Mango Shrikand

Shrikand is Indian version of flavored yogurt traditionally made with hung curd sugar or condensed milk. Lets check mango flavored shrikand.

Ingredients :

Chilled Hung curd : 100 gms
Sugar : 1.5 tbspn
   (or)
Condensed milk : 80 gms
Cardamom : 3 to 4
Cinnamon : 1/2 inch
Mango pure : 100 gms
Mango essence : 1/4 tspn
Pistachios : Few for garnish
Silver and red colored sugar balls : Few for garnish
Diced mango : Few for garnish

Method:

• Take chilled hung curd into a bowl.

• Add sugar, cardamom and cinnamon into a mixer jar and blend until they are powdered.

• Now add sugar, cardamom and cinnamon mixture into a sift and sieve it into hung curd bowl.
• Add mango puree, mango essence and mix well.

• Hung curd consistency should be creamier after incorporating all the ingredients as shown in the pic below.

• Transfer it into a serving bowl and garnish it with pistachios, silver and red sugar balls.
• Keep them in fridge for at least 3 hours and serve them chilled with diced mangoes.

Notes:

• To make shrikand, use a muslin cloth to strain 500 gms of curd.
• On a tray place a flat bottom bowl up side down.
• Now place muslin cloth over it.
• Place any heavy weight over muslin cloth. I used mortar and pastel
• This will quick the process of removing whey from curd.
• After removing entire whey from curd, quantity has reduced to 100 gms
• You can collect and restore whey for later use in any gravy, curry or soups.
• After 2 to 3 hours when whey is completely removed collect hung curd into a bowl and store it in refrigerator for 2 to 3 hours.
• If you want to use condensed milk instead of sugar, you can directly add condensed milk to hung curd and mix with and then add cardamom and cinnamon powder to hung curd.