Nasuha Blog

Method of preparation

Heat milk in a heavy bottom pan.
Simmer the heat when it comes to a boil.
Add saffron threads.
Let it cook till it is reduced to almost 1\2.
Stir the mixture at regular intervals or else it can burn at the bottom and give a very foul taste to the Kulfi.
Add condensed milk.
Dissolve cornflour in a little water and add it to the milk.
Add the fresh cream.
Blend almonds, cashew nuts and pistachio coarsely in a blender.
Add it in the milk.
Cook for another 2-3 minutes.
Remove from heat and cool.
When the mixture is cooled, add the mango puree.
Mix well.
Pour the mixture in kulfi molds and freeze till set.
Remove the kulfi from the molds by dipping the mold in water for a few seconds.
Garnish with almond and pistachio slivers.
Serve immediately.

And the mango mania continues :). This time it's a very simple dessert Shikhand which is made with hung curd flavored with different flavoring. Srikhand is a very popular Gujarati and Maharashtrian dessert and the flavors that are most commonly added in it are saffron and cardamom and mango.  Silky smooth curd with a crunch from dry fruits is a delight to eat and a breeze to make. The Mango flavored srikhand is also called amarkhand and it is usually savored with hot poories ( Indian puffed breads ). Here is how to make this simple dessert.


All you need is

Yogurt - 1 kg
Mango puree - 1\2 cup
Cardamom  powder - 1\2 tsp
Saffron - a good pinch
Powdered sugar - 1\4 cup
Almond and pistachio slivers for garnishing



Method of preparation

Take a muslin cloth and spread it on a big bowl.
Pour the curd in the cloth.
Now bring the ends of the cloth together and hang it on a support to drain the water from the curd.
Let the curd hang for 2-3 hours.
The thick curd that is collected now is called CHAKKA.
Mix the chakka with the remaining ingredients.
Whisk nicely to make it smooth.
Transfer in the serving bowls.
Garnish with almond and pistachio slivers.
Served chilled as is or with Poories.

This zaffrani pilaf is super easy to make and is a sure shot winner. Serve it with any curry of your choice. Here is the simple recipe.

All you need is

Long grain Basmati rice - 2 cups
Saffron - a pinch
Milk - 2 tbsp ( hot )
Ghee - 2 tsp
Cloves - 6-7
Black cardamom - 3-4
Black peppercorns - 8-10
Salt - 1 tsp
Vinegar - 2 tsp
Yellow food color - A pinch

Method of preparation

Wash and soak the rice for 1\2 an hour.
Soak saffron in milk.
Add ghee in a pan.
When the ghee is hot, add cloves, black cardamom and peppercorns.
Cook for 20 seconds.
Drain the rice and add it in the pan.
Add a little less then 2 cups of water.
Add salt and vinegar.
Cover and cook on low heat till rice is 90% done.
Sprinkle the saffron soaked milk and a pinch of yellow food color on top.
Cook for another 3-4 minutes on low heat.
Fluff the rice with a fork.
Serve hot with any curry of your choice.

Srikhand is a traditional Indian dessert made with hung yogurt. The yogurt is hung in a muslin cloth till it looses most of it's water and then flavorings and sugar is added to it. Srikhand can be enjoyed as is or can be eaten with poories. Here is the recipe of a delicious Kesar elachi srikhand.


All you need is

Yogurt - 3 cups
Powdered sugar - 1\2 cup
Cardamom powder - 1 tsp
Saffron strands - a good pinch
Milk - 2 tbsp ( warm )
Dry fruit slivers for garnishing



Method of preparation

Hang yogurt in a muslin cloth for 3-4 hours.
Remove the thick yogurt from the cloth in a bowl.
This thick yogurt is called chakka.
Add powdered sugar, cardamom powder and saffron milk in the chakka and mix well.
Transfer the srikhand in the serving bowls.
Garnish with slivered dry fruits.
Chill in the refrigerator before serving.
Serve with poories or as such.