Rakhi Shrikhand

    4 hours 25 mins

    Rakhi or 'rakshabandhan' is a pretty big deal in our family. Here I took a dollop of shrikhand and decorated it in the shape of a rakhi with anardana, organic roses and mint leaves. A really pretty dish for your rakhi thali.


    Maharashtra, India
    3 people made this

    Serves: 4 

    • For cottage cheese
    • 1 tsp Ganga jal (optional)
    • 6 cups curd made from malai wala milk
    • 2 generous pinches saffron threads
    • 2 tablespoons warm milk
    • 4 cups powdered sugar (or to taste)
    • 1 tbsp pistachio nuts
    • 1 teaspoon elaichi (cardamom) powder
    • Few drops yellow food colouring (optional)

    Prep:3hr  ›  Cook:25min  ›  Extra time:1hr chilling  ›  Ready in:4hr25min 

    1. We always cook our food with a little ganga jal. First make the cottage cheese. Add gangajal to curd. Tie a large clean cotton scarf or muslin or cheese cloth over the rim of a large bowl or pot. Pour the curd in and let the whey drain for a few hours. Press the curd firmly to release any excess liquid. You should have very thick cheese left in the cloth. Pour it into a clean bowl.
    2. Soak the saffron threads in the warm milk for 10 minutes. Add to the curd. Now add the sugar, pistachio nuts, and cardamom powder and mix well. If you want, add some food colouring a drop at a time till you get the colour you want. Fluff with a fork till it becomes like a 'mousse' and stops just short of forming stiff peaks.
    3. Refrigerate the shrikhand till it is completely chilled. Decorate with edible organic roses and serve cold in silver cups with silver spoons for a really festive touch.

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    Reviews in English (1)


    It was really creamy and fluffy. One tweak- I used less sugar.  -  29 Jul 2010