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From the Expert
Kesari Shrikhand
With 20 years of experience in the world of culinary, Chef Reetu believes that food is like oxygen for us. Food for her is God. She profoundly believes that food whether vegetarian or non-vegetarian, if cooked with utmost love and positivity touches the heart of a person relishing it.
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
Ingredients
- 1 1/2 cup
- 1/4th cup
- 1 tsp (as desired)
- 1 tbsp
- 2 tsp
- ½ gm
- a few strands
- 10 gm
- 10 gm
- optional
Method of Preparation
- In a food processor, add hung curd , cardamom powder, saffron and sugar. Blend it till smooth.
- Add milk to adjust consistency.
- Remove in a glass bowl add charoli seeds, saffron steeped in warm milk and mix well.
- Chill the shrikhand in the refrigerator for 1 ½ hours.
- To Serve:
- Serve chilled garnished with slivered almonds, pistachio nuts , laced with saffron.
- Chef Tips:
- Instead of a food processor, you may simply whisk the ingredients till well blended.
- You may add cold milk if required i.e. if the hung curds are too thick.
- You may grated nutmeg, if desired.
Creamy, smooth and rich dessert is usually prepared in Maharashtrian homes, with hung curds, powdered sugar, Buchananialanzan seeds, and is flavored with Saffron and Green Cardamom Powder. Garnished with slivered nuts and laced with saffron, this dessert is served Chilled
- 10 minutes
- Chilling Time: 1 1/2 hours
- 6
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