Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Looking for a recipe to make Shrikhand quickly...?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for a recipe to make Shrikhand quickly...?),it will help you,my kids.
Is there a way to make Shrikhand without the time consuming process of draining Yogurt overnight? Any one has tried cream cheese or sour cream or any other way? Thanks.
Answer:
The easiest way: buy it directly from an Indian grocery store or restaurant!
Otherwise use Greek yogurt (it has almost no liquid), works perfectly!
you can try half yogurt, half marscapone cheese instead. not sure about sour cream.
Add the sour cream to Yogurt and hang in a sieve for a while.I have done this.
Add some sugar, Beat it up.
Shrikhand
1/2 kg curds
300 g sugar
1/2 teaspoon cardamom powder
saffron (a few strands)
1/4 tablespoon pistachios, crushed
1/4 tablespoon almonds, crushed
Tie curd in a clean muslin cloth overnight (6-7 hours).
Take a bowl, put the curd , add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved.
Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half of the nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.
Making time: 20 minutes (excluding tying and keeping time) Makes: 6-7 servings
Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.
OR
Shrikhand
Ingredients:
1 kg Thick curds
1 tbsp Warm milk
2 tsp Elaichi
3/4 Cup powder sugar
Few saffron strands
Silvers of almonds and pistachios
Cooking Instructions:
Put the curds in a muslin cloth and hang in a cool place for 2-3 hours.
Dissolve the saffron in warm milk.
Mix the saffron mixture, curds, sugar and elaichi in a bowl.
Churn the mixture using a hand blender.
Garnish with slivers of almonds and pistachios.
Shrikhand is ready to serve.
put a cloth in a sieve, put in the yogurt, cover the yogurt with the edges of the cloth, and put a small plate and a weight on it so the water will come out more quickly. It will still take a few hours, though. I doubt cream cheese would have the same effect, yogurt is more acidic. You might be able to buy yogurt cheese at the store, or greek style yogurt, which is less watery.
No straining here!
1 (18 ounce) container plain yogurt
1/2 cup granulated sugar
1 tsp rose water (optional)
1/2 tsp ground cardamom
Dash of ground nutmeg
Few threads of saffron
4 teaspoons finely chopped green pistachios
Mix all ingredients, except pistachios.
Cover and refrigerate at least 2 hours.
Stir; spoon into dessert dishes.
Sprinkle shrikhand with pistachios.
Shrikhand
Ingredients
-1 kg. thick curd
-3/4 cup powdered sugar
-a few strands saffron
-1 tablespoon warm milk
-2 teaspoons cardamom powder (elaichi)
For the garnish
slivers of pistachios and almonds
Method
Hang the curds in a muslin cloth in a cool place for approximately
3 hours until all the liquid (whey) has drained off.Rub the 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. Serve cold garnished with
slivers of pistachios and almonds.
you can not make this dish without draining the curds, but in india, ready chakka, with malai is available in sweet shops, you have to just add sugar to it, and stir.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Looking for a recipe to make Shrikhand quickly...?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for a recipe to make Shrikhand quickly...?),it will help you,my kids.
Is there a way to make Shrikhand without the time consuming process of draining Yogurt overnight? Any one has tried cream cheese or sour cream or any other way? Thanks.
Answer:
The easiest way: buy it directly from an Indian grocery store or restaurant!
Otherwise use Greek yogurt (it has almost no liquid), works perfectly!
you can try half yogurt, half marscapone cheese instead. not sure about sour cream.
Add the sour cream to Yogurt and hang in a sieve for a while.I have done this.
Add some sugar, Beat it up.
Shrikhand
1/2 kg curds
300 g sugar
1/2 teaspoon cardamom powder
saffron (a few strands)
1/4 tablespoon pistachios, crushed
1/4 tablespoon almonds, crushed
Tie curd in a clean muslin cloth overnight (6-7 hours).
Take a bowl, put the curd , add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved.
Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half of the nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.
Making time: 20 minutes (excluding tying and keeping time) Makes: 6-7 servings
Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.
OR
Shrikhand
Ingredients:
1 kg Thick curds
1 tbsp Warm milk
2 tsp Elaichi
3/4 Cup powder sugar
Few saffron strands
Silvers of almonds and pistachios
Cooking Instructions:
Put the curds in a muslin cloth and hang in a cool place for 2-3 hours.
Dissolve the saffron in warm milk.
Mix the saffron mixture, curds, sugar and elaichi in a bowl.
Churn the mixture using a hand blender.
Garnish with slivers of almonds and pistachios.
Shrikhand is ready to serve.
put a cloth in a sieve, put in the yogurt, cover the yogurt with the edges of the cloth, and put a small plate and a weight on it so the water will come out more quickly. It will still take a few hours, though. I doubt cream cheese would have the same effect, yogurt is more acidic. You might be able to buy yogurt cheese at the store, or greek style yogurt, which is less watery.
No straining here!
1 (18 ounce) container plain yogurt
1/2 cup granulated sugar
1 tsp rose water (optional)
1/2 tsp ground cardamom
Dash of ground nutmeg
Few threads of saffron
4 teaspoons finely chopped green pistachios
Mix all ingredients, except pistachios.
Cover and refrigerate at least 2 hours.
Stir; spoon into dessert dishes.
Sprinkle shrikhand with pistachios.
Shrikhand
Ingredients
-1 kg. thick curd
-3/4 cup powdered sugar
-a few strands saffron
-1 tablespoon warm milk
-2 teaspoons cardamom powder (elaichi)
For the garnish
slivers of pistachios and almonds
Method
Hang the curds in a muslin cloth in a cool place for approximately
3 hours until all the liquid (whey) has drained off.Rub the 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. Serve cold garnished with
slivers of pistachios and almonds.
you can not make this dish without draining the curds, but in india, ready chakka, with malai is available in sweet shops, you have to just add sugar to it, and stir.
correctness,It's Non-profit and only for informational purposes.
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