Srikhand is my bro's fave. it is a Maharashtrian dessert and made at regular frequency in Maharashtrian homes. the plain ones are quick to make and refreshingly nice, especially for kids who have a sweet tooth. the recipe i follow is adapted from my local women's magazine Vanitha. what's wonderful about this recipe is the combination of ingredients which works perfectly with each other to produce a delectable dessert. hmmm...sheba pl forget the calories as usual :)
hung curd-2 cups (sourless)
powdered sugar-1/2 cup
fresh cream-3, 4 or 5 tbsp
cheese-2-3 tbsp
mashed fruit-1 cup or more (canned cocktail fruits)
sweetened condensed milk-1/4 cup (absolutely OPTIONAL)
cardamom powder-1/2 tsp
I happened to use tea cups when i measured the curd (in my hurry). five such cups of curd yield two standard cups of hung curd. take a wide plate keep the muslin cloth in it and drop the curd into it. gather the sides, twist the edge and hang on a peg (you don't have to knot it) to drain the water. it takes five or six hours for the water to drain so i normally hang the curd in the night and as soon as i get up take it off and refrigerate it. this way you can make sure the curd doesn't turn sour as it's night and cool. well, too bad if you don't get up early...that's your choice. i hate sour curd.
Mash the fruit and toss into the dessert bowl. blend the rest (the curd and the rest of it including cardamom powder) of the ingredients till smooth and pour atop the fruit. sprinkle extra cardamom powder and garnish with slices of the fruit. chill and serve. finish it in three-four days.
The recipe works best with mango or strawberries (fresh). pineapple preserve is also a wise option but adjust the sugar accordingly as the preserve is already sweetened. if none of this is there go for the canned variety. if the curd is absolutely sourless stick to 1/4 cup powdered sugar (without the condensed milk) especially if you use mango. my curd was some sour so i used 1/2 cup sugar. for plain srikhand you can quickly blend the curd, sugar and cheese and serve your kids. if you don't want two layers (one of fruit and the curd) you can slightly blend both so that it looks a stunner too.
12 comments:
I have never made shrikand and was pondering on making it over the weekend....actually had green apples in mind for flavouring....ur luk absolutely refreshing....now I am totally inspired to go on and try wats on my mind! Thank you =) n btw ur fotos are cuming out great these day...i really liked the caramel cake's pics also =)
won't apples give it a watery taste? make your version and put it up. it's anyway easy to try.
you should've guessed: i'm using my bro's cam which is basic. thank you!
This yogurt sounds delicious, and such a beautiful presentation as well! Thanks for your kind words on my blog :)!
congratulations on your brother's job. i bet he will miss your Shrikand.
My first time to know about it. I know this will taste good with mangoes.
amy: thank you. and it's a pleasure driving by your blog. i bookmark almost all your recipes!
ela: thank you. he'll miss not only my shrikand but many others!
Looks really refreshing!! I must keep this recipe in mind for when summer really kicks in later in the next few weeks :)
Looks so refreshing and delicious! The presentation is gorgeous!
kimberly: thank you. aye aye, srikhand for australian summer!
dimah: thank you. you can quickly whip up the plain (hung curd and cheese alone) srikhand. and add mashed fruit to it.
The color so sweet, I bet this will be sure hit during Valentine day for the girls :-)
yin: thank you. let the girls learn to cook first!
kitchenmorph: Your pictures are great. What camera do you use to snap these pictures?
YoboY: thank you. from rasmalai onwards i've used my bro's cam sony cybershot DSCW30 (6.0 MP) made in Japan. you can notice the diff. that model is no longer available. my neighbour is in Sony Dubai and i've asked him to get sony cybershot DSCW380 (14.1 MP) made in Japan. let's see...
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