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Creamy coconut and rose shrikhand!!

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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

Creamy coconut and rose shrikhand!!

Cuisine:
  • 30 minutes
  • Serves 4
  • Medium

Directions

 

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. Here I have tried the most unusual and unique flavor  that has uplifted this dessert. The recipe is little different and in all this is a creamier…richer and newer version of shrikhand. Coconut is considered to be the most auspicious fruit that we offer to Lord Ganesha and Rose water is yet another divine flavor. It is one of the best and divine sweet dish 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 absolute 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 thousand 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.”

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Steps

1
Done

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 form the yogurt.
Remove it in a bowl and let it chill in the refrigerator.

2
Done

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 settle at the bottom. We need the thick cream that is on the top. Remove the cream and keep it aside in a bowl.

3
Done

Whip the cream and keep it aside. We want to make a creamier shrikhand so we use the whipped cream.

4
Done

Now remove the yogurt bowl from the refrigerator and add icing sugar and whisk it well till the sugar has dissolved properly.

5
Done

Add coconut cream..fresh grated coconut..rose water..condensed milk and whipped cream in the yogurt and mix well.
7)Chill the shrikhand before serving and garnish with dry rose petals.

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