Shrikhand

Recipe from Sunanda Chithi inspired by her mother (G2 Version)

Ingredients:

• Fresh curds – strained to remove water

• Powdered sugar – to taste

Optional Add-Ins:

• Powdered cardamom

• Saffron powder

• Soft fruit like banana

• Mashed mango (in season)

• Sliced, skinned almonds

• Raisins

Method:

1. Strain the Curds: Tie fresh curds in a thin cloth and hang or squeeze to drain all the water.          

2. Add Sugar: Mix in powdered sugar thoroughly. Taste and adjust sweetness.

3. Optional Flavorings:

   • Add cardamom powder and saffron for aroma and color.

   • Mix in mashed banana or mango for a fruity twist.

   • Garnish with sliced almonds and raisins.

Serving Suggestion: Serve chilled in a small bowl. Perfect with puris or as a standalone dessert!

Tip: Always squeeze out as much water as possible from the curds to get a rich, creamy texture.

Courtesy : Prepared by Radha Rajasekar (G4) during Navarathri

Shrichiakand with Chia and Saffron

Recipe from Radha Rajasekar (G4 Version)

Ingredients:

• 250g Greek Yogurt (1 cup)

• 1 tbsp Chia seeds

• 4 tbsp Water

• 1 tbsp Honey

• Few strands of Kesar / Saffron (soaked in warm water)

• 1 tbsp Pista (soaked in water)

Method:

1. Whisk the Yogurt:

   • Place the yogurt in a mixing bowl.

   • Whisk it well until smooth and creamy.

2. Prepare Chia Seeds:

   • Mix chia seeds with water in a small bowl.

   • Let it sit for 15 minutes to swell and form a gel-like consistency.

3. Combine Ingredients:

   • Add the whisked yogurt, soaked chia seeds, honey, saffron (with its water), and soaked pista into a bowl.

   • Mix thoroughly until everything is well incorporated.

4. Chill and Serve:

   • Transfer the mixture into small serving containers.

   • Chill in the refrigerator for a refreshing dessert.

   • Garnish with extra saffron strands or pista, if desired.

Serving Suggestion: Enjoy chilled as a creamy, flavorful, and refreshing dessert!

                                   

                                 Courtesy : Prepared By Deepa Nadhan(G3) for R.E.Sitaraman birthday week