Shrikhand is a sweet dish made using hung curd and powdered sugar. It is basically an assortment of silky smooth curd, a hint of flavouring and crunch of dry fruits. It is a delight to eat and a breeze to make. So let’s waste no time and see how to make Shrikhand recipe.
What is Shrikhand?
Shrikhand is a sweet dish made using hung curd and powdered sugar. It is basically an assortment of silky smooth curd, a hint of flavouring and crunch of dry fruits.
It is quite popular in Gujarat and Maharashtra as a dessert or a side dish which is savoured with joy along with Puri.
How to make Shrikhand?
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 is added to it and everything is mixed well to bring it together.
There are many different ingredients that you can add to Shrikhand 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.
Tips to make best Shrikhand
Try to use homemade fresh curd to make chakka. Store bought is usually sour and then your Shrikhand will not turn out good.
After pouring the curd in muslin cloth, keep the bowl with the strainer in the refrigerator and let it hand inside the refrigerator. It will prevent the curd from turning sour.
Don’t hurry up the process of reving the liquid from the curd. A good Shrikhand is thick and creamy and not watery.
Add the flavouring in the Chakka only when ready to eat.
You can skip adding saffron in the recipe and make plain one too.
Kesar Srikhand Recipe
Kesar Srikhand is a traditional Maharashtrian dessert made using fresh yogurt and powdered sugar. Here is a traditional recipe to make Srikhand.
- 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.
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