Indian Egg less Sweets Special
Instant Kesar Shrikhand
Hung Curd- most of the Whey from the Curd drained out
Castor Sugar- 1 Tbsp.
In a Sauce Pan, Heat some Milk & Add Saffron
Turn the Milk to Low Flame as soon as Boil starts
In a Mixing Bowl, Add Hung Curd, Sugar & Mix Well
Add Saffron infused Milk & Gently Fold it in the Curd till Creamy
Add the Nuts & Fold them well till the Mixture turns Fluffy
Pour the Shrikhand in to a Ceramic Ramekin Mould, Garnish with Almonds & Pistachios
Few Techniques used in here are that of:
Making Hung Curd
Maturation of Flavours
Using Vegetables for Desserts
Concentration of Flavours
Some of the other uses of our Creamy Fresh Hung Curd are that they make fantastic Base for Dips, Cheesecakes!
The Hung Curd Cheesecake ends up with a Hint of Sourness, Fluffy Texture & no Calories of Cheese!
Keep the Saffron in Airtight Container & in the Fridge as it may lose its Aroma if exposed to Sunlight, Heat or Air
Feel free to share your views & do let us know how this one turned out :)