Kesar Shrikhand (Festival special)
Shrikhand is a traditional indian sweet from the western indian state of maharashtra and gujarat.In both maharashtrian and gujrati wedding,shrikhand is serve in thali.You will also make this recipe in a festival or any occasion.Shrikhand is made from hung curd/strianed curd sugar and chopped nuts are also added.Here i have made small quantity enough for 2-3 people but you can make double or triple recipe as per your need.
Ingredients:
Ingredients:
One bowl curd
2 tbsp saffron water
One cup powder sugar
One tsp cardamom powder
Method:
First prepare hung curd and take a deep bowl and a strainer.Select the bowl or mug which is deep.
Put the cotton/muslin cloth over the strainer.
Add plain youghurt in to the prepared strainer.
Gather the edges and if you squeeze it lightly.
Tie the edges of the cloths.
Keep the whole thing in to the refrigerator for overnight.
After twelve hours all the liquid/whey has been drained out left with think hung curd.
Now take hung curd in to the bowl,Add powder sugar,cardemom powder,saffron water and mix well.
Stir it well using spoon till every thing is incorporated well.Make sure there are no lumps.
Do not stir vigorously otherwise it will end up with runny and thin consistancy of shrikhand.
Now shrikhand is ready to serve with puries.
Note: You can use collected liquid for kneding chapati dough or add in the dal,curry or in soup.
Method:
First prepare hung curd and take a deep bowl and a strainer.Select the bowl or mug which is deep.
Put the cotton/muslin cloth over the strainer.
Add plain youghurt in to the prepared strainer.
Gather the edges and if you squeeze it lightly.
Tie the edges of the cloths.
Keep the whole thing in to the refrigerator for overnight.
After twelve hours all the liquid/whey has been drained out left with think hung curd.
Now take hung curd in to the bowl,Add powder sugar,cardemom powder,saffron water and mix well.
Stir it well using spoon till every thing is incorporated well.Make sure there are no lumps.
Do not stir vigorously otherwise it will end up with runny and thin consistancy of shrikhand.
Now shrikhand is ready to serve with puries.
Note: You can use collected liquid for kneding chapati dough or add in the dal,curry or in soup.
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