Fundamental Concepts and Principles
Its main ingredient is strained or hung curds. To sweeten it sugar or jaggery is required.
Fundamental Concepts and Principles
Following ingredients are required for making Srikandam (Shrikhand) :
- Thick curds – ½ veesai
- Brown sugar – ½ veesai
- Saffron – ¼ rupee coin size
- Cardamom powder – ¼ rupee coin size
- Green edible camphor- veesam 1/16-rupee coin size
Method
Firmly set curds, made from full fat milk is ideal for this recipe. When the curd has set firmly, it is broken and placed in a muslin cloth bag and hung for about 8-10 hours till all the water (whey) drains out. What remains is a solid mass called chakka. The chakka is mixed thoroughly with ground sugar and cardamom. For added flavor, crushed nuts such as cashew nuts and pistachio is added to the shrikhand. Mango is a popular additive to shrikhand which is referred as amarakhand.
Method
- Boil the milk and ferment it. Tie the curds in a cloth and hang its edges. After a day, all the water will be drained from the curds. The curd becomes thick and tight. Take ½ veesai of these thick curds.
- Take a coated tray and add brown sugar to it and mix it well. Take a wide mouthed vessel and tie it with a cloth. Put the curds on top of the cloth and press it in circular motion. The dirt from this will stand on top of the cloth. Remove the cloth. Dissolve saffron in milk and add cardamom powder. Edible green camphor can also be added. Mix this well with yogurt. This is called srikandam.
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The Hindu compliance body was established under the executive order of The Supreme Pontiff of Hinduism, dated August 14, 2020, order number 10010, under the title Reviving the Hindu Compliance System and Body
to create, promote, spread and teach the standard procedures for all products and services that are in compliance Hindu Shastras.
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