| Kesar Pista Amrakhand [Saffron, Pistachio & Mango Yoghurt Shrikhand] |
Added: 8th Mar, 2007 | Viewed 6260 times |  |  |
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| If there is one thing from the coffers of Indian cuisine that is not commonplace here in Sydney and perhaps in the rest of Australia, it is the delectable and creamy "Shrikhand". Shrikhand is a delicious dessert made by hanging yoghurt in a muslin cloth and draining it of its liquid content. Whipped together with chopped fresh fruits, nuts and flavouring; the Shrikhand is the highlight of festivals in western Indian and as a member of the authentic Indian Thali all along India's west coast. A softer version of the shrikhand is the "Mattha" which is equally delicious and can be easily made by allowing some liquid to remain in the original recipe. Here is a recipe for homemade Amrakhand, which essentially is Mango Shrikhand. |
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| Ingredients |
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1.5 kg fresh yoghurt
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3/4 cup caster sugar
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1/2 cup mango pulp
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1/2 cup fresh mango pieces
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2 tbsp milk masala
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5-6 strands of saffron
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1/4 cup pistachios, crushed
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1/2 tsp cardamoms, crushed |
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| Method |
Line a colander with a muslin cloth with the edges hanging over the colander. Pour in the yoghurt. Gather the edges of the muslin cloth and tie a knot, hanging the tied edges from the kitchen sink, letting the liquid from the yoghurt drain in the sink. Alternatively leave the yoghurt in the muslin cloth, pressing the yoghurt with a large spoon and stirring it ocassionally to drain the liquid. You can also use a fine sieve instead of a muslin cloth and follow the press and stir technique.
At the end of 5 hours, the yoghurt that remains in the sieve/muslin cloth will be thick and creamy. Transfer this yoghurt to a large bowl. Add all the remaining ingredients. Mix well and cover. Chill in the refrigerator for 3 hours or more. Serve chilled garnished with extra chopped nuts and saffron strands. |
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