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Dry fruits and Kesar Srikhand

Srikhand is a traditional Indian dessert recipe . Its a perfect amalgamation of yogurt and sugar , lightly flavored with nutmeg and topped with kesar and dry fruits. Srikhand can be served with hot poori or as a stand alone dessert. It’s a treat , not to be missed!

At this time of the year , when everyone is going gaga about the soaring temperatures and the heat , we tend to crave these cold modern desserts like icecream , smoothies, jellies and so on . The age old Indian desserts don’t even come to our mind.

But today ,suddenly ,the thought of a chilled bowl of classic srikhand cropped up in my mind. Its a recipe that we prepare only for some special festivals. I don’t know if it was a craving or my mind, trying to get a solution for the amount of yogurt piling-up in my fridge. I had to give this awesome dessert a shot.

The first part of the recipe involves getting a yogurt and sugar mixture of a smooth consistency. Then you can top it up with any type of dry fruits that you like . I ‘ve used almonds , cashews and raisins.

Now, let me tell you, my family would go that extra mile, to source the best quality dry fruits possible . So if its cashews , we get it from Goa . If its walnuts , we get it from Delhi . You got it , right? . But trust me it ain’t easy.

I was on a lookout for some online store that could deliver good quality products. One of my friend mentioned about the Place of Origin . I did a little research and was impressed by what they had to say ,

“We all love great food. But getting great food requires great effort. Remote places. Cities we don’t frequently travel to. Inadequate baggage allowance. Standing in queues. Strict timings. Chaotic traffic. Impossible parking. Stockouts. Our objective? To get you easier access to these legendary foods.

They totally nailed it ! Place of Origin makes it really easy to source good quality ingredients , sitting at home. I am definitely going to give it a try .

The next ingredient is Kesar , which is always available in every Indian kitchen . I have no idea where we got it from, seriously. It’s stored in a small box ,very carefully and used mostly in sweet preparations.

And finally the nutmeg, which was sourced again from Goa ( courtesy hubby dearest).

Now , Coming back to Srikhand , I just wanted to have a bowl of rich, creamy, chilled srikhand . So without wasting much time, I got to work. The process is simple, but a lot of passive time is involved.

Here’s the recipe ! enjoy !

Print Recipe
Dry fruits and Kesar Srikhand
Course sweets
Cuisine indian
Prep Time 10 minutes
Passive Time 1200 minutes
Servings
Ingredients
  • 5 milk l ( to prepare yogurt )
  • 2 tbsps yogurt culture( from a previous batch)
  • 1.25 kg Sugar
  • xbd nutmeg , medium sized, powdered
  • Pinch kesar of
  • 1 tbsp milk
  • Pinch salt of
  • xbd cup dry fruits ( of your choice), cut into peices
Course sweets
Cuisine indian
Prep Time 10 minutes
Passive Time 1200 minutes
Servings
Ingredients
  • 5 milk l ( to prepare yogurt )
  • 2 tbsps yogurt culture( from a previous batch)
  • 1.25 kg Sugar
  • xbd nutmeg , medium sized, powdered
  • Pinch kesar of
  • 1 tbsp milk
  • Pinch salt of
  • xbd cup dry fruits ( of your choice), cut into peices
Instructions
  1. Warm the milk just a little . Add culture and mix . keep it aside for 8-10 hours. The yogurt will be ready.
  2. Take freshly prepared yogurt and tie it in a muslin cloth overnight ( around 10 hours) . Let the excess water drain away.
  3. Next morning mix the thick yogurt with sugar .
  4. Now blend it to a smooth , creamy consistency in a blender . Or you can even strain it through a fine sieve ( use a plastic one) .It is more of hard work , but totally worth the effort. Keep aside.
  5. Soak kesar in milk at room temperature and keep aside for a few minutes.
  6. Add nutmeg powder, dry fruits and kesar-milk and mix thoroughly with a spatula.
  7. Remove the srikhand in a bowl . Cover and chill in the fridge.
  8. Serve chilled garnished with dry fruits!
Recipe Notes

TIPS

  • 5 liters of milk gives around 2 to 2.5 kg chakka ( yogurt left after draining excess water). You can adjust the amount of sugar according to taste.
  • Use fresh yogurt and not the sour one.
  • Use full cream milk/yogurt , for a creamy srikhand.
  • Store in the refrigerator in an airtight container. It can stay for almost 15 days.

This is a sponsored post by Place of Origin . But the views are totally mine!

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