RAJBHOG SHRIKHAND

Gudi Padva special
Rajbhog Shrikhand ( Kesar Badam pista Shrikhand)
Indian yoghurt based desert flavored with Saffron, Almond and pistachios

Rajbhog shrikhand

INGREDIENTS:

• 2cups or 500 gms full-fat yogurt ( Dahi , curd)

• ¼ cup sugar ( or according to taste)

• Chopped almonds and pistachios( recommended to blanch the nuts first)

• ¼ tsp cardamom powder ( elaichi powder)

• Few strands of saffron ( kesar, soaked in 1-2 tsp of hot milk for 10-15 mins)

INSTRUCTIONS:

• Take a deep bowl

• Put a sieve or strainer over the bowl

• Put a Muslim cloth over the strainer

• Add the yogurt into the muslin cloth and fold and tie the corners of the cloth together

• Leave it in the fridge overnight ( or 6-8 hours )  to separate the whey from the curds

• Leaving it in a fridge is recommended so that the yogurt does not turn sour

• Remove the hung curd( thick curd) in another bowl

• The whey can be used for other recipes, substituting it instead of water, especially  when making any gravy dishes or even to knead chapati dough 

• Add powdered sugar to the hung curd

• Mix well ( with a whisk) until hung curd becomes lighter and creamy  and sugar incorporates well

• Pass the mixture through a sieve to make sure the shrikhand mixture is smooth( this step is optional, it ensures smoothness of the srikhand) 

• Now add the mixed nuts and elaich powder 

• Add kesar liquid 

• Leave in the refrigerator for 1-2 hours

• Keep few strands of kesar and few nuts for garnish 

• Your delicious creamy  homemade shrikhand is ready 

• Serve chilled garnished with few saffron strands and nuts