Creamy, smooth and rich dessert ….usually prepared in Maharashtrian homes… with Hung Curds, Powdered sugar, Buchanania lanzan seeds , Saffron , is flavoured with Green Cardamom Powder , is garnished with slivered nuts and served chilled
Preparation Time: 10 minutes
Chilling Time in Refrigerator- 1 ½ hours
Serves: 04 .
Ingredients and Quantity:
Hung Curds- 1 ½ cup
Powdered Sugar, sifted- 1/4th cup
Green Cardamom Powder- 1 tsp. or more as desired.
Milk – 01 tbsp.
Buchanania lanzan seeds (Charoli seeds/ Chironji seeds), blanched- 02 tsp.
Saffron steeped in a little warm milk- a few strands
Saffron strands- 1/4th gm.
Almonds, blanched, peeled and slivered / Almond flakes-10 gm.
Pistachio nuts, blanched, peeled and slivered – 10 gm.
Rose petals (dried & edible): 01 tsp. (Optional)
In a food processor, add Hung curds , cardamom powder and sugar.
Blend it till smooth.
Add milk to adjust consistency.
Remove in a glass bowl add charoli seeds, saffron steeped in warm milk and mix well.
Chill the shrikhand in the refrigerator for 1 ½ hours.
Serve chilled garnished with slivered almonds, pistachio nuts and dried edible rose petals.
- Instead of a food processor, you may simply whisk the ingredients till well blended.
- You may add cold milk if required i.e. if the hung curds are too thick.
- You may grated nutmeg, if desired.