Shrikhant (flavored indian Yogurt) is a popular creamy dessert of Maharashtra.
INGREDIENTS:
- Thick fresh curds (hung) – 250 ml
- Sugar – 1 cup (200ml), powdered very fine
- Cardamom powder – ½ tsp
- Saffron – a pinch, warm and powder
- Almonds – 7, 8 blanched and chopped
- Pistas – 5, 6 blanched and chopped.
PREPARATION METHOD:
- Drain the curds thoroughly by tying in a muslin cloth or using the curd strainer. I prefer to keep this in the fridge for 6-8 hrs, to prevent it from becoming sour.
- Blend finely powdered sugar with the hung curds, beating with a wooden spoon – do not use the mixie or handblender.
- Add spices and mix well.
- Pour into individual glass bowls.
- Garnish with chopped nuts.
- Chill thoroughly before serving.
NOTES AND TIPS:
- For mango shrikant, add thick mango pulp with more sugar to the hung curds. Cardamom is not necessary; but saffron gives a delightful taste.
- If you add less sugar, the setting will not be firm.