Manjit

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Zaikabharat brings you the authentic taste of India with mouthwatering, simple, and easy recipes. Cooking relieves stress for me, provides with an opportunity to be creative, boost my mood, and brings back wonderful memories of my mom's kitchen. I have been a culinary part-time instructor for several years in addition to my professional careers as a cancer research scientist, an educator, a healthcare administrator, and a community leader. I have done several cooking demos, TV shows, and I still continue to do so. I would like to share my cooking adventure through this blog and hope you enjoy these recipes.

Tuesday, December 11, 2012

Shrikhand with Mango Pulp


Ingredients:
2 cups yogurt made from whole milk
1 can condensed milk

1/2 cup mango pulp
2-4 green cardamoms, powdered

3-4 drops of rosewater
Pinch nutmeg
A few almonds or pistachios, blanched

 
Preparation:
Hang the yogurt for about 45 minutes in a fine muslin cloth until all the water drains away.
Remove yogurt from the cloth and transfer it into a clean bowl.
Add condensed milk, mango pulp, rosewater, nutmeg, and cardamom powder to thick yogurt.
Blend all the ingredients until you get a creamy paste.
Garnish with blanched nuts of your choice.
Chill and serve.














 

Shrikhand


Ingredients:
2 cups yogurt made from whole milk
1 can condensed milk

2 tablespoons sour cream
2-4 green cardamoms, powdered

3-4 drops of rosewater
Pinch nutmeg
A few almonds or pistachios, blanched


Preparation:
Hang the yogurt for about 45 minutes in a fine muslin cloth until all the water drains away.
Remove yogurt from the cloth and transfer it into a clean bowl.
Add condensed milk, sour cream, rosewater, nutmeg, and cardamom powder to thick yogurt.
Blend all the ingredients until you get a creamy paste.
Garnish with blanched nuts of your choice.
Chill and serve.