As i told before here I can get the fresh cow milk and whenever is make curd, I can get very thick fresh curd. Before moving out from Malaysia I just wanted to share all the milk sweets/milk desserts in Prema’s Culinary. I have used just a half liter milk and made the curd. Almost i got 2.5 cups of thick curd. I used that thick curd made hung curd/yogurt. Since its already summer started so keep your body cool, try to have more water. Taking milk and curd is very good option to make yourself cool. You can also check the Paal Sarbath recipe, it is also good for summer.
Making Hung Curd is very easy and we need to follow few things in mind. We need thick yogurt to make Hung curd, if the curd is not thick we need use more curd to get the hung curd. To make shrikhand hung curd is necessary.
Let us see How to prepare Hung Curd/greek Yogurt at home:
1. Take thick curd/yogurt and drop it in a muslin cloth, over a bowl.
2.Bring together all the four edges and squeeze off the excess water slightly.
3.Make a knot tightly.
4.Hang it over 30 to 45 minutes or till it becomes dry.
5.Now open the knot and you can see the hung curd is ready to use.
Watch the Below Video To make Hung Curd/Hung Yogurt:
Let us see How to make Shrikhand Recipe / Kesar Elachi Shrikhand with step by step Procedures:
Check the above video to make hung curd. Make ready the hung curd and then proceed with the recipe. Now add a pinch saffron with the 2 tbsp of warm milk, let it bleed.
Add the bleed saffron milk with the hung curd. Add elaichi/cardamoms powder and nutmeg powder, mix well.
Tips and Variations:
Always use the thick curd to make hung curd.
You can make the hung curd in large quantity and refrigerate it. whenever you need take the required quantity.
For mango shrikhand, we need to add mango pulp and mixed fruits for fruit shrikhand.
If you don’t like nutmeg flavour, you can skip that also.Always serve cool.
Kesar Elaichi Shrikhand Recipe Video:
Shrikhand Recipe Below:
- 2 cups thick curd
- 2 tbsp sugar powder
- A generous pinch Cardamom powder
- A generous pinch nutmeg powder
- 2 tbsp warm milk
- A generous pinch Kesar/Saffron strands
- 5 Chopped pistachios for garnishing
- Method:
- Take thick curd/yogurt and drop in a muslin cloth,over a bowl.
- Brin together all the four edges and squeeze of the excess wa.
- ter lightly.
- Make a knot tightly.
- Hang it over 30 to 45 minutes or till it become dry.
- Now open the knot and you can see the hung curd is ready to use.
- Now add a pinch saffron with the warm
- milk and let it bleed.
- Add the bleed saffron milk with the hung curd.
- Add elachi/cardamoms powder and nutmeg
- powder, mix well.
- Add in the powdered sugar and blend well.
- Transfer it to a serving bowl, garnish it
- with nuts.
- Refrigerate for few hrs and serve cold.
You can make the hung curd in large quantity and refrigerate it. whenever you need take the required quantity.
For mango shrikhand, we need to add mango pulp and mixed fruits for fruit shrikhand.
If you don't like nutmeg flavour, you can skip that also.
Always serve cool.
Have a nice DAyy!!!
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