A friend's recipe, haven't tried it out yet.
Mountain Head Yoghurt: 32 Oz
Mango Pulp: 16 0z
Elaichi: 1 tsp
Sugar: 1 cup (or to taste)
Garnish: 1 tbsp sliced pistachios
Put the yoghurt in a thin cloth, tie the cloth tightly and hang it some place so that the water can drain out. Overnight the water should drain out completely. [tip: you can try and put some weight on the bundle as well]
Next day morning, before mixing all the ingredients, strain the mango pulp in a similar way to remove most of the liquid.
Then, grind the dry yoghurt, mango pulp, elaichi and sugar. Shrikhand is ready ! Top the shrikhand with some dry fruits.
Servings 6 to 8.
Subscribe to:
Post Comments (Atom)
1 comment:
Thanks! This did help me make a good shrikhand on the 3rd. This is also the first time I used information off of a a food blog.
Post a Comment