While I was adding the picture slideshow to the different recipe category pages, I noticed that the dessert section hardly had any entries, I may not be have a sweet tooth but people who follow my blog sure do, why should I deprive them of the sweet adventures! Having said this, does not mean that I don’t know to make some of the Indian sweet dishes.. K loves sweets.. So, I do make some for him.. 🙂
Indians love sweets.. & with not even a fortnight left for Diwali I got to post a few sweet dishes before some of my friends begin to ask for some recipes. Since Greek set yogurt is easily available here, thought I should try my hands at making some Shrikhand… Oh, for those who are wondering what Diwali is, it is an Indian festival; called the festival of lights..!! It’s a huge festival celebrated by exchanging sweets, lighting small oil lamps around the house when the sun sets, new clothes, colours & festivities everywhere around.. & not to forget the sky filled with beautiful & colourful firecrackers..!!
You would have guessed from all the chatter above & the pictures that Shrikhand is an Indian sweet dish. It is famous in the states of Gujarat & Maharashtra.. It is made from strained yogurt,sweetened with sugar & flavoured with the most famous flavours – cardamom & saffron. Sometimes just with cardamom. It is also available in Pistachio & Mango flavours. It is silky smooth… & filled with loads of calories.. Don’t worry you can’t possibly eat the whole bowl.. it’s too heavy.. So you can’t indulge on loads of it unless you’re a glutton.. 🙂 A version with fresh fruits is also available. It usually chilled before being served.. So you can imagine how heavenly & silky smooth this is.. 🙂
In the state of Gujarat this is eaten as an accompaniment with the Indian bread called Puri/Poori’s. Yes, Gujarat is another state obsessed with sweets & closely competes with Bengal.. 🙂 Both these states have a variety of sweets to offer. Now you know which states not to miss if you have a sweet tooth & you happen to visit India.. 🙂
Ingredients: (Serves 6 – 8) Preparation Time: 20 mins (Excludes time to strain the yogurt & chill the Shrikhand)
Greek yogurt/full fat thick-set yogurt – 2 tubs of a litre each
Sugar – 1 cup or more, based on your taste
Elaichi/Caedmon – 12-14 cloves, de-skinned, seeds coarsely powdered
Kesar/Saffron – a pinch soaked in a tsp of warm milk (love the aroma of saffron in milk & of course the colour is so beautiful) + a pinch to serve (optional)
Powdered almonds/chopped pistachios – 1-2 tbsp (optional, sprinkled just before you serve) (I ran out of powdered almonds so used whole almonds)
Fold the large piece of muslin cloth into 2, so that is a wee bit thick. Now place the cloth in a large bowl. Make sure there is enough cloth & it comes out of the bowl. Empty one tub of a litre of greek yogurt into the cloth. Do the same with the next one. The excess water will start to trickle out once you lift the cloth with all the loose ends held tightly in your fist. Make sure you have the bowl at the bottom when you do this, to avoid any mess from the dripping water.
Tightly tie the yogurt in the muslin cloth & let this contraption hang as shown.
Make sure you have a bowl to collect all the dripping water. Leave this overnight to get strained completely.
Note: The amount of yogurt left behind after straining solely depends on the thickness of the yogurt used. Hence your servings depends on the amount left behind. Use a good quality yogurt to end up with more servings.
Next day, add the 1 tsp of warm milk to a pinch of Saffron & keep aside. Take the muslin cloth contraption down, open up the cloth as shown & transfer the contents into a clean dry bowl. Add sugar tbsp by tbsp.
Mix well. Taste & stop adding sugar when you reach the desired level of sugar. Now use a sieve & strain the sweetened hung yogurt as shown. This removes any lumps present. The resulting product is so silky that you will love its texture..
Now coarsely powder the cardamom seeds. Add the saffron milk & the powdered cardamom to the strained sweetened yogurt mixture & mix well till well combined. The colour of the Shrikhand changes to a light yellow. If you have added more than a pinch then the colour may be a deep yellow.
Cover the bowl & chill it in the refrigerator.
Garnish with some powdered almonds/chopped pistachios & a few strands of saffron before serving.
This pic was clicked when I still had some daylight left & also it was before chilling the Srikhand.. 🙂
Serve chilled as mentioned earlier with or without the garnishing as a dessert or as an accompaniment with some hot fluffy puri/poori’s. Yummmy…!!
If you like this recipe, then you may also like – Gaajar Halwa/ Carrot Halwa, Madgane – one of the quintessential Konkani Payasam/sweet-dish…., Charmure Undo.. A guest post by Manjula.. etc.
- Kesar Peda -In Microwave ( Milk Fudge with Saffron ) (cookingwithsapana.wordpress.com)
- Kesar Kheer (teencookingblog.wordpress.com)
- Carrot Halwa (fastindianrecipe.wordpress.com)
It’s been a while since I had gotten to know Manjula who is a fellow Konkana blogger. She has a lovely blog called Lakshmi Canteen & she specializes in Konkani cuisine & has some amazing recipe’s. Since she lives in the US she has access to a wider variety of Indian vegetables & ingredients, so I could not help but ask if she was interested in writing out a guest post for me & the foodie spirit in her made her agree instantly even though she was in between moving houses.. So I asked her to take her time & send the post to me whenever she was ready.. !
Over to Manjula….
I was so happy when Anitha requested me to write a guest post in her awesome blog. This is my first ever guest post, so I decided to post a simple, healthy sweet – Charmure Undo (Puffed Rice Ladoo). I hope you all enjoy this recipe.
I thank Anitha for giving me this opportunity. I truly love her space. Now let’s get back to the recipe.
Puffed Rice- 4- 4 1/2 cups
Dark Jaggery / Antu Bella – 3/4 cup
Cardamom powder (freshly ground) – 1/2 tsp
Ghee (Clarified butter) – For greasing hands
Puffed Rice – It has to be very crispy. If you feel that it is not crispy then dry roast it in a pan for few minutes.
Jaggery – Jaggery used here has to be the one I have mentioned above. The regular jaggery doesn’t have the binding property.
Making these ladoos is very simple. It is a 3 step process – melt the jaggery, add puffed rice, and finally form the Ladoos.
The jaggery I used looked like this (This jaggery is very soft and is specially used to make ladoos, burfi, chikkis, it differs from the usual one used as a sweetener in coffee’s. This jaggery has good binding capabilities and has a distinct taste).
Take a big pot. Heat the jaggery on a medium flame along with 4-5 Tbsp of water. The jaggery begins to melt and starts to boil. It will look like deep colored caramel.
Continue heating till the end point. To know the end point, add 1-2 drops of melted jaggery in a small bowl containing water for every 2-3 minutes. The jaggery should form a firm drop. Once this consistency is reached, turn off the heat immediately. Add cardamom powder and mix well. Finally add puffed rice and mix until everything gets uniformly coated with the jaggery syrup.
Allow it to cool slightly (remember that the mixture hardens as it cools). Once you are able to handle the mixture, grease your palms with ghee. Then take small amount of mixture and form ladoos of desired size. Continue making ladoos, till you consume all the mixture.
Charmure Undo is ready!!
Thanks Manjula for this lovely recipe, perfect timing as Diwali is around the corner… 🙂 I always hesitate when it comes to posting sweet-dishes since I don’t have a sweet tooth. Been a while since I ate these, thanks for making me take a walk down memory lane with this post… I remember eating them when my grandmother used to make them. I had completely forgotten about these ladoos.. I remember my cousins used to have competitions on how quick you can eat these ladoos. These ladoos are so crispy & yummy you won’t stop at one… they are so light & you can indulge as it is made from jaggery & not sugar… 🙂
If you liked this recipe, you may also like – Madgane – one of the quintessential Konkani Payasam/sweet-dish…., Gaajar Halwa/ Carrot Halwa, Muhallabia.. a Lebanese sweet dish…. etc.
- Festival Recipes – Cous Cous Payasam, Easy Sundals, and Quick Ladoos (rozkakhana.com)
- Sweet Rice Pongal / Sakkarai Pongal (subbuskitchen.com)
- Sakkarai Pongal (umasvedantam2.wordpress.com)