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Srikhand
mousse: Ushering in the Maharashtrian New
Year (Ghudi Parwa)
It’s that time of the year, when you wake up to the
chirpings of the little birdies. Yes, the change of season is profound after that
spell of winter. Of all the seasons though, none as magical as spring itself!
Spring indeed is special and all across India
The recipe for today is just dedicated to the arrival
of spring. It’s based on the classic Maharashtrian sweet Shrikhand, but with a
twist and I call it Shrikhand mousse. Unlike the traditional dish, this one is
different given that we are cooking the yoghurt- like in Shrikhand Wari but not
setting it as a fudge. To be honest, with all the thoughts put together to
creating something slightly different from the traditional and yet keeping up
with the flavours that comes with it; I wasn’t a bit disappointed with the
finished dish. Infact, I was in love with the texture, having hit the yoghurt
with some mild heat and somehow, I guess the heat added to the creaminess and
accentuated the nutty flavours.
I really do hope you all try it out; and once again: A
happy Gudhi Parwa to my loved ones!
Ingredients:
Hung curd/yoghurt 2
cups
Sugar 2
cups (adjust to taste)
Almond powder 3
tbsp
Cashew nut powder 2
tbsp
Saffron 10 strands, soaked in 2
tbsp warm milk
Cardamom powder 1 tsp
Whole almonds 4, lightly
toasted, minced
Pistachio 4, lightly toasted and
finely minced
Candied Carabao Mango 10 slivers, finely minced
Rose water 1
tbsp
Method:
This
recipe is all about the yogurt. Get the yoghurt right; and it basically takes
care of the taste and flavour quotient. I am going for natural Greek Yoghurt.
In case you can’t lay your hands on the Greek variety, choose a variety which
is creamy (the smoothening part can be handled with simple whisk). Tip this
into a kitchen towel-gather all the four corners and tie up a knot. So, there’s
your yoghurt in a pouch. The whole point in doing this is to take out as much
water contents from the yoghurt. What I do next is quite a bit of an experiment
(especially if you are doing this for the 1st time). But then, we
don’t fret… impossible is nothing Ladies and Girlies. Place this pouch in a
large sieve or cauldron; place something heavy on the top of the pouch for that
extra pressure and tip it into the fridge (overnight is best; if not at least 6
hours). Remember to place something underneath that cauldron to collect the
water… I love making a drink out of that. But that’s for latter.
6
hours up, unwrap the yoghurt parcel… that lump of yoghurt is the real thing. By
the way, this process is essentially what hung yoghurt is all about. Neat eh?
Tip
this into a large non metallic mixing bowl and whisk, until smooth and creamy. Add
in the sugar and mix again
Heat
a heavy bottom, non-stick pan. You’ll also need a wooden spatula. On medium
heat, pour in the yoghurt and stir. This will further evaporate any moisture,
will dissolve the sugar and you’ll have almost silky textured yoghurt. Remember
to reduce the heat to bare minimum once the yoghurt hit the pan and keep
stirring for about 5-7 minutes. Add to that, all of the cashew nut powder (or
fine mince), half of the pistachios, candied mango slivers and almonds along
with the all of the saffron and the cardamom powder. Stir and take it off the
heat. While it's cooling, I still stir and then finally I sprinkle in some rose water.
Give
it all a nice mix again. We are done. Spoon this luscious loveliness into individual shot glasses and refrigirate. Serve chilled with a
little sprinkling of the remaining dry fruits.
All done, it’s time to relish the
little spring in a shot glass. Sit back, relax and enjoy the season J
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