Sunday, April 14, 2013


I have always loved this time of the year. During school days, either exams just got over or about to get over. So plans would be made with friends for vacation hangout. By this time, parents also would have finalized summer trip. After coming to US, this time offers the most pleasant climate of the year. Finally we bid adieu to heavy winter jackets. Warm crisp air entices to indulge into outdoor activities. 

But prime reason to feel so special about this time is the most important duo in my life celebrate their special days. My dad's birthday and parents' anniversary are just a day apart. So one day mom would make special feast and other day we would dine out. Mom mostly has made Shrikhand on this day as long as I remember. I am talking about the time where Shrikhnad would be bought occasionally only for special days. So making it home was definitely like going an extra mile. Mom would load it with dry fruits and it would be savored for next few days. 

I am not a big fan of Shrikhand, but K loves it so I thought at least I should start making it for him. And time could not be better. Considering first time venture I used Greek Yogurt. It is thick and creamy so no need to strain it. K was a bit skeptical in the beginning but after tasting it, he compared it with Amul Shrikhand of India :).

Happy Birthday Dad and Happy Anniversary to the most Wonderful Parents!

Serves 4
Preparation Time: 10 Minute + Chilling time
Cooking Time: Nil

2 cup Greek Yogurt
1 Cup Confectioner's sugar
1/2 tsp cardamom powder
12-15 strands of saffron
2-3 tsp warm milk
2 tbsp pistachio, roughly chopped

1. Mix saffron in warm milk and keep it aside
2. Mix yogurt and sugar, whisk thoroughly
3. Add cardamom, saffron and pistachio
4. Chill it for at least couple of hours before serving

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