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| Recipes |
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SHREEKHAND
(Sweetened Cheese Curd) |
| Ingredients |
Metric |
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4 bottles milk |
2 litres |
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|
curd |
1 tsp |
|
sugar |
2 cubs |
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cardamoms |
8 |
|
saffron |
a pinch |
|
charoli (chironji) |
1 tblsp |
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| Procedure |
| Yield : 6 People |
- Boil milk.
- When cool blend in the curd, and allow to set. (This
should take about 7 or 8 hours.)
- On a strainer or a bamboo basket, spread a thin cloth and
pour in the curd. Drain.
- Thick curd will form iN under two hours.
- Take a sieve that fits a bowl.
- Put in the curd with sugar added, and drain for a second
time, either with your hands or with a large spoon.
- Crush the cardamoms, and soak the saffron in a tea-spoon
of milk.
- Half the cardamoms and saffron should be added to the
blended sheekhand.
- Place in a serving bowl.
- Garnish with the remaining cardamom powder and chironji.
- Cover and refrigerate.
- Serve cold.
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