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From the Expert
Kesar Pista And Gulkand 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
- 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.
- 04 pax
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