Name: Panwaaria Shrikhand recipe by Gargi Gulati at BetterButter
Prep time: 300 min
Cook time: 20 min
Total time: 320 min
Yield: 2
Ingredients: Yogurt 500 gms; Beetle leaves 3 (optional); Milk 6 tablespoon; Paan essence/ glukand essence; Powdered Sugar 7 teaspoon or according to taste; Piatachio 1 teaspoon; Almonds shredded 2 tablespoon; Green gel colour 1 drop

ABOUT Panwaaria Shrikhand RECIPE

An innovative recipe by me where I have brought the flavors of two states together...Kolkatta's sweet beetle leaves and Maharashtra's shrikhand....so what could be a better name than Paanwaria shrikhand

Ingredients Serving: 2

Yogurt 500 gms
Beetle leaves 3 (optional)
Milk 6 tablespoon
Paan essence/ glukand essence
Powdered Sugar 7 teaspoon or according to taste
Piatachio 1 teaspoon
Almonds shredded 2 tablespoon
Green gel colour 1 drop

Instructions

Take the yogurt in a muslin cloth and hang it for around 4 hours till the whey gets drained and the yogurt becomes firm and thick.
Take the milk and boil with one chopped beetle leaf to infuse flavor and color.
Reduce the milk to half and strain it.
Whisk the firm curd with the milk and powdered sugar.
At this point of time one can add essence and green color according to ones preference.
Take small mousse moulds and pour the shrikhand and let it set for 5 hours in the refrigerator.
After it is set demould it on beetle leaves.
Garnish with pistachio and almonds.

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