Tuesday, August 7, 2012

Shrikhand - Half Empty Nest Syndrome

My older son has just gone off to study some more ( much against his wishes at first). But now he is thrilled to go and make his own life. No more nagging from mom for a long time. But he did not bargain for a tech savvy  mom who can buzz him on Whatsapp every now and then and ending up being a real pain in the ass caring mom.  People keep asking me how I am feeling now that my nest is half empty. I feel quite guilty to say I am fine and very happy for him. I guess with technology the way it is today, he is just one ping away. So it has really not been that hard. And I always have my second one to keep me on my toes and not have enough time to miss Vish.

My older one is very partial to Shrikhand. This is his most favorite dessert and he can eat it by the bowlfuls.  So this post is for him. Hopefully he will soon learn how to make it on his own using greek yoghurt which does not need draining out the whey.

Simply put, Shrikhand is thick yoghurt drained of every last drop of moisture sweetened with sugar and flavoured with cardamom powder and saffron and garnished with almonds.
Usually, you make curd with full fat milk and tie it in a cheesecloth overnight to strain all the whey out. But this makes it a bit sour thanks to the Indian weather. So our way out is to make the curd and tie it and leave it to drain the refrigerator overnight. By the morning we have this nice thick and creamy yogurt left ready to be made into shrikhand which is not sour.


2 liters + 2 teaspoons Full Cream Milk
1/4 teaspoon Saffron
1 cup Sugar
1/2 teaspoon Cardamom Powdered
50 grams Almonds 


Make the milk into curd. Tie in a cheesecloth or muslin cloth and hang till all the whey has drained out. Remove hung curd into a bowl.

Heat the 2 teaspoons of milk and add saffron to it. Rub well till the milk gets an orange hue.

Mix into the hung curd. Add the sugar and cardamom powder and mix well. Check for sweetness. Add more sugar if required.

Blanch the almonds in a little hot water. Peel and dice the almonds into small bits.

Add to the Shrikhand. 

Serve cold.


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