Jun 11, 2009

* Shrikhand *

1 ltr full-cream milk
1/2 tbsp fresh yogurt
1/2 ltr skimmed milk
1/4 to 1/2 cup yogurt (as required)
1/2 cup condensed milk
1/2 cup light cream
Sugar to taste
1/2 tsp cardamon powder
5-6 strands saffron, dissolved in 1 tsp hot milk
Nut flakes and dry fruit or fresh fruit for garnish

Boil the full-cream milk and cool. Mix in the 1/2 tbsp yogurt and keep aside to set. (Do not let the yogurt turn too sour.)
When the yogurt is set, pour into a sieve lined with muslin cloth. After most of the whey has drained, wrap the cloth around the solid yogurt and put a heavy weight on top. Keep aside for 1-2 hours till the whey is fully drained.
Bring the skim-milk to a boil. Add about 1/4 to 1/2 cup yogurt, a spoonful at a time, stirring constantly, till the milk splits, into paneer and whey. Pour into a sieve lined with muslin cloth.
The paneer will be left in the cloth. Wrap the cloth around the paneer and keep under a heavy weight for about 1/2 hour.
Now, remove the drained curds, and the paneer, into a large mixing bowl. Blend together with a hand-blender till smooth.
Add the condensed milk, cream, sugar, cardamon powder and saffron milk. Blend well.
Spoon into individual bowls and garnish. Serve chilled.

Tip: The whey can be used for making dhoklas, or can be added to curries or gravies as they are being cooked.
It can also be added to roti dough for making soft rotis. (But do not add to paratha or puri dough.)

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