* 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.)

* Mango Pickle * (Basic)

2 kgs raw mangoes (green mangoes)
1 cup salt
1¼ cups red chilli powder
¼ cup turmeric powder
1 tbsp fenugreek seeds
1½ tbsp fennel seeds
1½ tbsp kalonji
1 kg mustard oil (approximate)

Dry roast the salt, chilli & turmeric powders lightly, on a very low flame. Remove.
Roast the fenugreek, fennel and kalonji lightly, on a low flame. Remove and powder.
Wash the mangoes and dry thoroughly. Remove the seeds and cut into cubes. Cut the cubes in such a way that each piece has some mango peel attached. (This prevents the cubes from getting softened in the pickle.)
Pack the cubes into a large dry glass or ceramic jar. Add the all the masala powders and salt. Mix well with a dry spoon.
Cover with a muslin cloth and keep in the hot sun for 3-4 days. Check for seasoning, and add more salt or chilli powder according to taste.
Heat the oil to just below the smoking point. Cool to room temperature.
Add half of the oil into the pickle. Mix well.
Fill sterilized pickle jars about 3/4ths full. Add sufficient oil so that the oil-level is about 2-3 inches above the pickle level.
Close the lid tightly and store in a cool, dark place. Allow the pickle to mature for about 2 weeks before using.