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 flavouring and crunch of dry fruits. Shrikhand Puri 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 (Yogurt) and powdered sugar.
It is basically an assortment of silky smooth curd, a hint of flavouring and crunch of dry fruits.
Shrikhand Sweet is quite popular in Gujarat and Maharashtra as a dessert or a side dish which is savoured with joy along with Puri.
Shrikhand Ingredients
To make Shrikhand, you requires just 3 ingredients. Fresh plain yogurt (curd), powdered sugar and any flavouring of your choice.
You can keep it plain too.
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.
You can use any thin cotton cloth to hang the curd. A good cotton dupatta works great.
Shrikhand Variations
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 flavour of jam that you have to the chakka for taste variation.
What to serve with Shrikhand?
Shrikhand Poori is a classic combination however you can serve it on it’s own too.
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 hang inside the refrigerator. It will prevent the curd from turning sour.
Don’t hurry up the process of removing 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.
Only add powdered sugar to the shrikhand. If you add normal sugar, it will not dissolve properly and will come in your mouth.
To powder the sugar, add it in a blender and blend until smooth.
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Kesar Shrikhand Recipe
Kesar Shrikhand Recipe
Kesar Shrikhand is a traditional Maharashtrian dessert made using fresh yogurt and powdered sugar. Here is a traditional recipe to make Shrikhand.
Ingredients
- 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
Instructions
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.
Recipe Notes
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 hang inside the refrigerator. It will prevent the curd from turning sour.
Don't hurry up the process of removing 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.
Only add powdered sugar to the shrikhand. If you add normal sugar, it will not dissolve properly and will come in your mouth. To powder the sugar, add it in a blender and blend until smooth.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
AparnaRajeshkumar
beautiful click… tempting to taste the entire bowl good one .
singh anjali
absolutely amazing pictures…..will soon give the recipe a try
Manjula Bharath
omg that a beautiful glass of shrikand looks so yummilicious 🙂 tempting me !!
June Hersh
Good morning
I am writing a book for a British publisher on yoghurt and would love to include this recipe and photo- crediting you, of course. Would that be possible?
Thanks
June Hersh
Neha Mathur
Sure June. That will be great. Thnx
Krishna Murthy
I’m a foodie ofcourse i use to order this dessert I like Amul shrikhand surely I’ll try this recipe
Neha Mathur
Sure. This is the traditional recipe.