Shrikhand

 

Shrikhand is one of the variety recipes from India which is served along with puries. You find this type of tradition in Maharashtra. Because of its rich golden yogurt color, children love to eat it. We find this Indian dessert during the festive season of Janmashtam, the birth of Lord Krishna.

Ingredients

 

Sugar – 300 gms.

Yogurt – 1/2 kg

Cardamom powder 1/2 tsp.

Pista & Almond (crushed) – 1/2 tsp.

Saffron – few strands

 

Method

 

• Squeeze water out of yogurt and tie it in a clean muslin cloth overnight (around 6-7 hours).
• Take out the squeezed yogurt into a bowl, add sugar and mix well.
• Keep aside for 25-30 minutes and allow sugar to dissolve.
• Crush saffron with hand gently in 1 tablespoon milk and keep aside.
• Beat the sugar in the yogurt so that sugar gets fully dissolved in yogurt.
• Pass through a strong strainer which has holes, you can press with hand or spatula.
• Mix cardamom powder and dissolved saffron and half nuts.
• Shrikhand is ready. Serve chilled dressed with remaining half nuts

 

Nutritional Facts of Shirkhand:

 

• Curd helps in improving digestive system
• It helps in strengthening the immune system
• It helps to improve capacity to absorb minerals, vitamins and other micro nutrients from the food we take.
• It is rich in calcium and also has medical property which reduces vaginal infection.
• It also helps in controlling high blood pressure
• Badam helps in reducing bad cholesterol and keeps the heart healthy
• As it is high in potassium, it helps in blood circulation
• It is also rich in calcium content and keeps the bones strong
• It’s good for brain, hair and skin

 

Imarti

 

Imarti is a famous North Indian sweet. It is available in most of the sweet shops. It is a variant of jalebi, here we use urad dal instead of flour. It is less juicy when compared to native jalebi. Its shape and color make us mouthwatering.

Ingredients:

 

Urad dal – 2 cups

Sugar – 3 cups

Water – 300 ml.

Saffron color

Cardamom ground – ½ tsp.

Ghee (to fry) – 500 gms.

 

Method:

 

• Soak urad dal for atleast 16-17 hours. It’s best if you soak it during whole night.
• Wash and clean if there is any skin, drain.
• Grind to smooth thick paste. Add color in a little water and mix well in the paste.
• If you are using any mixer grinder instead of stone grinder then beat the paste well so that it turns out fluffy after grinding.
• Put the paste under normal room temperature with lid closed, if the temperature is cold then put for one more extra hour

 

Preparation of sugar syrup:

 

• Take equal proportion of water and sugar i.e.: 1:1 ratio
• Take broad and low bottomed vessel for preparation of sugar syrup.
•  Add cardamom powder and boil the sugar syrup for 30 minutes

• On the other hand heat the frying pan and add the ghee.
• Using imarti bottle or soft plastic sauce bottle which has a small nozzle, form imartis in the hot ghee.
• Lower the flame so that it turns into crispy.

 

Tip 1: You can substitute 12 x 12 inch thick white cloth with that of plastic bottle having button size hole in center.

 

• Here in this case you will put the batter in the cloth and hold the paste like a pouch and squeeze

 

Tip 2: Shaping of Jangri : First form a circle, then make continuous ringlets along the ring still you come to your staring point.

 

• Remove from ghee and dip in the hot sugar syrup.

• Soak for 3 minutes, drain the liquid
• Imarti is ready, serve hot

 

Nutritional facts:

 

• Urad dal is a good source of energy as it replenishes the body iron storage.
• It is rich protein source. It helps in building muscles and overall body development.
• It is rich in fiber content and helps in digestion.
• It is rich source of magnesium and folates, which boosts heart health.
• Apart from all the above it helps in reducing cholesterol levels in the body.
• Ghee is considered to stimulate the secretion of stomach acids which help in digestion
• Ghee is also said to memory retention power
• Ghee is rich in antioxidants which act as an aid in the absorption of vitamins and minerals from the food we eat.