SHRIKHAND
Heres a classic Indian dessert, made with drained yogurt, cardamom, and saffron. The saffron is toasted until brittle so that you can grind it easily. If you grind your own cardamom seeds, use only a half teaspoon instead of the quantity in our recipe. Time does not include One hour refrigeration.
Provided by NcMysteryShopper
Categories Dessert
Time 14m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small pan, toast the saffron over low heat, stirring, until brittle, about 2 minutes. Re move and pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade.
- Put the yogurt in a large bowl. Put the saffron back into the pan and add the cardamom and water. Bring just to a simmer, stirring. Whisk the saffron mixture into the yogurt.
- Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 1 hour. Transfer the yogurt to a bowl. Add the 1/3 cup sugar, or more to taste. With an electric mixer, beat the yogurt until slightly thickened, 2 to 3 minutes. Pour into bowls and refrigerate until well chilled, or put in the freezer until very cold but not frozen, about 30 minutes.
- Meanwhile, in a small frying pan, toast the coconut over low heat, stirring, until golden, about 2 minutes. Serve the shrikhand topped with the mango and coconut.
SHRIKHAND AND POORIS
Provided by Aarti Sequeira
Time 1h50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the shrikhand: Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle. Then tie the bundle onto a wooden spoon. Lay the spoon across the top of a pot so the bundle hangs in the pot; drain in the refrigerator overnight.
- Empty the thickened yogurt into a bowl; whisk until very smooth. Stir in 1/2 cup superfine sugar, the cardamom, nutmeg and saffron (if using). Taste and add more sugar, if desired. Shrikhand is supposed to be slightly tart. If it's not, add some or all of the sour cream.
- Stir most of the raisins and pistachios into the shrikhand; sprinkle the remainder on top. Cover and chill for at least 1 hour.
- Make the pooris: Mix the flour and salt in a large bowl. Rub 1 tablespoon vegetable oil into the flour; make a well in the center and gradually pour in 2/3 cup water. Mix with your hands until the dough forms a ball, then knead on a clean surface until smooth but still slightly tacky, about 5 minutes. Cover with a damp cloth and let rest, 30 minutes.
- Divide the dough in half; roll each portion into a 1/16-inch-thick round. Cut out about 20 circles using a 2 1/2-inch round cookie cutter.
- Heat 2 inches vegetable oil in a large saucepan until a deep-fry thermometer registers 350 degrees F. Line a colander with paper towels. Fry the pooris in batches until golden brown, 1 minute per side. Remove with a slotted spoon; drain in the colander. Serve the hot pooris with the cold shrikhand.
GUJARATI SHRIKHAND
Shrikhand is a Gujarati sweet yogurt dish. It can be eaten by itself or as part of a meal. I like it with pooris.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 3h20m
Yield 4
Number Of Ingredients 7
Steps:
- Tie a sheet of cheesecloth over a large bowl. Pour the yogurt onto the cheesecloth and place in refrigerator for 2 to 3 hours to drain. Press the yogurt firmly with a spoon to release any excess liquid. The remaining yogurt should be thick. Transfer the yogurt to a clean bowl.
- Soak the saffron threads in the warm milk for 10 minutes; stir into the yogurt. Add the sugar, pistachio nuts, and cardamom and mix well. Stir the food coloring into the mixture until you get the color you like. Refrigerate until completely chilled, about 1 hour.
Nutrition Facts : Calories 752.2 calories, Carbohydrate 148.9 g, Cholesterol 22.7 mg, Fat 9.7 g, Fiber 1 g, Protein 21.4 g, SaturatedFat 4.3 g, Sodium 297.2 mg, Sugar 144.4 g
SHRIKHAND AND PURI
This is a mouth watering totally delicious not for the dieters dessert. One of my family favorites, this never ceases to please my Dad and Brother. The recipe was submitted by Swati Jadhav to the Thursday magazine dated Jan 5th-11th'06. Enjoy!
Provided by Charishma_Ramchanda
Categories Dessert
Time 11h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Hang yoghurt in a muslin cloth for 8-10 hours. Remember to keep a big pot below the hung yoghurt so that it can collect the water drained from it. After the above mentioned time is up, you'll find waterless yoghurt remaining inside the muslin cloth.
- Transfer the yoghurt to a bowl. It should be about 2 cups. Beat it with a spoon.
- Fold in the sugar and mix thoroughly.
- Heat saffron for 20-25 seconds in the oven till it is crispy.
- Crush it and while you do so enjoy the lovely aroma of the crushed saffron.
- Fold in the crushed saffron into the yoghurt and sugar mixture.
- Add cardamom powder and mix well.
- Now, thoroughly beat the mixture with a spoon till it doubles in volume.
- Cover and keep the shrikhand in the refrigerator to get cold.
- Now start making the puris.
- Put the flour, 1 tablespoons oil and salt in a bowl and mix well with your fingers(like you make chappati dough).
- Add the water drained from the hung yoghurt and knead the puri dough thoroughly. This is done so that the puris will not absorb oil when frying and become crispy.
- Cover dough with a cloth and keep aside for 30 minutes.
- Pinch off equal sized balls of the dough and roll out to make puris.
- Fry the puris in oil in a wok.
- Drain on clean kitchen paper towels.
- Serve hot puris with cold shrikhand for a treat of the lifetime!
- Enjoy :).
Nutrition Facts : Calories 702.9, Fat 12.2, SaturatedFat 5.8, Cholesterol 32.5, Sodium 407.2, Carbohydrate 134.9, Fiber 1.9, Sugar 86.8, Protein 15.2
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SHRIKHAND RECIPE - FOOD & WINE
From foodandwine.com
Servings 4
- In a small pan, toast the saffron over low heat, stirring, until brittle, about 2 minutes. Re move and pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade.
- Put the yogurt in a large bowl. Put the saffron back into the pan and add the cardamom and water. Bring just to a simmer, stirring. Whisk the saffron mixture into the yogurt.
- Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 1 hour. Transfer the yogurt to a bowl. Add the 1/3 cup sugar, or more to taste. With an electric mixer, beat the yogurt until slightly thickened, 2 to 3 minutes. Pour into bowls and refrigerate until well chilled, or put in the freezer until very cold but not frozen, about 30 minutes.
- Meanwhile, in a small frying pan, toast the coconut over low heat, stirring, until golden, about 2 minutes. Serve the shrikhand topped with the mango and coconut.
SHRIKHAND RECIPE (2 WAYS) - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
4.9/5 (33)Total Time 15 minsCategory Desserts, SweetsCalories 277 per serving
- First line the strainer on a deep bowl. Then line a muslin cheesecloth or kitchen cotton towel on the strainer.
- In a small bowl, take milk and warm it on a stove top or in a microwave. Add a pinch of saffron strands. Stir and keep aside.
- Serve shrikhand plain as it is like a sweet dessert or have it with poori or chapati. It also makes for a dessert sweet with any vegetarian Indian main course.
SHRIKHAND RECIPE - BON APPéTIT
From bonappetit.com
4.7/5 (12)Estimated Reading Time 3 minsServings 4-6
- Line a large colander with coffee filters (unfolding if needed) or paper towels, overlapping them so they cover sides, and set inside a large bowl. Place yogurt in colander and let drain in refrigerator at least 8 hours and up to 12 hours; discard drained liquid in bowl. Yogurt should be very thick—like an even creamier, richer Greek yogurt.
- Crush ¼ tsp. saffron threads to a powder with a mortar and pestle; transfer to a small bowl. Finely grind cardamom seeds.
- Transfer strained yogurt to a large bowl and mix in crushed saffron, cardamom, and sugar (yogurt should turn a pale yellow color). Top with remaining ¼ tsp. saffron threads (don’t mix, as you want that stained effect) and chill at least 2 hours and up to 8 hours before serving.
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