Shrikhand Recipes

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.

Steps:

• Make the shrikhand: Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle. Then tie the bundle onto a wooden spoon. Lay the spoon across the top of a pot so the bundle hangs in the pot; drain in the refrigerator overnight.
• Empty the thickened yogurt into a bowl; whisk until very smooth. Stir in 1/2 cup superfine sugar, the cardamom, nutmeg and saffron (if using). Taste and add more sugar, if desired. Shrikhand is supposed to be slightly tart. If it's not, add some or all of the sour cream.
• Stir most of the raisins and pistachios into the shrikhand; sprinkle the remainder on top. Cover and chill for at least 1 hour.
• Make the pooris: Mix the flour and salt in a large bowl. Rub 1 tablespoon vegetable oil into the flour; make a well in the center and gradually pour in 2/3 cup water. Mix with your hands until the dough forms a ball, then knead on a clean surface until smooth but still slightly tacky, about 5 minutes. Cover with a damp cloth and let rest, 30 minutes.
• Divide the dough in half; roll each portion into a 1/16-inch-thick round. Cut out about 20 circles using a 2 1/2-inch round cookie cutter.
• Heat 2 inches vegetable oil in a large saucepan until a deep-fry thermometer registers 350 degrees F. Line a colander with paper towels. Fry the pooris in batches until golden brown, 1 minute per side. Remove with a slotted spoon; drain in the colander. Serve the hot pooris with the cold shrikhand.

Steps:

• Place yogurt in cheesecloth set in a strainer over a bowl. Gather corners of cheesecloth and tie into a knot. Refrigerate 24 hours. (This will yield about 1 cup strained yogurt.) Transfer to a large bowl; whisk until smooth.
• Combine peeled peaches, sugar, cardamom, and half of saffron in a food processor; pulse to combine well. Add all but a few tablespoons of mixture to strained yogurt and whisk until well combined.
• Fold in remaining purée. Refrigerate at least a couple of hours and up to 2 days before serving, garnished with sliced peaches, remaining saffron, rose petals, and pistachios.

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 :).

Steps:

• Put yogurt in a fine-mesh strainer suspended over a large bowl, cover with plastic wrap and place in the fridge. Let excess whey strain for 24 hours.
• Transfer yogurt to a large mixing bowl, and gently stir in sugar, pistachios, saffron and cardamom. When they are combined, transfer mixture into a serving dish, using an offset spatula to smooth out the top. Evenly sprinkle reserved pistachios and pinch of saffron over the top, and chill for an hour before serving. Shrikhand will keep covered in the fridge for a few days (though the pistachios will soften).

Steps:

• Tie a sheet of cheesecloth over a large bowl. Pour the yogurt onto the cheesecloth and place in refrigerator for 2 to 3 hours to drain. Press the yogurt firmly with a spoon to release any excess liquid. The remaining yogurt should be thick. Transfer the yogurt to a clean bowl.
• Soak the saffron threads in the warm milk for 10 minutes; stir into the yogurt. Add the sugar, pistachio nuts, and cardamom and mix well. Stir the food coloring into the mixture until you get the color you like. Refrigerate until completely chilled, about 1 hour.