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Coconut Shrikand

12 Dec

Coconut Shrikand.

Yogurt is hung to make it thick. Fresh or frozen grated coconut is toasted on low heat and mixed with hung yogurt. Garnish with toasted coconut and serve coconut shrikand immediately.
Makes: around 2 Servings of Coconut Shrikand .


Plain Yogurt 2 Cups
Fresh or Frozen Grated Coconut 3 Tbsps
Cardamom 1 Pod
Sugar to Taste

Method of preparation:

Crush the cardamom pod and remove the seeds and grind the seeds into fine powder.
Freshly grate the coconut or use frozen grated coconut.
Heat a pan on low heat, add ghee and grated coconut.
Fry till coconut turns golden brown in color.
Remove from heat and keep aside.

Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends of cloth to the rack) for 6 – 8 hours with a bowl underneath to collect the whey. Alternatively, hang it above the kitchen sink for couple of hours and then refrigerate for an hour or so.
Remove the thick yogurt onto a mixing bowl, stir in sugar, cardamom powder and toasted coconut.
Garnish with toasted coconut and serve coconut shrikand immediately.
Notes: Make sure to not burn the grated coconut while toasting.

Suggestions: Make sure to use full fat yogurt for better taste.
Variations: You can also add honey instead of sugar if you wish. Few tablespoons of fresh coconut water can also be added to the yogurt if you wish.
Other Names: Coconut Shrikand.