Dads Favourite Yummy Indian Dessert Shrikhand Recipes

DAD'S FAVOURITE YUMMY INDIAN DESSERT - SHRIKHAND

Steps:

• Put the yogurt in a thick cloth.
• Tie it and hang it up to drain out the water for an hour.
• Put the remaining yoghurt that is inside the cloth into a container.
• Add in the sugar.
• Whip it nicely till the mixture is soft and smooth.
• Add in the soaked saffron with the milk, nutmeg (jaifal) powder and cardamom powder.
• Transfer the mixture into a serving dish.
• Garnish with finely chopped pistachios.
• Refrigerate for 30 minutes.
• Serve as a dessert!
• Remember to eat less of your meal because you'll want to eat more of this yummy treat!

SHRIKHAND AND PURI

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 :).

SHRIKHAND

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.