Recipe: How To Make Kesar Elaichi ‘Shrikhand’, Beat The Heat
Have a look at delicious recipe of Srikhand, made from hung-curd.
5 tbsp powdered sugar
1 1/2 cups full-fat curds (dahi)
1/2 tsp cardamom (elaichi) powder
a few saffron (kesar) strands dissolved in 1 tbsp warm water
For The Garnish :
1 tbsp almond (badam) slivers
1 tbsp pistachio slivers
Cooking Method :
Dissolve the saffron strands in 1 tbsp of warm water. Keep aside.
Place the curds in a muslin cloth. Squeeze the curds in the muslin cloth to remove all the excess water and discard it.
Transfer the hung curds into a deep bowl, add the powdered sugar and mix well using a whisk.
Add the cardamom powder and saffron-water mixture and again mix well using a whisk.
Pour the shrikhand into a serving bowl, garnish with almond and pistachio slivers and refrigerate for at least an hour.
Did you know?
Dissolving saffron (kesar) in warm water or milk is very important to bring out its full colour and flavour. So, never throw the saffron directly into the dish in a hurry without dissolving it first. Also remember that this is best done with your fingers than using a spoon.