Creamy Coconut and Rose Shrikhand is an unusual and unique flavor that has uplifted this dessert to another level. The recipe is a little different and is a creamier, richer, and newer version of shrikhand.
Shrikhand is a very popular sweet dish prepared with hung curd and sugar. It can be served as a side dish with puri or it can also be a stand-alone dessert. The flavors are then added and enhanced to elevate it to another level. You can add saffron..cardamom powder..mango…mixed fruits and the list goes on. Coconut is considered to be the most auspicious fruit that we offer to Lord Ganesha and Rosewater is yet another divine flavor. Moreover, is one of the best and divine sweet dishes to offer God and very easy to prepare.
Festivals are the best time to express our gratitude towards God by religiously following the norms and offering them something that we prepare with love. This creamy coconut and rose shrikhand is an offering to my God…The flavors are absolutely divine and the taste absolute toothsome!!
“A thankful heart hath a continuous feast.”
By- .J.Cameron
Giving thanks to god before you eat is a tradition that has been followed by thousands of years…dating back to the ancient Egyptians. With the fast pace of life in this century …taking time to give thanks for a meal has more often than not been left behind. But using the simple act of eating and drinking as an opportunity to be grateful will increase the magic in your life exponentially!
We need food to live…to think…and to feel good and so there is a great deal to be grateful for about food. The whole point here is that I want to thank god for everything that he has given me and want him to continue his magic throughout my life . I want him to weave its golden glorious thread through everything that I love and is dear to me and help and guide me to achieve that I have been dreaming of.
“It’s only with gratitude that life becomes rich.”
Recipe of Creamy Coconut and Rose Shrikhand
Ingredients:
500 gms hung yogurt
3/4th cup icing sugar
1/2 cup coconut cream
2 tsp fresh grated coconut
1 tbsp whipped cream
1 tbsp condensed milk
2 tsp rose water
handful dry rose petals
Method:
1. Put the yogurt in a muslin cloth.
2. Tie it properly and hang it for 3-4 hours so that the excess water is drained out from the yogurt.
3. Remove it in a bowl and let it chill in the refrigerator.
4. For the coconut cream keep the coconut milk (tetra pack) in the refrigerator overnight.
5. Remove the pack in the morning and without shaking the pack open it. You will see the coconut cream at the top and watery liquid will be settled at the bottom.
6. We need the thick cream that is on the top. Remove the cream and keep it aside in a bowl.
7. Whip the cream and keep it aside and since we want to make a creamier shrikhand so we use the whipped cream.
8. Now remove the yogurt bowl from the refrigerator and add icing sugar and whisk it well till the sugar has dissolved properly.
9. Add coconut cream, freshly grated coconut, rose water, condensed milk, and whipped cream in the yogurt and mix well.
10. Chill the shrikhand before serving and garnish with dry rose petals.
Recipe of Creamy Coconut and Rose Shrikhand
Ingredients
- 500 gms hung yogurt
- ¾ th cup icing sugar
- ½ cup coconut cream
- 2 tsp fresh grated coconut
- 1 tbsp whipped cream
- 1 tbsp condensed milk
- 2 tsp rose water
- handful dry rose petals
Instructions
- Put the yogurt in a muslin cloth.
- Tie it properly and hang it for 3-4 hours so that the excess water is drained out from the yogurt.
- Remove it in a bowl and let it chill in the refrigerator.
- For the coconut cream keep the coconut milk (tetra pack) in the refrigerator overnight.
- Remove the pack in the morning and without shaking the pack open it. You will see the coconut cream at the top and watery liquid will be settled at the bottom.
- We need the thick cream that is on the top. Remove the cream and keep it aside in a bowl.
- Whip the cream and keep it aside and since we want to make a creamier shrikhand so we use the whipped cream.
- Now remove the yogurt bowl from the refrigerator and add icing sugar and whisk it well till the sugar has dissolved properly.
- Add coconut cream, freshly grated coconut, rose water, condensed milk, and whipped cream in the yogurt and mix well.
- Chill the shrikhand before serving and garnish with dry rose petals.
