Shrikhand with all the variations like kesari, kesar pista, mango, strawberry etc. came into being as people became more and more adventurous with their food but a traditional shrikhand is still the best tasting one. So here you go.Ingredients
1 kg thick curd
1 cup powder Sugar/ substitute as required
1/2 teaspoon nutmeg powder
1/4 cup charoli nuts (Buchanania lanzan Sprengel)
Make chakka as mentioned in Kesari Shrikhand. I used Nestle's set curd.
To make shrikhand : Mix the chakka with sugar and keep it in the fridge for an hour to chill. While it is chilling the sugar will dissolved. Remove from the fridge and pass the sugar chakka mix through a stainless steel sieve by pressing it with a wooden spoon OR just beat it up for less than a minute with an electric beater to get creamy fluffy shrikhand. Do not beat it too much as it will liquefy with the heat and you cannot get back the creamy consistency after that mistake.
Keep for chilling until you want to serve. Scoop out with an ice cream scoop into a serving cup or a pretty bowl and sprinkle the top with generous amounts of nutmeg. See the nutmeg specs in the pictures they look lovely. Now top up with charoli nuts.
Shrikhand has to be scooped with the finger next to the thumb and licked up to really enjoy it. Believe me a spoon does not do justice.
Another favourite way is to take a dollop in the palm of your hand and lick! Yum!
ReplyDeleteaaah...love to have this with puris...don't need anything else! Charoli tastes so good in this...
ReplyDeletewhen eating a maharashtrian thali in restaurants i always choose poori over the chapati so that i can enjoy it with shriknahd & batata bhaji. i love charoli in basundi too, do you make it?
ReplyDeletethanks.
Anita a bit gets on the on the nose too and then the tongue has to be excercised.;):).
ReplyDeleteTrupti, Richa yes its always Shrikhand-Puri. I don't make basundi much but when I do its with charoli.