Shakkar Teti no Shrkhand – Rock Melon Shrikhand

Shakkar Teti (rockmelon/ musk melon/cantaloupe ) does make a rocking Shrikhand . Seriously luscious. Mellow and marginally sweet. After Sukhdi, Shrikhand is one of the easiest mithai I make. Any excess homemade Dahi that has grown few days old,  if found loitering in the refrigerator receives a makeover, it is made into Shrikhand. Its  is the ease of making the Shrikhand, the ability to control the amount sugar  that gets added to it lures me into attempting it often.  Shrikhand does not  require much of our time or efforts, all we need to do is allow the yogurt to  hang in the refrigerator for a good 8-10 hours. After which you just add sugar to taste, whisk using a balloon whisk (preferably, fold in the saffron and green cardamom  and let it rest for few more hours as the sugar and yogurt chill together.  If fruit to be added, I do it after the yoghurt and sugar have rested for a while. Mango, Chikoo, Sitaphal, Strawberry are some of the fruits we include in our homemade Shrikhand.

During summers, much before the mangoes arrive, the Gujarati meals make space for sweetest shakkar-teti (rock melon/ cantaloupe) , sweetest are the petit patchy green ones that grow over the river beds of arid Northern Gujarat. The best rock-melons have started arriving in markets here in Singapore, I am sure they are marking their presence felt in  India as well. Try folding in some finely chopped, a little drained cantaloupe into the next batch of Shrikhand you make… Puri, Shrikand and siesta make summers memorable