Shrikhand is an Indian sweet dish made of strained yogurt. It is one of the main desserts in Gujarati Cuisine & Maharashtrian cuisine.
TIME 45 minutes
YIELD 3 Servings
How to prepare?
Ingredients 2 cups curd(yogurt) 2-3 tbsp sugar ¼ tsp cardamom powder (elachi) 4-5 saffron strands (soaked in 1 tbsp milk) ¼ cup chopped nuts (cashews, almond and pistachios) optional
Method Take a deep bowl and a strainer. Spread the muslin cloth or cheese cloth or thin cotton cloth over the strainer. Pour the curd in the centre. Wrap the muslin cloth from all the edges and tightly tie it. Gently squeeze water from it if you can (make sure the curd doesn’t come out while squeezing). Hang the curd for 5-6 hours or overnight over a bowl in refrigerator. Transfer the drained hung curd into a bowl. Add sugar, saffron milk and cardamom powder Mix well using a hand blender or the spoon until smooth. Add chopped nuts and mix well. Refrigerator for an hour. Garnish with chopped nuts and serve chilled with puri.
Note: Use fresh thick yogurt(curd) not sour curd. When the water is draining from the yogurt, it’s suggested to keep the yogurt in the refrigerator in order to keep the yogurt from becoming more sour. Adjust the quantity of sugar as needed.
For instant shrikhand use Greek yogurt instead of plain yogurt( no need to hung the Greek yoghurt) but don’t stir vigorously after adding sugar and cardamom powder it might turn thin.