Srikhand can literally be translated into thick sweetened yoghurt but that takes away the magic of it !!
A thick creamy delicious Indian dessert made with strained and hung yoghurt, powdered sugar, cardamoms, saffron and nuts. Straining the whey takes away the excess water and once it is mixed with all other ingredients and the taste is absolutely unforgettable and yummylicious !
*** HAPPY RAKHI ***
The celebration of a festival is never complete without a sweet. So sister or not, today is the day to remind your sibling of unconditional love, support, mutual respect and simply being there for each other !!
- Full fat Milk – 2 litres
- Regular Indian home yoghurt culture – 2 table spoons
- Powdered white sugar 1 cup and 1 table spoon
- Green Cardamom powder 1 tsp
- Saffron 15 – 20 strands
- Almond slivers 1 tsp
- Pistachio slivers 1 tsp
- Heat the milk in a large vessel to luke warm. Stir in the culture and leave aside undisturbed for 5-7 hours in a warm corner of the kitchen. In Bangkok kind of climate, the yoghurt will set nicely within that time.
- Line a deep bowl with cheese cloth or muslin cloth. Pour the yoghurt in this. Bring all the ends of the cloth together and tie it together in a nice bundle so there is no spillage. Place it inside a sieve that is sitting on top of the deep bowl to collect the whey. Keep till all the whey drips out and the yoghurt is thick. Be patient, this takes time. I prefer to keep this overnight in the fridge so it doesn’t become sour.
- Next day, scrap out all the curds in a separate dish and whisk it vigorously. Keep adding the sugar little by little to incorporate that well into the curds. ( the whey is not waste and can be utilised with other preparations )
- Once this is done, taste check for sweetness and adjust according to your taste. Sprinkle some cardamom powder, saffron and nuts. Fold gently. Save some to be sprinkled on top for garnish.
Keep in fridge and chill a couple of hours before serving. Stays good for about 7-8 days.