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.
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.
