Wednesday, March 18, 2015


Greek yogurt (or) Strained Yogurt - 1 cup (see notes)
Powdered Sugar-1/4cup
Few drops of food color (purely optional, see notes)

Gather all the ingredients. Powder the elaichi and keep it ready.
Take the curd and beat it with a hand whisk.
Whisk the yogurt just until creamy..Don't beat too much.
Add the powdered sugar/ icing sugar and mix it.
Add in the cardamom powder, food color and give a stir.
Transfer it to another bowl and refrigerate overnight or 5-6 hours.
Creamy n yummy shrikhand is ready.
Enjoy !
Adding food color is purely optional. You can add a few strands of saffron soaked in a tablespoon of warm milk. 
To strain the yogurt, pour the yogurt in a cheese cloth / cotton cloth, tie it as a bundle, keep it in a strainer placed on a bowl. keep this in fridge for around 8 hours. All the water would have been strained n you get nice n thick yogurt. This tastes way better than the greek yogurt. The Greek yogurt had some water content too, which I didn't know initially. 


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