On the occasion of Diwali, this week I thought of sharing something easy & simple to make. Flavour is totally up to you really. Few ways I love eating Shrikhand is simply having it spread on hot puri’s, or chapatti’s or even as it is!! Here’s my version of a simple ‘Apricot Shrikhand’.
Thick curds (dahi) – 1kg
Castor sugar – ¾ cup
Warm milk – 1 tbsp
cardamom (elaichi) powder – 2 tsp
Chopped dried apricots – 20gm
For the garnish (oprional):
Almond (badam) flakes
Hang the curds in a muslin cloth in a cool place for about 3 hours or until all the liquid has drained off.
Mix together the hung curds, sugar, chopped apricots and cardamom in a bowl and mix well with a hand blender till light & fluffy.
Serve garnished with slivers of pistachio and almond flakes.
Tips: Shrikhand works well with fresh fruit purees too. For Mango shrikhand, add mango puree