INGREDIENTS:
Yogurt/ Curd- 1 kg
((full fat) after draining the whey you will left with approximately 350 grams of yogurt)
(or Greek Yogurt- 500 grams)
Sugar Powder- 3/4th cup
Cardamom powder- 1 teaspoon (Optional)
Rose water- 1 teaspoon (Optional)
Strawberries- 14-15 (for Purée)
For Garnishing- Strawberries, Pomegranate arils and chopped Pistachios
Hung the curd in a muslin or cheese cloth for 4-5 hours or preferably overnight.
For this take a deep bowl and a strainer, the arrangement should be so as that the strainer should not be touching the base of the bowl.
You will see that the whey will start collecting in the bowl. Now keep this whole thing into the refrigerator for at least 4-5 hours. You can keep it overnight too.
After 5 hours, all the liquid/whey has been drained out. You will left with very thick yogurt or Chakka.
Hull the Strawberries and Purée them to chunky consistency.
You can Purée them to smooth consistency too. I like it bit chunky so kept it to that consistency.
After that take that hung curd.
Add in the the strawberry purée ,cardamom powder, and sugar powder.
With the help of blender blend to a smooth consistency.
Pour shrikhand in individual serving bowls.
Keep in the refrigerator for another hour or so to chill it.
Serve the chilled Strawberry Shrikhand garnished with chopped strawberries, Pomegranate arils and chopped pistachios.
Enjoy!!