Growing up I always thought shrikand was a difficult delicacy to make,lil' did I know it is so effortless, tastes good and healthy too. I usually make this as breakfast dish along with puffy puris made of wheat flour, this also tastes good with plain chapathi, or even bread. My lil' one loves to just eat this by it self in a bowl.
It is one of the main desserts in Gujarati cuisine and a common side dish in Maharashtrian cuisine, this can be made with different variations like adding saffron, or mango, or even strawberry.
How to make:
yogurt : 1 cup u can use store bought plain yogurt or home made
sugar : 1/2 cup
saffron : few strands
warm milk : 1 tablespoon
cardamon crushed : 1/2 tsp
pistachios : 1 tsb
u can also add almonds if needed
Hang the curds in a muslin cloth in a cool place for approximately 4-6 hours until all the liquid has drained off.In a small bowl mix saffron into the warm milk until it dissolves. Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender. Place in the refrigerator, garnish with pistachios . Serve with puffy puris or rotis.