Saffron ilayachi srikhand

• Servings: 6-8
• Preparing hung curd time: 6 hours.
• Preparation time: 5 minutes.
• Mixing time: 3 minutes.
• Chilling time: 3 hours.
• Total time: 8 minutes

Srikhand/ Shrikhand is creamy delicious 🤤 😋 Indian dessert which is invented by travellers nomads; they carried yogurt more easily by strained out it and mixing it with sugar and dry fruits. To add flavour to it Saffron(Kesar) ilayachi (Cardamom) is used to make palatable.

Another legend says that the dessert is first created by Bhima(one of the five Pandavas) in the Mahabharata, and the shrikhand was born…

The dessert is easy to prepare and suitable to have on fasting days. Probiotic rich Poori – Shrikhand is the perfect meal for the summer heat as well as for  traditional meal from Gujarat and Maharashtra. Probiotic is important for improving digestion and gut health.

Ingredients :

• Curd (yogurt): 1 kg, curd (yogurt} should not be sour
• Sugar: 200-250 gm (powder)
• Green cardamom: 2 teaspoon (powder)
• Saffron: 1 full pinch

Preparation:

1. Take a bowl with 1 teaspoon Luke warm milk; add crushed saffron in it and Keep aside.
2. Take a strainer put muslin cloth on it; put the strainer on the mixing bowl.
3. Pour the curd on this strainer, and place this into the refrigerator for 6-8 hours, so that all the liquid from curd gets drained. Now thick curd (hung curd) is ready .keep aside.

Method:

1. Take mixing bowl, put hung curd, powdered sugar, cardamom powder and saffron mix well.
2. Chill this into refrigerator for 2-3 hours.
3. Now, Saffron ilayachi srikhand is ready to serve.
4. The dish is served chilled..

   

   

   

   

   

   

   

   

Saffron ilayachi srikhand by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.