Gudi Padwa Special Recipe

Mango Shrikhand


Our humble dessert is a great match for the Phirangi Greek Yoghurt!! Nothing beats it when the King of Fruits(Mango) lends it flavor :-))


Pic sourced from  The veggie Indian  




It’s a thick flavored curd mostly eaten amongst Maharashtrians with puris but one may just serve it all by itself in an eathern container

Ingredients for cooking
  •   400 gms of unsweetened curd from any brand (I prefer Nestle A+ as its quite thick) tied in a muslin cloth and hung for 4-5 hours. After 4 hours its weight becomes around 127 gms as all water drains out of it
  •  75 gms powdered sugar
  • 90 gms mango puree
  • Generous pinch Elaichi powder. I used homemade elaichi powder
  • Few strands of Saffron soaked in lukewarm water for 10 minutes
  • Pistachio and Almonds for Garnish
Ingredients for garnish
  • Few strands of kesar soaked in lukewarm water for 10 minutes
  • Chopped pistachio with skin removed
  • Blanched and chopped almonds
Preparation time
  •   4 hours for hanging curd followed by 5 minutes of final mixing plus refrigeratio
Serves
  • 2 people

Method
  •  Take thick curd and hang it in a semi wet muslin cloth for 4-5 hours till all water in it is drained.This is imporatnt to give curd the thick texture
  •  Meanwhile remove  mango puree from deep freezer and thaw the amount as mentioned in the recipe
  • Now whisk the hung curd and powdered sugar first then add puree,soaked saffron, elaichi powder and whisk again till everything mixed well. The Shrikhand is ready.
  • Chill in fridge for 2 hours and eat with hot puris. The Chilling part is very important as it helps the flavors to blend well.Plus curd always tastes better when cold
  • You may add a few fresh mango pieces on shrikhand before serving to make it more delicious!!!
Here's an interesting link on Why do we celebrate Guidi padwa ?



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