Srikhand, the flavoured sweetened curd, is a popular dish of Maharashtrian and Gujarati cuisine. Basically srikhand is a hung curd that is sweetened and flavored with cardamom powder and saffron, but it is always open for variations. Different types of nuts or fresh fruits enhance the taste and aroma of this magnificent yet simple dessert to many folds.
Hung curd is the curd that is kept in muslin cloth and kept for 4-5 hours to drain most of the liquid and what you get is the thickened, creamy curd i.e. hung curd. For making hung curd, always fresh curd should be taken and it should be kept in refrigerator.
Srikhand can also be made using cream cheese or sour cream. Normally I make srikhand using hung curd only, but to bring some variation and add body to it, this time I have made it hung curd and fresh cottage cheese. Since my chosen ingredient for this week in Cooking Carnival is saffron, so addition of saffron along with cardamom makes it a quite a delicacy.
|Hung curd ||1 cup|
|Fresh cottage cheese||½ cup
|Powdered sugar||2 tablespoons|
|Cardamom powder||a pinch|
|Pistachio,Almonds,Cashew||¼ cup, chopped finely|
- Put saffron strands in warm water and keep it for some time to release aroma.
- Take freshly made cottage cheese in a blender and blend it to a smooth paste.
- Add hung curd, powdered sugar and saffron milk and pulse it to mix everything.
- Scrap the sides of the blender and take out in bowl. Mix in chopped nuts and cardamom powder.
- Chill it in refrigerator before serving.
- Addition of cottage cheese is optional.
- You can also add seasonal fruits to enhance its taste and aroma.
- It is best served chilled