Shrikhand is a sweet dish made using hung curd and powdered sugar and is usually served with puri. It is basically an assortment of silky smooth curd, a hint of flavoring, and a crunch of dry fruits. So let’s waste no time and see how to make it.
About This Recipe
Shrikhand is an Indian sweet dish made using hung curd (Yogurt) and powdered sugar. It is basically an assortment of silky-smooth yogurt, a hint of flavoring, and a crunch of dry fruits.
Shrikhand Sweet is quite popular in Gujarat and Maharashtra as a dessert or a side dish that is savored with joy along with Puri.
To make Srikhand, yogurt is hung in a muslin cloth till it looses most of its water and becomes thick and creamy. This thick yogurt is called “Chakka’. Once the chakka is ready, flavoring and powdered sugar are added to it and everything is mixed well to bring it together. You can use any thin cotton cloth to hang the curd. A good cotton dupatta works great.
To make Shrikhand, you require just 3 ingredients. Fresh plain yogurt (curd), powdered sugar, and any flavoring of your choice. You can keep it plain too.
Yogurt – Try to use fresh homemade yogurt. It should not be tangy. If using store-bought yogurt, make sure it’s fresh. Greek yogurt also works great if you are pressed with time. It’s already quite thick so you don’t have to hang it to thicken it.
Sugar – Don’t use the store-bought powdered sugar to sweeten shrikhand. It has cornflour added in it and it is best for baking. Powder the sugar in a blender at home and then use it.
Flavoring – I have used saffron and cardamom to flavor my srikhand. You can use any flavoring of your choice.
Step by Step Recipe
Soak saffron in milk for 3-4 hours.
Hang yogurt in a muslin cloth for 3-4 hours.
You can keep the cloth on a sieve kept over a bowl.
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.
There are many different ingredients that you can add to this sweet and create a different flavor out of it. I love to make Kesar Shrikhand as I can easily find the ingredients (Kesar and Elaichi) in my home throughout the year, so it gets easy to assemble this dessert.
Mango Shrikhand is also popular as Amrakhand and I recommend that you must try it this mango season. You could even use seasonal fruits such as chikoo, custard apple, strawberry, and make a fruit-based Shrikhand. Either puree the fruits and add in chakka or add chopped fruits to the chakka.
If you want to get really creative and different, you can try making coffee shrikhand. Add some coffee liquor along with coffee powder to it and you can have tiramisu shrikhand.
Soak seedless dates in some water and microwave until softened. Now puree them until smooth. Add the dates puree in chakka. You will have sugar free naturally sweetened shrikhand ready.
Add rose syrup to make rose shrikhand.
Melted chocolate mixed with chakka makes a nice chocolate shrikhand.
You can add any flavor of jam that you have to the chakka for taste variation.
Shrikhand Poori is a classic combination however you can serve it on its own too as dessert. I like to serve it with any Indian meal.
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- 15-20 strands Saffron
- 2 tbsp Milk (Warm)
- 3 cups Yogurt
- 1/2 cup Powdered sugar
- 1 tsp Cardamom powder
- Dry fruit slivers for garnishing
- Soak saffron in milk for 3-4 hours.
- 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 puri or as such.