Day 107 (14/12): Shrikhand

I made shrikhand! It's always been one of my favourite desserts — and the principle behind it is very simple, so I decided to give it a try.

Here's the recipe (two servings):

Ingredients:

• Half a kilogram of storebought thick yoghurt

• Half a cup of jaggery powder/powdered sugar

• A few strands of saffron

• Two pinches of nutmeg

Special tools:

• Muslin cloth

• Sieve

Directions:

• Start by taking the yoghurt and placing it in a muslin cloth.

• Place the muslin cloth in a sieve over a bowl.

• Squeeze the yoghurt till the whey starts to come out.

• Tie a tight knot in the muslin cloth.

• Let the whey drip from the yoghurt for about thirty minutes.

• Squeeze it one more time before proceeding.

Note: The whey can be used instead of water in making doughs.

• Keep three tablespoons of the hung curd aside.

• Place the rest of the hung curd in a bowl and add the jaggery powder.

• Mix it well.

• Add a few strands of saffron and nutmeg.

• Blend the shrikhand in a mixer grinder for about three seconds.

• Add the three tablespoons of hung curd you kept aside earlier, and mix well with a spoon.

• Top with saffron strands or nuts of choice.

• Refrigerate the shrikhand for two hours, and enjoy!

Let me know if you try this recipe — it's truly delicious. :)