Elaichi/ Cardamom Shrikhand

The only way my mom could make me eat my veggies (spanking of course was another option) was by tempting me with some shrikhand on the side. There was even a time when I would much rather have those small Amul shrikhand cups instead of ice-cream cups. Yes, I was that crazy about it. Now, it has become an occasional indulgence and Holi was a perfect excuse to make some. 

Elaichi Shrikhand

Ingredients:

1kg whole milk yogurt

1 1/4cup super-fine sugar

6 cardamoms, seeds removed and crushed

few saffron threads

chopped pistachio nuts

Method:

Place a large strainer over a bowl (ensure that there is a gap between the bottom of the strainer and the bowl) and line it with a double layer of cheesecloth. 

Spoon the curd onto the cheesecloth and tie the ends together to cover. Place the bowl in the refrigerator for at least 12hrs( I sometimes keep it for a day). 

Discard the whey that collects in the bowl a couple of times. 

You will be left with smooth and thick curd cheese. Transfer it into a food processor. Add the sugar and crushed cardamom seeds. Pulse till well bended. 

Do not over mix or it will become runny. You are looking for thick and creamy consistency.

Transfer to a bowl. Refrigerate for at least a couple of hours. 

Garnish with chopped pistachios and saffron threads and serve with hot puris or chappatis.

Thank you so much Akal for sharing the 'Super Duper Chef Award' with us. This is a real honour. Feels great to be called a ' Super Chef ' :).

I would like to share this with all my fellow foodies who are truly awesome chefs. 

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Sending this to 'Holi Hai' event hosted by Purva.