When serving, sprinkle some pre-soaked, peeled and sliced almonds or chironjis (almond flavored dried seeds) and serve cold if serving as a dessert. When included in a meal, it is usually served with puris.
(All ingredients are underlined)
No comments:
Post a Comment