From the Expert

Kesar Pista And Gulkand Shrikhand

  • 500 gm
  • 400gm
  • 30 ml
  • 10 gm
  • 20 gm
  • 01 gm
  • 20 gm
  • 02 gm
  • 01 gm
  • 15 gm
  • 40 mg
  • 01 tsp
Method of Preparation
  • Mix together the hung yogurt and sugar in a bowl.
  • Blend well. Blending can be done by just using a whisk or an electric hand blender.
  • Sugar grains should not be visible, it should be blended in the hung yogurt well.
  • Add cold milk if required i.e. if the hung curds are too thick.
  • Add Saffon, gulkand, green cardamom powder, nutmeg powder, charoli nuts, and slivered pistachio nuts, mix well.
  • Serve chilled garnished with Slivered pistachio nuts, broiled Saffron and dried rose petals.

Chef Tips:

  • To make hung curd: Tie the yogurt in a piece of muslin and hang it overnight over a deep bowl, in a refrigerator, to drain.
  • The proportion of Hung curd to sugar is usually 1:1.or it may be increased or decreased, depending on the sweetness required.
  • Do not over blend the shrikhand as it may curdle.
  • Do not add chilled milk, if the yogurt is not too thick or the shrikhand will turn out to be in flowing consistency i.e. the desired consistency is dropping / semi-solid.
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