Shrikhand is a Maharashtrian delicacy - prepared on most functions and festivals. Puri-Shrikhand is the ideal combo but you can also polish off a bowl of shrikhand as dessert.
When I first landed in Pune and found the people go ga ga about this combo, I also helped myself to it at a get-together but was disappointed at the sweet-sour shrikhand, having been used to puri-chana and puri-masala and even puri-chutney! But eventually my taste-buds got adjusted to the typical taste and in fact relishing it. I don't need to add that I gorge unabashedly a bowl (or more) of shrikhand.
Shrikhand is made out of 'chakka' - it is available in local dairies / sweet shops in Maharashtra. But you can easily prepare it from scratch at home - from thick fresh yogurt.
Serves 2
Ingredients
- Fresh thick yogurt - 2 cups
- Powdered sugar - 1/2 - 3/4 cup
- Saffron strands - 10
- Cardamom powder - 1/4 tsp
Method
- Hang 2 cups of fresh, thick yogurt in a thin cloth / muslin bag for 2-4 hours. This will yield you 1 cup of chakka.
- Transfer it to a bowl and add 1/2 cup of powdered sugar and mix / blend well.
- Add saffron threads (crushed in a tablespoon of warm milk) and cardamom powder and mix well.
- Refrigerate the shrikhand.
- Serve chilled with puri / chapathi /as dessert.
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