Name: Shrikhandacya Vadya / Hung curd barfi recipe by Prachi Gaddam at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: Thick curd - 500 ml; Sugar - 1 cup; Cardamom powder - 1 teaspoon; Saffron few strands; Pistachios for garnishing

ABOUT Shrikhandacya Vadya / Hung curd barfi RECIPE

This is a typical Maharashtrian recipe simply made with hung curd and sugar that tastes awesome. When we were kids, we used to get shrikhandachya golya mean round truffles out of vadya. They can be stored for 7-8 days in refrigerator. They are a perfect blend of sweet and sour taste.

Ingredients Serving: 4

Thick curd - 500 ml
Sugar - 1 cup
Cardamom powder - 1 teaspoon
Saffron few strands
Pistachios for garnishing

Instructions

Remove excess water and hang curd in thin muslin cloth for about an hour to drain whey.
Once the curd is devoid of all water take it out in bowl. Heat a pan add one cup hung curd and one cup sugar.
Keep stirring the liquid mixture continuously over medium flame till all the water evaporates and the mixture comes together thick and nice.
Add saffron and cardamom powder and cook till you get a thick solid mix.
Take a small portion in a plate to check if it sets if it does, take it out in a plate and spread evenly.
Garnish with chopped pistachios and let it set in refrigerator for 1 hour.
Once set, cut into pieces of desired shape and serve chilled.

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