Shrikhand is a dessert made from strained curd/yoghurt which is sweetened with powdered sugar, some cardamom and saffron along with other flavourings of choice. It is a pretty easy dessert to make, and the only tough part is to strain the curd removing all the whey to get thick, almost solid hung curd which is called Chakka. I usually set full cream milk to make curd at home, but if not you can use store bought thick curd to make the same.
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If you have ever been a part of a wedding in North India, I am pretty sure you know, and you love Moong Daal Halwa. It is a popular Rajasthani dessert/sweetmeat made by roasting soaked and ground moong ( split and skinless green gram ) in ghee until golden and sweetening it with sugar, cooking it until it is of a thick, luscious consistency. Naturally, its high calorific value makes it a little too heavy to be consumed in warm weather, but it is the perfect treat for cold, windy nights when all you crave is something that warms you up right from the inside.
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