Shrikhand

Shrikhand is a thick, creamy and tasty Indian dessert which is made from hung curd, sweetened with sugar and flavored with cardamom and saffron. Topped with nuts of your choice. Shrikhand is very popular in Maharashtra and Gujarat. Often a component in Maharashtrian thali and is paired with Puri. Shrikhand Puri is an all time favorite dessert in our home.

I made Shrikhand on the auspicious occasion on Guru Pournima. Guru Pournima is the day dedicated to the worship of Guru. Guru is teacher. This was especially made as an ode to all my gurus who have helped me to be me. Since it was a working day, I wanted to make something quick that saves time and is traditional and yet delicious. This is a no-cook, no fail dessert that is creamy, thick, dense, silky, velvety smooth and I can just go on about it.

I have seen my mom and mother in law making shrikhand for festive occasions. It is very easy to put together and the best part of homemade recipes are that they are free from additives and any artificial flavors and colours. All that you need to make Shrikhand is thick plain yogurt. The yogurt added to a clean muslin cloth or cheesecloth and this is is then so that all the extra liquid in it drips down and you get thick creamy yogurt which is called Chakka or hung curd.

SOME IMPORTANT TIPS TO REMEMBER:

1. Use fresh yogurt. Make sure it has not gone sour.
2. To make powdered sugar- simply grind your regular sugar in a mixer. I wouldn’t recommend adding icing sugar. Icing Sugar has corn flour added to it which can affect the overall taste.
3. You can always adjust the quantity of sugar according to your taste. I haven’t tried using other sweeteners such as coconut sugar, dates, jaggery, or artificial sweeteners like stevia or monk fruit. But if you do try please let me know as well.
4. You can use the whey (liquid) that is collected in the bowl to knead the dough or in curries. It is loaded with nutrients and should never be wasted. However, it can add a slight tang to the food.
5. You can prepare shrikhand ahead of time and store it in the fridge so that it firms up a little bit more.

Shrikhand

Recipe by Samrudhi MaheshCourse: DessertCuisine: MarathiDifficulty: Easy

Servings

4

servings

Preparation time

7

minutes

Mixing time

5

mins

An easy to make traditional Marathi dessert.

Ingredients

• 500 g plain yogurt

• ½ cup powdered sugar (add according to your taste)

• 1 teaspoon ground cardamom

• strands saffron (optional)

• 2 tablespoons warm milk (needed only if using saffron.)

• 2 tablespoons chopped nuts of your choice

Directions

• MAKING HUNG CURD:
• Line the strainer/ large sieve on a deep bowl. Then line a muslin cloth ,cheesecloth or kitchen cotton towel on the strainer.
• Add the curd/ yogurt. Bring the four edges of the cloth together and tie it tightly.
• Now place a heavy bowl or lid or tray on the tied muslin. If you have a hook, you can also hung the muslin in your refrigerator. Now keep the whole thing in the fridge for 4 to 5 hours or overnight. I usually keep it overnight and place a mortar pestle over it. Make sure to use a deep bowl underneath so that there is some gap between the curd in the strainer and the collected whey. Otherwise the whey will touch the strainer as well as the curd.
• Next morning the whey will be drained and the hung curd will be ready. With a spoon, collect the hung curd in a container. Cover with its lid and then refrigerate.
• MAKING SHRIKHAND:
• To Make Saffron Infused Milk- To the warm milk add the saffron strands and let it infuse for 15- 20 minutes.
• Transfer the thickened yogurt to a mixing bowl.
• Add powdered sugar, ground cardamom, and saffron soaked in milk, chopped nuts and whisk using a wire whisk until combined.
• Chill the shrikhand for 2-3 hours for the flavors to infuse well.

Notes

• Use fresh yogurt. Make sure it has not gone sour.
• To make powdered sugar- simply grind your regular sugar in a mixer. I wouldn’t recommend adding icing sugar. Icing Sugar has corn flour added to it which can affect the overall taste.
• You can always adjust the quantity of sugar according to your taste. I haven’t tried using other sweeteners such as coconut sugar, dates, jaggery, or artificial sweeteners like stevia or monk fruit. But if you do try please let me know as well
• You can Use the whey (liquid) that is collected in the bowl to knead the dough or in curries. It is loaded with nutrients and should never be wasted. However, it can add a slight tang to the food.
• You can prepare shrikhand ahead of time and store it in the fridge so that it firms up a bit more.
• You can freeze Shrikhand for upto 2months.

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SUGGESTED SERVINGS:

Shrikhand is best paired with Puris. You can find a no fail Puri recipe here. Or simply eat it chilled.

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