Shrikhand

Gitte from Copenhagen, Denmark asks: “Hello! Do you have a recipe for Sri Kand, which we tried while in India last year. Delicious!”

My reply: Yes indeed, here’s my new revised version, complete with a fragrant, thick saffron syrup on top.”

Shrikand:

Creamy Cardamom-infused Condensed Yogurt Dessert with Pistachios and Saffron Syrup (Shrikhand)

This popular Indian sweet from India’s Maharashtra State is simple to prepare. Yogurt is hung in a cloth to remove the excess liquid. The solid residue, called yogurt cheese or dehin, is sweetened, flavoured with saffron, pistachio nuts, cardamom, and rosewater, beaten until silky-smooth, and served ice-cold in little cups.

Shrikhand is ideal to prepare in large quantities. Remember the simple sugar to yogurt ratio: good quality yogurt should yield up to 50% liquid (whey) when hung. Add sugar to the final yogurt cheese in the ratio of one to four: in other words, the sugar content of shrikhand is one-eighth part the original quantity of yogurt.

You may wish to reserve the liquid that drips out of the yogurt. It�s a first-class curdling agent for making your own homemade curd cheese, panir. Shrikhand is delicious served with slices of fresh mango and puffed plain flour pooris sprinkled with sugar (called Loochis in Bengal). Makes enough for 8�10 persons.

1 kg whole-milk yogurt
teaspoon ground saffron threads
teaspoon ground cardamom
1 tablespoon rosewater
2 tablespoons blanched raw slivered pistachios
cup powdered sugar

Place a triple thickness of cheesecloth in a colander. Spoon in the yogurt, gather up the corners of the cloth, tie it into a bundle, and hang it, either in the refrigerator or in a cool spot for at least 12 to 16 hours, or a day or two if you like. Catch the drips in a bowl.

Combine cup sugar of the sugar with a little of the saffron infusion and reduce in a small saucepan to make a fairly thick syrup.

When you are ready to prepare the dessert, combine the ground saffron threads with the rosewater for 5 or 10 minutes to allow the saffron to steep and release its flavour and colour. After the required hanging time, the residue of yogurt cheese should have reduced to half the original quantity.

Transfer the cheese to a bowl, add the ground saffron and rosewater infusion, ground cardamom seeds, pistachio nuts and sugar. Beat until light and fluffy, and serve in small bowls. Alternatively, do not add the nuts to the mixture, pipe out the dessert from a piping bag with a fairly large nozzle, and sprinkle the pistachio nuts on top. Drizzle with saffron sugar syrup.
Posted by Kurma on 24/7/08; 6:49:57 AM

Life and Travel

Facebook Auto Publish Powered By : XYZScripts.com