Pages

Thursday, December 6, 2012

Shrikhand an extremely popular Indian dessert .....

Shrikhand an extremely popular Indian dessert .....
Shrikhand is an Indian sweet dish made of strained yoghurt.
Strained yoghurt, means yoghurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt's distinctive sour taste. W hen making Shrikhand, yogurt is tied in a cotton cloth and left under pressure to drain.

In the past, it used to be hung from a wall to achieve the desired thickness. 
The strained yogurt, referred to as "Chakka", and sugar is mixed thoroughly in a deep bowl. Cardamom, saffron, and any other flavors are then added and mixed. It is then left in the refrigerator for the sugar to dissolve. The dish is served chilled.
A popular variation of shrikhand in Maharashtra is Amrakhand (आम्रखंड), which is shrikhand blended with mango pulp.
In Gujarati cuisine, shrikhand is eaten as either a side-dish with breads such as poori.
One of India's ancient traditional desserts, shirkhand first became known in the west part of India and is now found widely throughout the country.
Matho is another variation of shrikhand that's quite popular in Gujarat. There are many funky varieties of shrikand. One well-known version called fruitkhand contains pieces of many different fruits like pineapple, apple, and sapodilla. Strawberry shrikand is another popular variation. It's a dessert that lends itself to a lot of experimentation because it's so easy to prepare.
MAKE A EASY STRAWBERRY SHRIKAND ...
THICK, STRAINED OR HUNG CURD 2 CUPS
1\2 CUP STRAWBERRIES PUREED
1\4 CUP POWDERED SUGAR
1 OR 2 PINCH CARDAMOM PD [OPT].
TIE THE CURD FOR 2-3 HOURS TO GET THICK CURD.
IN A MIXER JAR PUREE THE STRAWBERRIES ALONG WITH
SUGAR.
TAKE THE HUNG CURD IN A BOWL N ADD THE STRAWBERRY
PUREE IN WHICH SUGAR IS ALREADY ADDED.
ADJUST THE SWEETNESS AS PER ONE'S TASTE.
ALSO ADD CARDAMOM POWDER IF FEEL LIKE IT.
PUT IN FRIDGE SECTION TO CHILL.

No comments:

Post a Comment