Thursday, 29 March 2012
Sikarni is the Shrihand of Nepal ! As yogurt is the base of this recipe , it takes on the flavor of whatever flavors / fruit pulps are infused into it .
Hang 2 Kg curd for 5-6 hours in a muslin cloth to drain the whey . You will end up with a nice fat semi firm ball of creamy yogurt .
Crush 15 Strands Saffron ( dissolve in 2 Tablespoons hot milk )
15 Green Cardamon ( Only seeds used , crushed to a fine powder )
1/2 Teaspoon Nutmeg Powder
1 1/2 Cup Mango Pulp.
3/4th To 1 Cup Diced Mango.
1/3 Cup Chopped Rasin.
Approximately 1 & 1/3d Cup Castor Sugar (adjust ).
I am not specifying the exact quantity of sugar as that will depend upon the sourness of the yogurt and the taste of the mangos . Reserve some mango bits and raisins to decorate on the top .Mix the rest of the ingredients and let it stand at room temperature for about 30 minutes for flavors to merge. Give it a final stir ,plate , decorate , chill and serve .
This is the first time I have made Sikarni . It's super easy , light and delicious ! As I have used mango bits and raisins , I didnt add any nuts - did consider chopped walnuts . The mysterious sweet and pungent aromatic flavor of nutmeg was a good touch given by Shruti which I incorporated here