Shrikand needs no introduction. Traditional dessert made from hung curd in various flavors is a must have accompaniment during a festive meal in states of Maharashtra and Gujarat.
Needless to say, having grown up in the cosmopolitan, buzzling city of Bombay, shrikand has always been a part of my life . Me and my dad love to have hot puris or fluffy fulkas with creamy shrikand . Mum on the other hand was not a great fan of shrikand and I must say hubby too doesn't relish sweets as much and shrikand is a big No for him . So shrikand makes a rare appearance these days at my home .
Kesar Pista Shrikand is already on the blog and now it is time for Badam Elaichi Shrikand . The chopped bits of almonds/badams hidden inside the shrikand are great to bite into. I also add some cardamom seeds as is to shrikand along with fine cardamom powder .
Shrikand is a royal treat to serve your guests or even make it as a prasad during Ganesh Chaturthi or Navaratri.
Pre Preparation time - 2 to 5 hrs
Cooking Time - Nil
Actual Preparation - 5 mins
Serves - 2 to 3
Ingredients
400ml thick yogurt or dahi or curd
1/2 tsp cardamom powder
1 - 2 whole cardamoms
4 to 5 strands saffron /kesar
2 to 3 tablespoons chopped unsalted badam /almonds
3 tbsp powdered sugar
Preparation of Hung curd
Take a wide mixing bowl and place a strainer over it lined with a muslin cloth/ cotton cloth and pour the curd into the cloth . I have used shop bought thick curd for an even consistency.
Bring the ends of the cloth together, squeeze it once and tie it very tightly . Place a heavy object over the tied cloth and leave the colander over the mixing bowl so that all the whey water will get collected in it . Keep squeezing the cloth occasionally to drain the excess water .
After about 2 to 3 hrs , you can see all the whey collected in the bowl below and when you open the cloth all that is left is thick creamy mass which is hung curd . Squeeze it once again before removing it from the cloth to ensure there is no water content left. When you touch the hung curd , it should appear thick and creamy without any excess water. If you find it watery, leave it for somemore time in the cloth with the weight on .
Donot waste the collected whey, you can use it while kneading the dough for rotis or even to prepare buttermilk or Chaas.
Preparation of Shrikhand
- Transfer the hung curd to a wide mixing bowl .Add in the powdered sugar , chopped almonds. Saffron strands ,cardamom powder and the cardamom seeds.
- Mix well with a spoon until all the ingredients blend well . Keep it in the refrigerator for it to set well .
- Take it off the refrigerator just before serving.
Badam elaichi shrikhand sounds and looks yum. I love the multitasking stone was reminded of my childhood.
ReplyDeleteBadam elaichi shrikhand sounds lovely for diwali dessert. Soothing cool, creamy shrikand needs no more words. Love it already.
ReplyDeleteWe're a family of shrikhand lovers, I usually have to make a huge batch to last us at least for 2-3 days. Badam Elaichi Shrikhand looks so creamy, and super tempting. I find the ready made ones too sweet and slightly liquidy, so prefer making it at home.
ReplyDeleteWe love shrikhand at home . Badam Elia hi flavoured shrikhand looks super tempting. Always love to make it home . You
ReplyDeleteYou have explained it so well with all the tips and tricks. Love this rich and creamy shrikhand.
Shrikhand is tasty and a festive treat. As you said, I too have grown up eating Shrikhand, but do not make much at home. Hope to make sometime soon.
ReplyDelete