Recipe by Marina Lasrado
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| mango shrikand |
Ingredients:
1 cup hung curd made from 1 litre full fat milk (home made or store bought) - see notes
3-4 tbsp sugar for plain shrikand (adjust according to the sourness of curd)
5-6 cardamom, powdered (remove the cover & crush)
5-10 cashew nuts (chopped)
5-10 almonds (de-skinned & chopped)
1 sweet fleshy mango (cut in to small pieces) - For mango shrikand
Steps:
Plain shrikand
In a big bowl, add the hung curd (texture should be close to ice cream)
Add sugar and mix it well.
Check the sweetness. If required, add more sugar.
Add cardamom powder and give a good mix.
Add the chopped nuts and mix well.
Chill before serving.
ENJOY!
Mango Shrikand:
In a big bowl, add the hung curd (texture should be close to ice cream)
Add the mango pieces.
Add 1 - 2 tbsp sugar and mix it well.
Check the sweetness. If required, add more sugar.
Add the chopped nuts and mix well.
Chill before serving.
Tastes best with hot puris.
ENJOY!
Notes:
To make home made curd, boil 1 litre of fresh full fat milk and cool it.
Add 2 tbsp curd to the milk and keep it covered on the kitchen top overnight.
To make hung curd, take a thin muslin cloth, add the curd and leave it to drain for 3-4 hours at least till you see no more drops of water.