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Ingredients Method Notes

Ingredients
  

  • 2 cups chakka/hung yogurt
  • 3/4 cup granulated sugar
  • 3/4 cup cashew
  • 1/2 cup golden raisins
  • 1 teaspoon vanilla extract

Method
 

  1. In a large glass mixing bowl bring together chakka and sugar. Let the sugar dissolve in the chakka on its own. Will roughly take around 2-3 hours. During this time the mixture will remain in the refrigerator.
  2. While the sugar is dissolving, prepare the cashew and raisins.
  3. On a very slow flame toast the cashews in a heavy griddle until they turn light brown.
  4. Turn off the flame transfer the cashews on a chopping board and chop them in rough chunks.
  5. Soak the raisins in tepid water for 10 minutes. We do not wast the raisins to plump up because plumed raisins will break in the Shrikhand and will give a stained look to the dish.
  6. Once the sugar has melted give the chakra-sugar a good mix using a ballon whisk. Do not use electric blender because it tends to make the hung yogurt runny.
  7. Once the mixture looks light and creamy fold in the cashews, raisins and vanilla extract.
  8. Transfer the Kaju Draksh Shrikhand to a glass serving bowl and refrigerate for 2-3 hours before serving.
  9. Enjoy with roti or puri.

Notes

To make this or any Shrikhand use full fat/full cream milk only. Full cream milk yields thick and luscious chakka.