One all time favourite sweet is srikhand and amrakhand and Diwali was just the ocassion to indulge in my sweet tooth!
I remember in childhood, my parents would bring srikhand for Dussehra, Diwali from a particular place in Dadar west in Mumbai- Samant Loniwale , which always had a heavy rush for 'chakka' ( thick yogurt obtained after draining whey) and srikhand.
They would generously top the srikhand with nuts, saffron and nutmeg powder.. YUM!!
For years we bought store made srikhand, then later just 'chakka' and at home added sugar and desired topping... but the best tasting srikhand was when my Father made it at home from scratch! so now that he is with me for Diwali, we though that this ocassion called for Baba made srikhand and amrakhand because I love it!
Sincce this was my first attempt at making srikhand (with Baba's instructions) I made a small quantity...
4 cups whole milk yogurt (low fat / reduced fat is a strict no-no) I got 'Sadaf' brand from the store here which is so far the best yogurt I found in US !!
1 1/2 cup sugar (more if u have a very sweet tooth)
Few strands saffron
1/4 spn. nutmeg powder
Fine muslin cloth ( a big handkerchief will work just as well)
Bit of string
In a plate lay the hanky and put the yogurt in it, like so.....
Draw up the edges of the cloth/ hanky and let the whey drip...
Secure the yogurt in the hanky with a bit of string like a 'potli'...
Hang the 'potli' and let it drip for nearly 4-5 hoursor until the whey is FULLY drained.
Remove the yogurt (chakka) from the hanky, add sugar and churn with your hand (so as to remove any chunky bits of yogurt) to make it smooth.
Add nutmeg powder and mix well. Heat a couple of spoons of milk add saffron so that you get a lovely colour and flavour. Add this to the yogurt. Garnish with chopped nuts (almonds, pistachios ) if you want.
To make Amrakhand, Add sugar and mango pulp to the yogurt, mix well and serve with puri / fulka.