Shrikhand

 Shrikhand is a classic Maharashtrian dessert made with hung curd. In Mumbai, shrikhand is sold by companies like Amul and Varna in pre-packed containers. Freshly made shrikhand is also sold by specialty sweet shops. Shrikhand is usually had with puris and a meal of shrikhand-puri and batata bhaji (potato vegetable) is made and served on festival days. I never made shrikhand when we lived in India as it was so freely available. After moving to the US, we tried a few brands of shrikhand available in the Indian stores and were completely disappointed. That's when I thought of actually making shrikhand at home and since then have made in several times and it is always well liked. It is really very simple to make it at home. You can also flavor the shrikhand using mango pulp to make amrakhand (mango shrikhand).  Here is the recipe for this delicious shrikhand. I have followed the recipe from Manasi's blog, A Cook at Heart and made some changes. You can see her recipe here

Ingredients

• 2 boxes of 3% plain yogurt
• 2 cups sugar
• 1 tsp cardamom powder
• 1 tsp dry fruit powder (I use Everest masala milk powder|)
• 1/8 cup milk
• a pinch of saffron

Method

• Empty the yogurt in a clean cloth. Tie it up, hang it on a kitchen faucet and leave it overnight. This way the water from the yogurt drains off.
• Heat the milk for about 25 seconds, add saffron and keep it aside.
• Transfer the drained yogurt in a bowl.
• Add sugar, cardamom powder, dry fruit powder and the saffron milk and mix well.
• Make sure there are no lumps and the mixture is smooth.
• Refrigerate for 3-4 hours and your shrikhand is ready.