How to make Almond and Pistachio Shrikhand-SK Khazana -
Saffron flavoured shrikhand further enriched with plenty of almonds and pistachios
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Almonds (आलमंड/बादाम), Pistachios (पिस्ते )
Cuisine : Indian
Course : Mithais
For more recipes related to Almond and Pistachio Shrikhand-SK Khazana checkout Badami Besan Ke Laddoo, Badam Katli, Badami Rava Burfi. You can also find more Mithais recipes like Tender Coconut Kulfi Badam Katli Pethe ka Laddoo Chocolate Burfi
Almond and Pistachio Shrikhand-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1-1.30 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Almond and Pistachio Shrikhand-SK Khazana Recipe
Almonds chopped 1 1/2 tablespoons
Pistachios chopped 1 1/2 tablespoons
Hung yogurt 1 cup
Milk 1/2 cup
Saffron a few stra
Castor sugar 8 tablespoons
Rose water 1/2 teaspoon
Method
Step 1
Heat milk in a non-stick pan. Add saffron, 3 tablespoons castor sugar, mix and cook till the sugar melts. Remove from heat and set aside.
Step 2
Mix together hung yogurt, pistachios, almonds, rose water, 3 tablespoons castor sugar and some of the milk mixture. Mix till well incorporated.
Step 3
Add the remaining castor sugar and remaining milk mixture and mix well. Transfer into a jar and refrigerate for 1 hour.
Step 4
Transfer the shrikhand into a piping bag and drop dollops on the serving platter. Sprinkle pistachios over them. Arrange a few pooris alongside and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
