Work has been keeping me very busy lately and I am not able to blog as frequently as I would have liked to L. But it can’t keep me totally away!!
Ok this recipe for Shrikhand Vadi is really special. I have learnt it from my Best Friend S’s mom. Kaku (aunty in marathi) as I call her is one of the kindest persons I have ever known.This recipe for Shrikhand Vadi is very special because every time(for many many years now) she makes these Vadis ,she makes it a point to make a portion of it, without Cardmom specially for me!(I don’t like cardamom). Usually I don’t bother making them coz whenever I feel like eating them I have to just call….and the next day I get them ready made –without cardamom!Shrikhand is a sweet made from hung curds (yoghurt) and sugar, usually served with puris. This vadi also uses hung curds and sugar hence the name Shrikhand Vadi (that’s my logic )I wanted to share this sweet and sour and utterly delicious yet so simple….Shrikhand Vadi with all of you. So here’s my first attempt for Shrikhand Vadi.
For Shrikhand Vadi you need:
1 cup Chakka/hung curds (yoghurt), a little sour curd-tastes better
1 cup sugar¼ cup powdered sugar
¼ tsp Cardamom powder (optional!)
Ghee for greasing the plate.
To make Chakka at home: Tie the curd (a little sour curd) in a muslin cloth. Keep it slanting on a plate and put some weight on it so that the water is removed. This might take 5-6 hours. We also get readymade Chakka. That’s fine too. I had some leftover curd so I made it at home.
Grease a small plate or a flat pan with ghee and keep aside.In a hot pan mix 1 cup Chakka and 1 cup sugar. Mix nicely and keep stirring till the water has almost evaporated. I am following the recipe exactly as per kaku’s instructions. At this point she asked me to drop a little mixture in cold water and see if it has come to the consistency of a Vadi (barfi). Not yet. Cook for some more time. Once the mixture is almost dry remove from fire. Stir nicely for a few more minutes and now add the ¼ cup powder sugar and the Cardamom. Stir nicely and pour the mixture into the greased plate. Flatten and even out the surface with a spatula…actually your hand works the best. Take care that you don’t burn your hand. Mark the flattened mixture with diamond shaped pieces. Let is cool down nicely. This may take 1-2 hours.
Sweet and sour and simple delicious Shrikhand Barfi is ready. Not bad at all for a first attempt! All it lacks is kaku’s love!Thanks kaku for this wonderful recipe.