I am a culturally confused person .. My dad was Punjabi, mom Jaini n I got married to a Banarasi boy who had been in Maharashtra for all his life.. Phhhh !!… I have to keep a perfect balance of all the taste and tadkaas in our meals to serve his buds with all the different varieties.
After our marriage, I started reading about Maharashtrian and Gujrati Cuisines and found them really interesting. We make play with them as we like and get a healthy and unique taste every time. The first thing I made was Shengdana Chutney, recipe here. Next was Shrikhand … mmm.. I wonder how and why was I unknown to this taste half of my life… Its such a wondeful dessert that comes together in no time and least cooking. Although the authentic method is to use hung curd, but I didnt have muslin cloth so I simply used Greek yoghurt for that. Its really creamy and went well for this recipe.
Greek yoghurt has a lot of Protein and calcium in it, hence this dessert is yummy and healthy.
Ingredients: Serves 4
1. 2 cups greek yoghurt
2. 1 cup sugar
3. 3-4 saffron strands dipped in 4 tsp of warm milk
4. A pinch of nutmeg powder ( Optional )
5. 1/2 cup crushed dried nuts ( Pistachio, Chironji, Cashews )
6. A pinch of cardamom powder
1. Beat the curd really well for 3-4 minutes. It must be lump free and creamy.
2. Add Saffron milk mix and stir well . Add sugar, cardamom powder and nutmeg powder. Give a nice stir so that everything blends well.
3. Garnish with nuts while serving.
|Shrikhand with nuts and saffron.. Nice Colour 🙂|
1. You can make Amarkhand by adding Mango Pulp ( 1 cup ) into the same recipe
2. Try adding berries ( crushed strawberries, raspberries, blueberries ) for a unique taste.
3. This tastes best when kept for 8-10 hours in fridge so that it absorbs the flavours well.