Creamiest Rose Elaichi Shrikhand

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Summers are here and what we crave for most is for some creamy, chilled and mildly sweetened desserts that are super delicious yet very light on the palette. If you too are on the same boat as us then this shreekhand or shrikhand recipe flavored with a hint of rose water and elaichi (cardamom) is surely gonna be a keeper for you guys. Do try it out!


Rose Elaichi Shrikhand


INGREDIENTS

  • Curd/ Yogurt - 1 kg
  • Powdered sugar - approx. 3/4 cup
  • Edible Rose water - 1 tbsp
  • Fresh cream - 2 to 3 tbsp
  • Milk - 2 tbsp or as needed
  • Elaichi (cardamom) powder - 1/2 tsp

Rose Elaichi Shrikhand


Rose Elaichi Shrikhand


METHOD

  • Take a bowl and place a nice big strainer over it.
  • Cover the strainer with a muslin or cheese cloth. Pour all the yogurt over the muslin cloth.
  • Gather the sides of the cloth and squeeze a little so that all the water drips out from the curd.
  • Keep this hung yogurt (as is with the strainer and the bowl underneath) overnight in the fridge.
  • In this process, all the excess water from the curd would drip out in the bowl and what you'll get after 8 to 10 hours is a nice thick consistency (almost like cheese) yogurt. This is called the hung curd.
  • Once you have the hung curd ready, take it out in a bowl. You can use the dripped water in any gravy sabzi or for kneading the dough.
  • In the yogurt, mix the sugar and cream and whisk using a hand whisker until combined nicely.
  • Adjust the consistency by adding a little milk. The end consistency should be almost like a thick custard.
  • Flavor it with some rose water and cardamom powder.
  • Garnish with some slivered almonds or kesar strands as you like.
  • Serve chilled.

Rose Elaichi Shrikhand


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