There are many different types and brands of ready-made shrikhands available in Mumbai. There is Amul, VarNa, Mahanand, Chitale bandhu, Parsi Dairy and Aarey. Aarey used to be my favorite because it was the only shrikhand on earth I had seen with a pinkish hue. Of course, I never bothered to decipher the recipe then, but I thought of making it today using Dabur Rose Syrup. & as I guessed it, Gudiya just loved that pink shrikhand!!:-D
Shrikhand is made with drained yogurt cheese called "Chakka" in Marathi. You can use a clean muslin cloth, add plain yogurt, tie overnight so all the liquid is drained off. This yogurt cheese/chakka is now ready for making shrikhand. Instead of muslin cloth, you can use 4-5 heavy duty coffee filters lined up on a colander to drain the liquid off the yogurt. You could also use a ready-made Greek yogurt which is nothing but yogurt cheese. If you are in Mumbai, ready-made chakka is readily available. If you are in US, you could use sour cream. My best friend, Rakhee shared this trick of sour cream with me in my early days in US. It was quick & simple.
Rose Shrikhand
Ingredients
1 cup (8 oz) sour cream (light or reduced fat)
1/4 - 1/2 cup sugar (per taste)
1 tsp Dabur Rose Syrup
1 - 2 cardamoms, peeled & crushed
Garnish
2-3 raw, unsalted pistachio slivers
1 charoli
Method
1. Mix all the ingredients
2. Garnish with pistachio and charoli.
Note
1. Instead of sour cream in the above recipe, you can use Greek yogurt as I used here or make from scratch using plain yogurt as I did here.
2. Dabur rose syrup has sugar in it. Adjust sugar accordingly.
This post is my contribution to Priya's celebration of the color - Pink.
FIC event is started by Sunshinemom of The TongueTicklers.
9 comments:
Ok, drooling early morning at this recipe! Puri-Shrikhand, blisss! Have never tasted this rose Aarey one though. Chitale bandhu and Varna are our regulars! This time in Pune, I will make sure to have it! Your recipe looks so easy with the sour cream.
Hey Meera,
this looks yummmmm. I could absolutely lick the bowl clean:)
Cheers!
smitha
saffronapron.blogspot.com
Hi Meera,
I love srikhand. Your's look especially delicious. Any idea if we can have a low fat version? Usually low fat yogurt(either greek or plain) tastes a bit sourer than the normal. Hence my concern.
Check out my efforts in going low fat in the popular indian recipes in
http://fatfreeindiancooking.blogspot.com/
Maya:
I don't know if Aarey's used to be rose or not but it sure hand pinkish color. So I added my own way of making pink!!:-D Visiting Pune, huh? Wow!! Eat all the goodies!!
Smitha:
Thanks for your kind words.
JM:
Well, the sour cream that I used in this recipe was light or reduced fat. and I was happy with the result. With low fat Greek, I thought it resulted little watery as compared to the regular shrikhand. but tastewise, we found it ok.
I will surely check out your blog. sounds like great efforts!! Good going...
I have stopped dairy but still can drool over shrikhand! Yours looks so beautiful - romantic color:)
lovely colour,..looks so delicious,.:-)
This is a wonderful idea!! I will wait for summer to make this & add some fresh rose petals when we have the flowers!! A big big thanks to yoU!
Soma(www.ecurry.com)
Hi Meera, pls send ur rose shrikhand, as u have posted 1st March dear, any entries from March 1st are accepted...waiting for more rose entries:)
Wow, Meera, the Shrikhand looks fab! I use icing sugar to avoid watery texture. I hang the ready yogurt! U hv tried so many variations...wow..Rakhee n U rock wt Sour Cream idea! I hv to use this DRS variation! Never liked store bought shrikhands-I used to find it battery-like ..only mom-made were finger licking yums for me! :D Shall try this variation for sure! Thanks for sharing!
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