Monday, May 2, 2011

Mango Srikhand

Continuing the sweet trend, here is the recipe for Mango Srikhand. I have always liked srikhand, but had never made it until last week. Recently, I had homemade mango srikhand at a friend's place and was really impressed with its taste and texture. I liked the recipe even more, it was super simple.  
When I told my mother about this, she said she used to make it this way, years ago. Anyway, here is the recipe. 
2 cups - Plain yogurt (preferably slightly sour)
¼ cup (+ more to taste) - Sugar
1 cup (+ more to get right taste and texture) - Mango pulp

Note - These proportions are approximate. Please adjust according to your taste.  
Place yogurt in a clean kitchen towel/hand kerchief, tie and hang it up so that the whey drips out completely (hanging it overnight works perfectly). Once all the liquid has drained, remove the solids from the towel into a bowl. Add sugar and whisk till it becomes smooth. To this, add the mango pulp. I used store bought, sweetened pulp, you can of course use fresh pulp. If you are using sweetened pulp, taste before adding more sugar. Mix well till it has a thick creamy consistency. 
Be careful while adding the pulp, as adding too much will make the srikhand watery. I added the pulp spoon by spoon while mixing between each addition to make sure the consistency was maintained. Once it reaches the desired taste, refrigerate and serve cold.
Mango Srikhand
In Maharashtra (an Indian state), people eat srikhand with pooris (recipe given below), for breakfast. I personally do not like the combination, but feel free to try it. Also, you can try substituting the mango pulp with different flavours like cardamom, saffron, pistachio etc.

 Poori (deep fried Indian bread)

Wheat flour
Oil a tsp for kneading + more for deep frying
Salt – a pinch
In a large mixing bowl, mix wheat flour, salt, oil and water to make a thick ball of dough (if the dough feels sticky, add more flour). Make small lemon sized balls of dough and roll out into discs with a rolling pin. Deep fry in hot oil. These puffed up wheat breads are called pooris. Enjoy!!!
Kesar (Saffron) Srikhand

1 comment:

  1. Before I was initiated into the yummy world of Srikhand, I happened to attend a Maharashtrian wedding in Pune. The main course was Srikhand with Poories to go with it. I could not even imagine such a combination at that time. Even now I prefer to treat these as separate entities; pootries to be eaten with its own masala and srikhand as a dessert.