Chocolate Shrikhand is a delicious twist on the traditional Gujarati Kesar Elaichi Shrikhand. Made with hung curd and melted chocolate, this no-cook recipe is easy to make and is perfect to beat the summer sun.
800 gms Curd or 500 gms Hung Curd or Greek Yogurt
1/4 cup Powdered Sugar
50 gm Dark chocolate or Milk chocolate
1 tbsp Cocoa powder
2 tbsp Milk
2 tbsp Chocolate Chips
Chocolate sprinkles for garnish
Place a muslin cloth atop a strainer and add about 800 grams of curd. Place a bowl beneath to collect the whey water.
Tightly wrap the muslin cloth and refrigerate for six hours or overnight. You may also choose to add weight onto this tightly wrapped curd.
Unwrap the muslin cloth to find the thick, hung curd the next day.
Transfer to a bowl. This creamy hung curd is also called ‘Chakka.’
To this add a quarter cup of powdered sugar. You can make powdered sugar at home by grinding granulated sugar in a blender or food processor till you get fine, fluffy powdered sugar.
Mix well using a whisk until smooth and creamy. You may also use an electric beater.
This is the base for making any Shrikhand.
To make Chocolate Shrikhand, add dark chocolate, cocoa powder, and milk in a bowl.
Melt this mixture in a microwave or by double boiling method. If in a microwave, use 10-second bursts and mix in between till the chocolate melts. Allow it to cool to room temperature before adding it to the curd.
To the Shrikhand base, add the melted chocolate and chocolate chips. I used white chocolate chips. You may use dark chocolate chips as well.
Mix well and top it with chocolate chips, chocolate sprinkles, or chocolate confetti.
- Category: Desserts
- Method: No Cook
- Cuisine: Indian
Keywords: Chocolate Shrikhand, Holi recipes, Summer recipes