-32 oz Full Fat Greek Yogurt
-10-12 Saffron Strands Crush them using mortar pastel into powder, and add 1 ice cube to it. Add the saffron water to the shrikhand.
-1 Teaspoon Ground Cardamom
-3/4 Cup Powdered Sugar
-1/4 Cup Pistachios Finely chopped
- Begin by placing a strainer over a bowl, then lay a cheesecloth on top of the strainer.
- Next, add the Greek yogurt onto the cheesecloth.
- Gather the ends of the cheesecloth, twist, and gently squeeze to separate the yogurt from the whey.
- Place a heavy bowl or a mortar and pestle on top to help the yogurt release excess water. If the weather is hot, refrigerate it; if it's cool, leave it out at room temperature. prefer to refrigerate it to prevent the Greek yogurt from becoming any more sour than it already is.
- After 3 hours, your hung curd should be ready. If you're using regular dahi, the process will take around 24 hours.
Kesar Elaichi Shrikhand is a luscious, creamy yogurt-based dessert infused with the delicate flavors of saffron and cardamom and sweetened with powdered sugar. Traditionally served chilled, this delightful treat is often paired with puris in North Indian cuisine.
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