Rajshri Food's video: @Anupam Kher s Favourite Dish - Sitaphal Shrikhand Recipe Uunchai Special ft Indian Sweets

Let's go on a food trail with legendary actor 😍 where he shares his food experiences across the globe with the chef Varun Inamdar❤ Today's special episode is ready to be served with good old memories mixed with some fun banter, great conversations & yummy food😋 Sitaphal Shrikhand Recipe | Sitaphal Rabdi Recipe | Indian Dessert Recipes | How To Make Shrikhand at Home | Custard Apple Recipes | Sitaphal Recipes | Sweets Dishes after dinner | Traditional Indian Sweets | Maharashtrian Sweet Recipes | Yoghurt Based Desserts | Curd Dessert Recipes | Sitaphal Kheer | Custard Apple Pudding | Anupam Kher Movies | Uunchai Movie Release | Uunchai Trailer | Anupam Kher Favourite Food | Bollywood Celebrity Favorite food | Rajshri Films | Rajshri Food Sitafal Shrikhand Ingredients: 400 grams Curd 400 grams Sugar (powdered) 200 grams Sitaphal Pulp 1/4 tsp Cardamom Powder Kesar Strands (for garnishing) Pistachio Slices (for garnishing) 2 Custard Apple. Visit our Website for more Awesome Recipes http://rajshrifood.com/ Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_And Host: Varun Inamdar Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFood For more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifood About Shrikand Shrikhand is a traditional sweet of the Indian subcontinent made from strained yogurt. It is often served as part of a thali (platter) or with puris (puffed deep-fried whole wheat bread). It is a traditional dessert in Marathi and Gujarati cuisine. Both Gujaratis and Maharashtrians claim the invention of shrikhand.[3][4] According to a popular legend, shrikhand was invented by traveling herders. To carry their yogurt more easily while traveling overnight, they strained out its whey. Since the strained yogurt became sour by morning, they mixed it with sugar and nuts to make it more palatable, and shrikhand was born. According to food historian K. T. Achaya, shrikhand was first made around 500 BC. His book Indian Food: A Historical Companion states, "To dewater curd, it was hung in a muslin bag for a few hours; sugar and spices added to the mass yielded shikharini (identical with modern day shrikhand), first noted around 500 BC.” As seen below, this procedure is still followed today. The 11th-century Kannada poet Chavundaraya II gives a recipe for shrikhand (as shikharini) in his book on agriculture, the Lokopakara.The Soopa Shastra, a cookbook written in 1508 by the Jain king Mangarasa III, also mentions shrikhand. To prepare shrikhand, yogurt is poured onto a cheesecloth. The cheesecloth is tied and hung for several hours to drain the whey. The strained yogurt is transferred to a bowl, and sugar, saffron, and cardamom are added. The mixture is whisked thoroughly to blend the flavors and impart a smooth, creamy texture. It is then covered, chilled for a few hours, and served. The prepared shrikhand may be garnished with almonds or pistachios before serving.