Creamiest Rose Elaichi Shrikhand

By -

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


PIN HERE FOR LATER...




Comments

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Kashmiri Style Chicken Yakhni | Yakhni Chicken Recipe

By -
Image
Chicken Yakhni or Murgh Yakhni is a flavorful chicken dish from the state of Jammu & Kashmir in India. The recipe is quite simple and calls for chicken pieces to be cooked in a yogurt sauce spiced with just a handful of Kashmiri aromatic spices like fennel and dried ginger. An easy peasy dish that requires just a few basic pantry ingredients, it can be enjoyed with a bowl of steamed rice or any bread of your choice. I served it with my Homemade Restaurant Style Butter Garlic Naan along with some salad on the side. Kashmiri Style Chicken Yakhni | Yakhni Chicken Recipe INGREDIENTS Chicken with bone (curry cut pieces) - 750 grams Curd (at room temperature) - 200 to 250 grams Birista (golden fried onions) - 1/2 cup Mustard oil - 1/2 cup Garlic paste - 2 tsp Ghee - 2 tbsp Black cardamom - 2 Green cardamom - 3 Black pepper corns - 4 to 5 Cloves - 4 to 5 Dried ginger powder - 1 tbsp Fennel powder - 1 tbsp Garam masala powder - 1 tsp Dried mint powder - 1 tbsp Kashmir...
Read more

Gujarati Sweet Sata | Thor [BAKED VERSION]

By -
Image
Festivities like Ganesh Chaturthi , Dussehra and Diwali are just around the corner. For me, this is the most awaited time of the year with decked up markets, a little chill in the air and happiness all around, emanating an aura of positivity and elation in each and every heart. This is also the time when I gear up for the celebrations indulging in shopping, decorating the house and offcourse preparing some traditional sweets and savories at home for all my friends and family. While last year, I made this melt-in-mouth kalakand , vanilla sandesh with strawberry dust and Punjabi style meethi mathri , this time I am planning to go ahead and make this popular sweet from the state of Gujarat: the sweet sata also called as thor . Traditionally, sata is a deep fried pastry, but just to keep the calorie count low this festive season , I decided to go a healthy way and instead of frying, opted to bake them. Trust me, they came out as flaky, crispy and delectable. If you are also looki...
Read more

Halwai Style Hing Jeera Aloo ki Sabzi

By -
Image
Hing Jeera Aloo ki Sabzi is a spicy potato curry mostly enjoyed in UP and other parts of Northern India. The lip-smacking curry makes for a perfect accompaniment to kachoris, parathas as well as pooris. Traditionally, it is paired with Bedmi Poori - a spiced lentil stuffed crispy fried bread, yet another popular delicacy from the region. For me, Hing Jeera Aloo, Bedmi Poori and a chilled glass of meethi lassi makes for the most hearty breakfast to ever enjoy. The ongoing lockdown has made us stay inside our homes for more than a month now. With that, I am sure most of you would be missing that tentalizing Sunday breakfast of poori aloo ki sabzi, kachoris and samosas from that one special halwai highly famous in your colonies - am I right? Even I am missing that lipsmacking street-side breakfast, and therefore, decided to make this hing jeera aloo ki sabzi in traditional halwai style at home. Served it with bedmi poori and our yummilicious breakfast for today was sorted in n...
Read more

Khoya Paneer Gulab Jamun

By -
Image
Gulab Jamun is one of the most famous classic Indian sweets that is often considered a "MUST MAKE" during festivals and joyous occasions like birthdays, marriages or family get togethers. It is traditionally made using khoya (milk solids) wherein the khoya is kneaded into a soft dough along with some flour, shaped into little balls, deep fried and finally dunked into a cardamom or rose flavored sugar syrup.   Super soft, melt-in-mouth and absolutely delicious, these jamuns  are undoubtedly a treat for anyone and everyone. With festive season just knocking at the door, I thought it to be the perfect time to share the recipe of these little plump balls of deliciousness with you all. Though making Gulab Jamuns is not a rocket science, still it requires a little skill and a whole lot of patience. Plus, there are a few tips and pointers (listed below) that you always need to take care off to get those halwai style melt-in-mouth gulab jamuns. Following all these tips, I am ...
Read more

Dry Moong Dal Mini Samosa | Farsaan Samosa

By -
Image
Loaded with a tantalizing dry moong dal filling, these mini samosas are a perfect addition to your festive menu, be it of Diwali, Holi, Eid, Raksha Bandhan or Ganesh Chaturthi. Mini Dry Moong Dal Samosa | Farsaan Samosa Samosas have always been one of my favorite snacks to munch on with a hot cup of chai (tea). While the spicy  aloo samosas  are absolutely delectable, these bite size samosas filled with a spicy and a bit tangy dry lentil filling are also to die for. Additionally, they have a much longer shelf life and stay crisp easily for 15 to 20 days if stored in an air-tight container. Planning any party, get-together or a special event, not to mention, these mini dry moong dal samosas make for a perfect snack to be served to the guests. Without waiting any further, let's begin with the recipe. INGREDIENTS Maida/All Purpose Flour - 1 and 1/2 cups Refined oil - 3 tbsp Salt - 1/2 tsp Ajwain - 1 tsp Water - as needed, aro...
Read more

Perfect Instant Homemade Bhatura Recipe | How to Make Bhatura

By -
Image
Bhatura is a leavened, puffed deep fried bread made from Maida or All Purpose Flour. A popular recipe from the Punjabi cuisine, it is mainly served with spiced chickpea curry such as Pindi Chholey and Amritsari Chholey . Traditionally, bhatura is made using fermented dough, which is rested for minimum of 6 hours and has a peculiar tang to it. However, when you are short of time and crave for this delicious Chole Bhatura combo, these instant bhaturas come to your rescue. Quick and easy to prepare, they use Eno Fruit Salt as the leavening agent and trust me, that lends the bhaturas with that perfect crispness on outside and perfect fluffiness on the inside. If you can't lay your hands on eno, alternatively, you also have the option to use baking powder and baking soda. Without wasting any time further, let's start with the recipe. Perfect Instant Bhatura Recipe | How to Make Bhatura INGREDIENTS Maida/All Purpose Flour - 2 cups Sooji/Semolina - 2 tbsp ...
Read more

Magaz Malai Paneer | Cottage Cheese in Creamy Melon Based Sauce

By -
Image
In India, especially on the Northern Side like Delhi and Punjab, whenever there is a party or a get-together planned at home, one dish that is a must-make for sure, has to be paneer (cottage cheese) based. While many a times I go either for Paneer Dhaniya Adraki Korma , Paneer Butter Masala , Shahi Palak Paneer Kofta Curry or Kadhai Paneer , this time I opted to experiment with flavors keeping them plain, simple and subtle. Trust me, the dish turned out to be super awesome and left my guests licking their fingers till the last bite.    To tell you more about this paneer recipe, its heart and soul is the gravy which is made using the paste of melon seeds, a little milk and a dollop of fresh cream. What lends it a touch of spice is only a couple of green chilies and black pepper powder. And yes, it is totally incomplete without kasoori methi powder that provides it with that much needed earthiness. One of my best paneer recipes till date, it ought to be indulged with som...
Read more