Easter is a wonderful time of the year. The winter is finally over and everybody is hoping for the warm spring. I have very warm memories from my childhood about Easter. The colouring of the eggs with onion peels was very funny. You never new what colour combination each egg gets. And later on the egg tapping 😉 . It was true competition - who can find the toughest egg.
But the best memories are about paskha. It always tasted so good and although my mother made a lot of paskha, we ate all of it very quickly. So, now I make it for my family and we enjoy it as much as colouring and tapping the eggs
|250 g butter
|1 kg curd
|4 dl sugar
|4 dl sour cream
|2 tbsp vanilla sugar
|100 g almonds
|100 g apricots
Start the preparations with cutting almonds and dried apricots to small pieces. Based on your taste preferences you can add or replace apricots with other dried fruits or berries - raisins, cranberries, papayas, ...
Heat the pot and melt butter. Add curd, sour cream and whisked eggs. Stir constantly till it is almost boiling. Turn off the stove and add sugar, vanilla sugar, almonds and apricots. Stir it till sugar is melted.
Pour the paskha into the very fine sieve to drain the liquids. If you don't have very fine sieve, add several layers of gauze to the sieve before pouring paskha into it. Place the sieve on top of the pot and put it to the refrigerator. Let it drain for 24-48 hours. Then it is ready for eating.