Blogging Marathon #121 Week 3, Day 2
Theme : A to Z, something sweet
My plan for today was to make quick and easy sesame seeds ladoo (ellu urundai), but I changed it in favor of something even more quicker and faster. Yes, there is a chilling period in the fridge before shrikhand can be served, but it took me less than 5 minutes to prepare this. I had readymade Greek yogurt, so making this was a breeze. Else, I use my Indian coffee filter to strain the yogurt overnight in the fridge. It is time consuming process since you have to wait overnight to get real thick yogurt, but since there is no active time involved, I find it a real easy process. You just need to plan a little ahead in that case.
I don’t usually stock upon Greek yogurt. But I was buying readymade flavored yogurt for my son as a snack until recently. My son loves yogurt and keeps eating through out the day. So it feels like a good idea to buy Greek yogurt and make our own shrikhand or flavor it with jam for a quick snack. That way I can kind of control the amount of sugar that goes in. Let’s see how long this trial of mine fares!
I made three servings of 1/4 cup each and added a little more than 1 tablespoon sugar per person. If that is on the lower side for you, feel free to add more.
Anyway, I love shrikhand and it feels like a luxurious treat. Do check out the recipe below.
- 3/4 cup Greek yogurt
- 1/4 cup sugar, or per taste
- A small pinch of saffron
- 1 teaspoon warm milk
- 1/8 teaspoon elaichi/ground cardamom
- finely chopped dry fruit to garnish, optional
- Add milk to the saffron strands. Set aside for at least a few minutes.
- In a bowl, mix yogurt with sugar. Taste test and add more according to your preference. Now add the saffron along with the milk, ground cardamom and mix well.
- Refrigerate at least for an hour and serve with a garnish of chopped nuts if preferred.