Creamy, smooth and rich dessert with a burst of flavours from the home prepared Thandai Mix powder and Gulkand… Hung Curds, Buchanania lanzan seeds, laced with Saffron and silver leaf and garnished with nuts and dried & edible rose petals. Served chilled.
Preparation Time: 10 minutes
Chilling Time in Refrigerator- 02 hours
Serves: 04 .
Ingredients and Quantity:
Hung Curds- 1 ½ cup
Gulkand, preferably prepared at home- 02 tbsp.
Milk – 01 tbsp.
Buchanania lanzan seeds (Charoli seeds/ Chironji seeds), blanched- 02 tsp.
Saffron steeped in a little warm milk- a few strands
For the Thandai Mix Powder (Home-made). Blend into a powder:
Almonds- 04 nos.
Cashew nuts-04 nos.
Saffron- a few strands
Fennel seeds- 1/4th tbsp.
Poppy seeds- 1/4th tbsp.
Peppercorns, black-04 nos.
Cinnamon powder- a pinch
Green Cardamom Powder- ½ tsp.
Mixed Melon Seeds- 1/4th tbsp.
Edible and Dried Rose petals- 02 tsp.
For the applying:
Silver leaf (Chandi Ka Varq) – 1 small sheet
Saffron strands- 1/4th gm.
Almonds, roughly chopped-10 gm.
Pistachio nuts, roughly chopped – 10 gm.
Rose petals (dried & edible): 01 tsp.
In a food processor, add Hung curds and gulkand.
Blend it for 20 seconds.
Now add the thandai spice mix powder.
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 covered with a cling wrap in the refrigerator for 2 hours.
Serve chilled laced with saffron strands and chandi ka varq, garnished with nuts & 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 add grated nutmeg, cloves & pistachio nuts in the Thandai Mix Powder, if desired.