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Saturday, July 10, 2010


10 cups thick yogurt / Curd
2.5 cups Sugar
3 Cloves / Lavanga
1 Nutmeg flower / Jayikayi Hu
1/4 tsp Saffron / Kesari
2 Cardamoms / Elakki / Elachi
2 tsp crushed Nuts (cashew, pistacho, almonds)


Transfer this thick yogurt to a clean cotton cloth and hang this for about 8 - 10 hrs to drain the water content as shown in the picture below.

Once the water content is drained, transfer this to a vessel. Add sugar and mix them well.

Mash the cloves, cardamom seeds, nutmeg flower, saffron and add to the vessel containing drained yogurt. Mix them well and refrigerate.

Garnish with crushed nuts and serve. It also goes well with pooris.


shankaranarayanabhatm said...

Wonderful.Your recipe is full of variety.You have shown that you can make non South Kanara sweets .You are an excellent cook.Keep it up.

ಸಾಗರದಾಚೆಯ ಇಂಚರ said...

Here in sweden, curd itself is like shrikhanda, only the difference is have to add safforn and sugar :)