Gudi Padwa Special Recipe
Our humble dessert is a great match for the Phirangi Greek Yoghurt!! Nothing beats it when the King of Fruits(Mango) lends it flavor :-))
|Pic sourced from The veggie Indian|
It’s a thick flavored curd mostly eaten amongst Maharashtrians with puris but one may just serve it all by itself in an eathern container
Ingredients for cooking
- 400 gms of unsweetened curd from any brand (I prefer Nestle A+ as its quite thick) tied in a muslin cloth and hung for 4-5 hours. After 4 hours its weight becomes around 127 gms as all water drains out of it
- 75 gms powdered sugar
- 90 gms mango puree
- Generous pinch Elaichi powder. I used homemade elaichi powder
- Few strands of Saffron soaked in lukewarm water for 10 minutes
- Pistachio and Almonds for Garnish
Ingredients for garnish
- Few strands of kesar soaked in lukewarm water for 10 minutes
- Chopped pistachio with skin removed
- Blanched and chopped almonds
- 4 hours for hanging curd followed by 5 minutes of final mixing plus refrigeratio
- 2 people
- Take thick curd and hang it in a semi wet muslin cloth for 4-5 hours till all water in it is drained.This is imporatnt to give curd the thick texture
- Meanwhile remove mango puree from deep freezer and thaw the amount as mentioned in the recipe
- Now whisk the hung curd and powdered sugar first then add puree,soaked saffron, elaichi powder and whisk again till everything mixed well. The Shrikhand is ready.
- Chill in fridge for 2 hours and eat with hot puris. The Chilling part is very important as it helps the flavors to blend well.Plus curd always tastes better when cold
- You may add a few fresh mango pieces on shrikhand before serving to make it more delicious!!!
Here’s an interesting link on Why do we celebrate Guidi padwa ?
Wishing you a Happy Gudi Padwa
Graceful written content on this blog is really useful for everyone same as I got to know. Difficult to locate relevant and useful informative blog as I found this one to get more knowledge but this is really a nice one.