Srikhand is an extremely popular dessert in central part of India, and I have several memories of hanging out with friends and eating Srikhand especially in the night markets in a city called Indore. The dish originally comes from western state in India - Gujarat. Made with yoghurt ~ it's an extremely simple sweet to make and yes it has sugar, but is much healthier than several other sweets. You might want to try making it...here's how.
- Full cream yoghurt ( Indian or Greek Yoghurt) - 1 kg
- Sugar powder - appx 10-12 tbspns ( A bit more if yoghurt is slightly sour)
- Amonds and Pistachios - appx 1 tbsp. (coarsely grounded)
- Saffron (kesar) - strands 7-8 ( I haven't used it here )
- Cardamom powder - 1/2 tsp
- Put the yoghurt in a muslin cloth, wrap it tight and squeeze it slighly.
- Hang it and let all the water strain out.
- Keep it hung overnight or for atleast 7-8 hrs so that all the water is strained and you are left with creamy yoghurt.
- Then put the hung curd in a bowl add powdered sugar and whisk it with hand blender / mixer till it gets creamy.
- Add kesar, almonds, pistachios and cardamom powder and mix well. ( Feel free to use any other nuts if you like).
- Sprinkle saffron strands and garnish with sliced almonds & pistachios.
- Serve chilled.
If you like you can add mango pulp, apple pulp, strawberries - pulped or chopped, to give it that fruity flavour. I just like it plain !!