Shrikhand is an acquired taste. I remember eating it for the first time in Baroda. I was unsure about it. I am still unsure about it. I think it is okay in small teaspoonful doses but not in larger quantities.
Today I made Greek yogurt. After making yogurt parfait, I had some leftover yogurt and on the spur of the moment decided to make shrikhand. Basically, you need to beat powdered sugar and cardamom into the curd till it is smooth as silk. You can add nuts- I added almonds- as well as saffron-which I did in miniscule amount, so that it still retains the white colour of the yogurt.
Today I made Greek yogurt. After making yogurt parfait, I had some leftover yogurt and on the spur of the moment decided to make shrikhand. Basically, you need to beat powdered sugar and cardamom into the curd till it is smooth as silk. You can add nuts- I added almonds- as well as saffron-which I did in miniscule amount, so that it still retains the white colour of the yogurt.
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