Unlock your secret sweet tooth with Shrikhand!
A writer never stops acquiring his writing skills but I reckon that sometimes the process could get confusing. Is it necessary to stick to the same formula of writing? Or would it help if you were audacious enough to impress your audience?
Do you speak your heart out while taking down the notes or do you end up portraying a persona which is distinct to you? I feel our brain is a muscle and we have to exercise it properly to get the best out of it. Sometimes you feel your mind is cluttered with so many thoughts. You have absolutely no idea which one to pick up and you feel the need to start jotting down on paper. And there are moments when you’re completely blank. I don’t feel anything wrong about it though. This is just a basic human tendency where we often get perplexed by too many thoughts.
Hence, what happens is there is always a teeny-tiny hope that asks us to process everything gradually to figure out a way. And that often makes us susceptible to being creative and experimental. Ultimately who doesn’t enjoy savouring every moment of their sweet indulgences? We all do. This sweetness reminds me of people who have sweet teeth. So it’s no wonder when we see their mouth water only by picturing their favourite dessert in their mind. Yikes and cool, dessert lovers always pass the taste test.
One chilled dessert I am going to talk about today is popular in my home state, Gujarat. This is what we call a seasonal desert and that’s the only disadvantage of it that you can’t get to eat it except during summer. It’s frequently served on festive occasions and celebrations but not as an after-dinner dish but mostly in the form of a snack. This creamy white superb sweet fascinating dish wins everyone’s heart with no extra endeavours but it seemingly requires a lot of effort to get prepared.
Let’s not make it so difficult for you. I know you’re supremely excited to know the name of this missile. So here, I am presenting you with an incredibly famous Gujarati summer dessert called Shrikhand.
Ingredients:
2 cups of strained yoghurt (Hung curd or Greek yoghurt)
2 to 3 cups of powdered sugar (depending on your preferred level of sweetness)
1 Tsp cardamom powder
A pinch of saffron strands
Chopped cashew, almonds and pistachios
The process to strain the water out of curd has to be done cautiously. Take a bowl and use a muslin cloth or cheesecloth to put the curd inside the container.
Wrap the muslin cloth from all sides and tie it with a thread or else squeeze it using your hands tightly. This will help you to discard the water from the curd.
In 5 to 6 hours the yoghurt will turn into a thick dough (you can squeeze it one more time if needed).
Afterwards, you have to add powdered sugar according to your taste and cardamom powder in a bowl. Start mixing it with a spoon. Add chopped nuts and saffron strands at this stage for garnishing. You have to keep your shrikhand in a refrigerator for half an hour.
Your shrikhand is ready to be served. You can’t resist this TASTY TREAT.
