Friday, September 23, 2011

SREEKHAND

SREEKHAND
This dish is very popular among  Maharashtrian and Gujarati communities. It is consumed with puris and also used  as a dessert. The preparation is very easy.
Ingredients:
Curd made with whole milk-4 cups,
sugar-2 cups,
nutmeg powder-1/8 tsp,
kesar-a pinch,
cardamon powder-1/4 tsp,
chiroli nuts-1 tsp(optional).
Method:
The curd used to make sreekhand should be medium sour.
Spread a clean cloth piece over a flat bottom vessel.
Pour the curd over the cloth.
Close the cloth piece and tie the ends with a strong thread and hang it  for 8 hours.
The liquid in the curd will get drained leaving a soft mass.
Dissolve kesar in very little water, say 1 tsp.
Add sugar to the soft curd mass and mix well with a laddle.(If necessary, the sugar can be powdered in a mixer before adding) .
Keep it for an hour.
Pass it through a sieve, gently rubbing it with hand.
Add kesar, nutmeg, cardamom powder and the chiroli nuts and mix well.
Sreekhand is ready.

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