S had a craving for shreekhand, upon his request I was all set to make the good old shreekhand, the way my mom makes it. I was a bit tempted to make aamkhand but stuck to usual plain shreekhand but added a zing to it by serving it with ripe mango chopped finely. Ingredients:
1 litre milk
1-2 tsp curd/buttermilk/juice of half a lemon
4-5 tbsp sugar
3/4th tsp cardamom powder
1 small ripe mango, peeled and finely chopped
A generous pinch of saffron soaked in 1-2 tbsp milk
2-3 tbsp chopped nuts ( I used almonds)
Method:
Boil the milk and set it aside to cool.
Add 1-2 tsp curd/buttermilk/lemon juice to the milk when it is tepid, stir gently cover and leave it for 5-6 hours undisturbed.
After the milk has curdled, pour it on to a muslin cloth, tie it up and hang it for 6-7 hours. By doing this all the whey from the curdled milk drips down and you are left with thick cheesy residue.
Transfer the cheesy curd to a bowl add sugar, saffron infused milk, cardamom powder, and mix thoroughly (you could use a hand blender) to get a smooth texture.
Check for the sweetness and adjust the sugar according to your taste.
If the shreekhand is very thick add a spoon or two of cold milk mix well.
Refrigerate and serve chilled garnished with nuts and mango pieces.
P.S: Friends I’m taking a short break of about a week. Wouldn’t be able to visit your blogs and leave a comment during the break. I will surely try to catch up with all the lovely recipe posts that I’ve missed. Enjoy and Happy Blogging :)
1 small ripe mango, peeled and finely chopped
A generous pinch of saffron soaked in 1-2 tbsp milk
2-3 tbsp chopped nuts ( I used almonds)
Method:
Boil the milk and set it aside to cool.Add 1-2 tsp curd/buttermilk/lemon juice to the milk when it is tepid, stir gently cover and leave it for 5-6 hours undisturbed.
After the milk has curdled, pour it on to a muslin cloth, tie it up and hang it for 6-7 hours. By doing this all the whey from the curdled milk drips down and you are left with thick cheesy residue.
Transfer the cheesy curd to a bowl add sugar, saffron infused milk, cardamom powder, and mix thoroughly (you could use a hand blender) to get a smooth texture.
Check for the sweetness and adjust the sugar according to your taste.
If the shreekhand is very thick add a spoon or two of cold milk mix well.
Refrigerate and serve chilled garnished with nuts and mango pieces.
P.S: Friends I’m taking a short break of about a week. Wouldn’t be able to visit your blogs and leave a comment during the break. I will surely try to catch up with all the lovely recipe posts that I’ve missed. Enjoy and Happy Blogging :)
