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Ingredients Method Notes

Ingredients
  

  • 4 - 5 cups yogurt full fat
  • 3/4 cup sugar powdered
  • 1/2 teaspoon nutmeg powder
  • 1/4 cup almonds chopped
  • 1 tablespoon charoli/chironji
  • a handful of fresh petals of Desi Gulab organic ones only

Method
 

  1. Place a sieve lined with muslin cloth over a large colander and pour the yogurt in it.
  2. Allow the yogurt to drain for 3-4 hours. If using, add the rose petals at this stage.
  3. We do not require to drain the entire liquid present in the yogurt but almost 80 percent of it.
  4. Transfer the drained yogurt to a glass bowl. Add the sugar and beat it well to dissolve the sugar.
  5. Place the mixture in refrigerator for an hour or so. Allow the sugar to melt in the drained yogurt.
  6. As the sugar dissolves the mixture will loosen up a bit.
  7. Once the sugar has melted, place a sieve over the colander, pass the yogurt-sugar mixture through the sieve.
  8. The mixture has to be thinner than shrikhand but thicker than lassi. If required add couple of tablespoons of milk to loosen it up a bit.
  9. Once the entire batch of yogurt mix is strained, add the nutmeg powder, chopped almonds, charoli to the mix.
  10. Transfer the Sheirki to a serving bowl and refrigerate to chill.
  11. Serve in Shakora (mitti kulhar) garnished with rose petals, slivered almonds and charoli.
  12. Serve chilled with hot puris.

Notes

Use a good quality full-fat milk to set the yogurt. Traditionally this dish does not use cardamom powder as the yogurt and roses provide enough cooling properties. Adjust the sugar to your taste. Use roses which have not been sprayed with pesticides. Organic or the ones from your garden work the best. Feel free to omit the rose petals if you aren't sure of the quality. If you happen to find good roses add the petals to the yogurt before you prepare to hang it. This helps infuse good flavors and aromas to the dish.