Usha Singh

Shrikand is a very popular sweet dish amongst the Gujerathi community, and it is a firm favourite among my family. It is one of those dishes that both my sons enjoy and now my two little nieces (aged 28 months and 12 months) love it. Generally it is made on special occasions, however in my household it is made quite often during the summer months. In India, a variety of fresh or dried fruits are also added to this dish, but I stick to almonds and pistachios. The Gujerathi community always serve dessert before the meals, and this is done so that ones stomach is lined with milk and butter and therefore the spices of the main meal will not cause damage to the stomach. 

Shrikand

1l sour milk (full cream)

250ml castor sugar

30ml condense milk

12ml cardamom powder

                                                                        5-6 saffron strands

25ml slivered almonds

40ml almond powder

25ml slivered pistachios

25ml coloured slivered almonds (garnish)

Method

1. Empty the carton of sour milk into a piece of muslin cloth and tie to form a little bundle
2. This little bundle can be placed into a colander with a dish underneath and this can be placed in the fridge for 3-4 days
3. Remember to regularly throw out the water that is being drained from the sour milk
4. Once you notice that there is no more water draining out, topple the solid mixture into a mixing bowl and mix thoroughly
5. Now add the sugar and condense milk and beat till light and fluffy
6. Add the balance of the ingredients and mix in thoroughly
7. Spoon into ice cream bowls, garnish with the coloured slivered almonds and refrigerate before serving

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