Rose Shrikand or Gulab shrikand is made using Gulkand and mild rose essence or rose syrup .
Gulkand is a delicious jam made from rose petals and sugar . Gulkand is an important ingredient while preparing masala paan (flavored betel leaf) or beeda as it is called in the South .
Shrikand is often served alongside the main course meal as an accompaniment to puris and hot parathas. Rose Shrikand is my next favorite after the classic flavors of Badam Elaichi Shrikand and Kesar Pista Shrikand .
This gooey and sweet Gulkand along with mild rose essence is blend into the silky smooth hung curd to make the lipsmacking Gulkand Shrikand . Serve it along with some hot puris or parathas and you will relish the taste forever .
The trick to making a silky smooth yogurt is getting hold of a perfect hung curd. To know how to make the best and perfect hung curd ,check my recipe below which has all the details.
If you love this flavor of rose / gulkand ,then you must definitely check these recipes out
Cooking Time - Nil
Actual Preparation - 5 mins
Serves - 2 to 3
Ingredients
400ml thick yogurt or dahi or curd
2 tsp rose syrup
2 to 3 tablespoons gulkand
2 to 3 tsp powdered sugar (optional)
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 . Keep this set up inside the refrigerator so that the hung curd doesn't turn sour especially in summer .
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 gulkand , rose syrup. Powdered sugar may be added though it isn't necessary. Gulkand as well as rose syrup will have sugar already added in them which is enough to give sweetness to the Shrikhand.
- 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 and garnish with some chopped pistachios and some tutti fruity.
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