MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cardamom Shrikhand With Mango Saffron Compote
Categories: Indian
Yield: 4 Servings

MMMMM-------------------------SHRIKHAND------------------------------
1 1/2 c Whole milk plain dahi or
- substitute with
- plain yogurt
100 ml Heavy cream; cold
1/3 c Granulated sugar;
- or to taste
8 Green cardamom pods;
- up to 9 -OR-
1/2 ts Cardamom powder
1 pn Nutmeg powder

MMMMM-----------------------MANGO COMPOTE----------------------------
3 tb Water; luke warm
1/4 ts Saffron threads
1/2 tb Fresh lime juice
2 ts Sugar
1/2 ts Lime zest
2 Ripe mangoes;
- peeled, cored, diced

Preparation time: 8 hours
Cooking time: 10 minutes

Equipment needed:

Colander, muslin or cheese cloth, bowls.

Shrikhand:

Line a colander with muslin or cheese cloth large enough that you can
tie up its ends. Place the colander over a large bowl. Ensure that
there is gap between the colander bottom & the bowl bottom to collect
the draining liquid. Pour the dahi into the colander, wrap up and tie
up all the ends of the muslin/cheesecloth. Let the dahi drain for at
least 6 hours or preferably overnight inside the refrigerator.

Note:

Dont leave dahi while it drains outside, else it will turn sour.
Discard the whey once drained. Reserve the muslin or cheesecloth. If
in hurry, you can use Greek yogurt to make shrikhand too. Skip this
step if doing so.

Transfer the strained, thick, cold dahi into a bowl. Add cream to it
and start whisking using a hand beater. Slowly add the sugar and beat
until you get slightly stiff peaks. Again tie the dahi & cream mix in
the muslin or cheesecloth & let drain in the colander arrangement (as
explained above) for another 2 hours inside the refrigerator.

Break open the cardamom pods & grind the seeds using a mortar &
pestle. Always buy whole cardamom pods. This way of making your own
powder saves a lot of money.

After 2 hours, transfer the drained dahi mix to a bowl. Add cardamom &
nutmeg powder and stir gently with a wooden spoon. Let chill for at
least 3 to 4 hours or until ready to serve.

Scoop the chilled shrikhand into serving bowls & top with mango
compote (recipe below). Keeps well in refrigerator for 2 to 3 days.

Mango Compote:

In a medium bowl, dissolve the saffron in lukewarm water until it
dissolves. About a minute or so. Stir in the lime juice, sugar, and
mix until sugar dissolves. Add in diced mangoes. Cover and chill up
to 1 day.

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/shrikhand.txt>

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