Shrikhand

Proud to say that I learnt making shrikhand from my hubby :)))..As this is one of his favourite dessert, he has prepared it a couple of times which he learnt it from my MIL who is no less than any master chef, especially in making sweets n desserts. Believe me, I have not eaten any other shrikhand much tastier than this one with aroma of nutmeg, cardamom, saffron and charuli seeds. Typical Maharashtrian style

Ingredients:
Thick Curds/Yogurt    : 1 litre
sugar                          : 1 1/2 cup or as per requirement
saffron                        : few strands
cream                         : 5-6 tbspn
dry fruits                     : pistachios, charulis, almonds
nutmeg powder           : 1 tspn
cardamom powder      : 1 tspn 


Method:

• Take the plain thick yogurt in a muslin cloth, tie it firmly. Squeeze out gently to drain away any excess water and hang it over night in a cool place. I used Greek yogurt as its very thick, much suitable for Shrikhand

• In the morning, take out the thick hung yogurt (commonly called as chukka)carefully in another vessel

• Add sugar, cream, saffron strands and stir the mixture well with a spoon in 1 direction till a smooth silky consistency appears and all the sugar dissolves
• Add nutmeg powder, cardamom powder, mix it well

• Lastly add charuli seeds, coarsely chopped almonds n pistachios  and chill it (I did not add charulis) 
• serve cold with Pooris

Note:

• Chill the shrikhand for at least an hour before serving
• avoid adding artificial food colours