Preparation Time :- About 8 hours (includes draining in the refrigerator)
Cooking Time :- 10 minutes (for both shrikhand & mango compote)
Ingredients (Makes 4 servings)
For the Shrikhand
1.5 cups whole milk plain dahi (substitute with plain yogurt)
100ml heavy cream, cold
1/3 cup granulated sugar (or to taste)
8-9 green cardamom pods (or 1/2 tsp cardamom powder)
pinch of nutmeg powder
For the Mango Compote
3 tbsp luke warm water
1/4 tsp saffron threads
1/2 tbsp fresh lime juice
2 tsp sugar
1/2 tsp lime zest
2 ripe mangoes, peeled, cored, diced
Needed:- Colander, Muslin/CheeseCloth,Bowls
Method
Making Shrikhand
Line a colander with muslin/cheese cloth large enough that you can tie up its ends. Place the colander over a large bowl. Ensure that there is gap between the colander bottom & the bowl bottom to collect the draining liquid. Pour the dahi into the colander,wrap up and tie up all the ends of the muslin/cheesecloth. Let the dahi drain for at least 6 hours or preferably overnight inside the refrigerator.
Note :-Dont leave dahi while it drains outside, else it will turn sour.Discard the whey once drained. Reserve the muslin/cheesecloth.(If in hurry, you can use Greek yogurt to make shrikhand too. Skip this step if doing so)
Transfer the strained, thick, cold dahi into a bowl. Add cream to it and start whisking using a hand beater. Slowly add the sugar and beat until you get slightly stiff peaks.
Again tie the dahi - cream mix in the muslin/cheesecloth & let drain in the colander arrangement (as explained above) for another 2 hours inside the refrigerator.
Break open the cardamom pods & grind the seeds using a mortar & pestle.Tip - Always buy whole cardamom pods.This way of making your own powder saves a lot of money.
After 2 hours, transfer the drained dahi mix to a bowl. Add cardamom & nutmeg powder and stir gently with a wooden spoon. Let chill for at least 3-4 hours or till ready to serve.
Scoop the chilled shrikhand into serving bowls & top with mango compote (recipe below). Keeps well in fridge for 2-3 days.
Making Mango Compote
In a medium bowl, dissolve the saffron in lukewarm water till it dissolves. About a minute or so. Stir in the lime juice, sugar and mix till sugar dissolves. Add in diced mangoes. Cover and chill upto 1 day.
