Shrikhand ... Elaichi Shrikhand

Shrikhand - A popular Maharashtrian / Gujarati sweet

Serves: 2 - 3

You will need

Fresh curd - 125 g ( hung and drained of liquid ) homemade or Nestle Dahi or any other good brand
Sugar – 75 g ( powdered )
Elaichi (Cardamom ) powder - 2 pinches

Method

Boil 500 ml ( half litre ) milk. Once the milk starts boiling reduce the heat and allow it to simmer for 10 - 15 minutes, so as to allow water content in the milk to reduce ( I recommend full cream milk ). Switch off heat.

Allow the milk to cool down to luke warm temperature and then make curd ( overnight or 6 - 8 hours ).

Once the curd is set pour the curd on to a clean muslin cloth and hang and drain the water from the curd for 2 - 3 hours ( see the photo below ).

Once the water drains off remove the contents from the muslin cloth ( approximately 125 g thick curd ).

In a blender, make a smooth paste of thick curd along with powdered sugar.

Pour this shrikhand mixture into separate serving bowls and sprinkle cardamom powder on top and leave in the refrigerator for 3 - 4 hours, so that the mix thickens. Serve when required.