Mastering Shrikhand: Neha Deepak Shah's Secrets from Chef Sanjeev Kapoor

Are you looking for a refreshing and delicious recipe to beat the summer heat? Look no further than the traditional Indian dessert, Shrikhand. Neha Deepak Shah, a renowned culinary expert and digital creator, shares her game-changing secrets for making the perfect Shrikhand, learned from none other than Chef Sanjeev Kapoor during their time filming Masterchef.

The Secret Ingredients and Recipe

To make the perfect Shrikhand, you'll need:

• 1 kg of fresh Dahi (yogurt), which will reduce to 400 g
• 3/4 cup of powdered sugar (about 85 g)
• 1/4 cup of mango pulp
• A pinch of cardamom and saffron
• Chopped mango, pistachio, and rose petals for garnish
• You can also add Super or any other sweetener of your choice

Vishesh Tippani (Special Tips)

Neha Deepak Shah emphasizes two critical tips for achieving the perfect Shrikhand:

• Ensure the Dahi is Ekdum Chakka & Thick: The key to a good Shrikhand is the consistency of the yoghurt. It should be thick and free of any water content. This can be achieved by hanging the yoghurt in a muslin cloth for a few hours to drain out the whey.
• Whisk Well & Strain: After achieving the desired thickness, whisk the yoghurt well to ensure a smooth texture. Then, pass it through a muslin cloth to remove any lumps. This step is crucial for a creamy and silky Shrikhand.

Serving Suggestion

Serve the Shrikhand chilled, garnished with chopped mango, pistachio, and rose petals. This not only adds a burst of flavour but also makes the dish visually appealing.

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With Neha Deepak Shah's expert tips and the culinary wisdom of Chef Sanjeev Kapoor, you're now equipped to make the perfect Shrikhand at home. This summer, impress your friends and family with this delectable dessert that's not only a treat for the taste buds but also a feast for the eyes.