- 1.5 cups chilled greek yogurt or greek style yogurt – 400 grams
- ¼ teaspoon cardamom powder or 2 to 3 green cardamoms – crushed fine in a mortar
- 2 to 3 pinches grated nutmeg or ⅛ teaspoon ground nutmeg
- ⅓ to ½ cup sugar (fine or superfine) or raw sugar or powdered sugar – add as required
- ½ to 1 tablespoon warm milk
- 12 to 15 saffron strands or 1 pinch
- 1 to 2 tablespoon nuts (of your choice) – cashews, almonds or pistachios
Directions For Making Hung Curd
- Take warm milk in a small bowl. Add 2 pinch of saffron strands. Stir and keep aside.
- In a mortar powder 4 to 5 green cardamoms. Keep aside.
- Take the chakka or hung curd in a bowl.
- Add fine sugar. Lightly stir with a spatula or spoon. You can also use powdered sugar.
- Then add the saffron dissolved milk and powdered saffron.
- Using an electric beater, begin to whip the hung curd. You can also beat the hung yogurt in a blender.
- Whip till smooth. The sugar should also dissolve. Check the taste and add more sugar if required.
- With a silicon spatula scrape the beaters’ sides and edges of the hung curd and add to the bowl.
- You can chill the shrikhand in fridge and later serve. While serving shrikhand, top with some sliced dry fruits. You can also top shrikhand with crushed dry fruits. I added some crushed pistachios for garnish.
Directions For Greek Yogurt Shreekhand
- In a small bowl, take milk and warm it on a stove top or in a microwave. Add a pinch of saffron strands. Stir and keep aside.
- Then in a mixing bowl take the chilled greek yogurt.
- Add fine or superfine sugar or raw sugar or powdered sugar. Add sugar according to your taste. First add ⅓ cup and if required you can add 1 to 2 tablespoons more. For a more sweeter taste add ½ cup sugar.
- With a wired whisk and with brisk round movements, mix sugar with the yogurt, as well as beat the yogurt until it becomes smooth and without any tiny yogurt granules.
- You should get a smooth, creamy consistency in the yogurt.
- Now add the saffron soaked milk, cardamom powder and 2 to 3 pinches of nutmeg powder.
- Mix again very well.
- Cover the bowl and refrigerate for 30 minutes to a couple of hours. You can also keep overnight or for a couple of days.
- While serving, sprinkle some sliced or chopped nuts (almonds, cashews, pistachios, chironji) and 2 to 3 saffron strands (optional).
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