Oh boy, who am I trying to kid? It's been raining and making my dreams of a wonderful summer get blanketed over by huge grey clouds. But I remained optimistic and made shrikhand to the best that I could possibly have made it to make up for the runaway summer. Or maybe it was just the sun that we'd soaked up in Florida that left me refreshed but craving for something sweet and dare I say it, properly Indian.
Shrikhand is a family favourite and praises come thick and fast around the table when I make this every year, mainly for Rakshah Bandhan. Well, I hope they are praises, it's kind of hard to tell what your family is telling you through huge mouthfuls of dessert. It originates from the Gujarati cuisine and is made of a melodic blend of ingredients. Traditionally, it is make purely of yogurt that is strained to make the creamy dessert. Aromatic flavours of saffron, pistachios and cardamom finish it off. Nowadays, it is easier to use Greek yogurt and cream to create the same desired effect without the complications of time and hard work.
I never wanted to make Shrikhand traditionally if it could be helped, so every year, I would experiment with different yogurts to find the perfect blend. Some yogurts made the dessert too sour, but I finally landed on Greek yogurt. Greek yogurt is naturally so thick that there is no need for the yogurt to be strained. It's kind of like using a cheat sheet for exams. Once tried and tested, I knew it would be the perfect yogurt to use. Since then, I can make a mean Shrikhand in less than five minutes and kid people into believing that I'd slaved over it all night long. ;)
Joy of Cooking's Joyful Tip:
- for those who can not get hold of Greek yogurt, it is much more effective and time efficient to spread out the yogurt on kitchen towel or a clean cloth between a load of newspapers. Add a heavy weight (maybe a couple of cookbooks) and the yogurt will strain much quicker than hanging it for hours.
So shall we look at the recipe
You will need:-
- 500g Greek Yogurt
- 250 g Extra thick Double cream
- 250g Sugar
- 1/2 tsp saffron threads(soaked in a 1tbsp warm milk)
- 2-3 tbsp dry fruit like almonds and pistachio
- 1 tsp cardamom and nutmeg powder
In a big bowl add yogurt and double cream blend it with hand blender for about 1/2 minute, now add sugar and blend it again for about 2-3 minutes. add all the other stuff mix well with the spoon and leave it to chill in a fridge about 1-2 hours and before serving topped with a few silvers of pistachio...
In Gujarat we have it with Puris..the way I love it, but you can have it on it's own if you want..Enjoy as much as we did...
Sending this to Nayna's event Flavours of Gujarat also sending it to Sanchita's BSI-Pistachio with these entries too..
Tri colour peda and Pistachio Halwa and Priti's Festive food~ Rakhi 2010