Shrikhand is a traditional Indian dessert made with hung curd, saffron, cardamom, and dry fruits. This no-cook recipe is easy to make and it is perfect for beating the summer sun.
Shrikhand is popular in Indian states like Maharashtra and Gujarat amongst others and it is often found as an integral part of the thali meal in weddings and restaurants. It can also be served alongside puris or roti (Indian flatbread).
It’s fascinating to find how the humble curd transforms itself into a mouthwatering delicious and refreshing dessert.
There are many variations to Shrikhand depending on the flavors that you use to prepare this dessert. This is the Kesar-Elaichi Shrikhand or Saffron-Cardamom Shrikhand.
perfect for summers
How to Make Shrikhand- Step by Step Pictures
To make Shrikhand, we need hung curd. Hung curd can easily be prepared at home and here are the steps.
How to Prepare Hung Curd at Home:
- 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 over 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.’
5. 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.
6. Mix well using a whisk until smooth and creamy. You may also use an electric beater.
This is the base for making any Shrikhand.
7. To make Kesar-Elaichi Shrikhand, soak a few saffron strands in two tablespoons of warm milk for five to ten minutes.
8. To the Shrikhand base, add crushed cardamom, almond, and pistachio slivers and saffron milk. Mix well.
9. Transfer to serving bowls. You can spoon in the Shrikhand or use a piping bag for the same.
10. Garnish with almond pistachio slivers and saffron strands.
Serve as a dessert or with Poori as a side.
Shrikhand Recipe Video
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FAQs and Tips for Making Shrikhand at Home
- Use fresh curd for preparing hung curd. Do not use sour, days-old curd.
- How to make Shrikhand thicker? To ensure the right thick, creamy, and smooth consistency, it is important that you use hung curd for this recipe. In regular curd, the water content is more and this whey will make Shrikhand loose and liquidy.
- Is there a substitute for hung curd? You may please use Greek Yogurt for making this recipe. Strain well and you may use it for immediate use.
- What do you do with the whey? Do not throw it away. It is high in protein and can be used to knead wheat flour for Rotis. It can also be used in smoothies and soups.
- The beautiful yellow color comes naturally from Saffron strands. Give it some time, say 10-15 minutes for the warm milk to turn yellow. You may also omit saffron and add only the cardamom for flavoring. Shrikhand will still taste amazing!
- Use powdered sugar for this recipe. Since there is no cooking involved, the granulated sugar will not mix smoothly with the curd and you’d bite into sugar grains which isn’t the right consistency. Adjust the sugar to suit your taste.
- Can we keep Shrikhand for later use? Yes, you may chill in the refrigerator before serving.
- How long does Shrikhand last in the fridge? Shrikhand will last about a week or so in the refrigerator. But it always better to prepare Shrikhand
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