Shrikhand recipe – Shrikhand is a thick creamy & delicious Indian dessert made with strained yogurt (curd), sugar, cardamoms & nuts. Kesar Elaichi Shrikhand (Saffron and Cardamom flavored sweet Greek Yogurt) is an essential element of Gujrati Thali or Gujarati cuisine. Check your inbox or spam folder to confirm your subscription. 2. Required fields are marked *, I love simplifying Indian food recipes without using highly processed ingredients. Shrikhand is made by just whisking strained yogurt, sugar, cardamom powder and saffron soaked milk. Add curd to the cloth. I tasted this for the first time when I was about 14 years old, we were in Mumbai visiting one of our relatives and I had to eat a small bowl of this. This is done … Bring the sides together and then squeeze off the excess whey from it. Greek yogurt also works great if you are pressed with time. Read more.. Next gently squeeze the excess water from yogurt. Drain the yogurt – Put a muslin or cheese cloth over a strainer. The sugar and fruit was added to make it more palatable. If you are doing in large quantities then you can also use a hand blender or a food processor. Place the entire pack of yogurt in between a large & thick absorbent cloth. Otherwise it will turn runny after adding sugar. Shrikhand Sandesh or Yogurt Frozen Sandesh is my choice for Y in the A to Z Bengali Sweet Series. But if you are craving for shrikhand and just don’t have the patience to wait :), you could always get storebought shrikhand. Serve cold. Shrikhand is commonly eaten with a meal or as a dessert. 3. Place a strainer over it. Remove and empty the thickened yogurt in a large bowl. 1. Flavoring: I have used cardamom powder and saffron for flavouring. I have made this, even more, protein rich and delicious by adding the nuts powder to the base. Soon i will be posting the pictures of other versions. 2. Here's a list of, Kesar Pista (Saffron and Pistachio) Smoothie ». It can be also be flavoured with fruit purees like mango and strawberry. Looking for some other dessert ideas with yogurt check out, Mango Shrikhand (Amarakhand), Mango Yogurt Delight, Misti Doi and Blueberry Fool. Refrigerate for about 45 mins to 2 hours. I usually make it with only cardamom powder as my kids’ don’t like the saffron flavour here. Place a bowl underneath the strainer to collect the excess water. Shrikhand, a popular dish from Gujarati and Maharashtrian cuisine is derived from the word shirkhand –  shir (milk) and khand (sugar). Home » Indian Food Recipes » Desserts » Indian Sweets » 5-minute Shrikhand (Sweet strained yogurt recipe), Published on December 20, 2017 | Last updated on May 21, 2019 | By Anushree Shetty - This post contains affiliate links. Mix the saffron and the hot water and let it sit there for 5-10 minutes to soften and color the water. The most common flavouring ingredients used are cardamom & saffron. Put yogurt in a fine-mesh strainer suspended over a large bowl, cover with plastic wrap and place in the fridge. Comment document.getElementById("comment").setAttribute( "id", "a01802b395f4d37b874cf28bc96e0e5e" );document.getElementById("e37ec555a8").setAttribute( "id", "comment" ); Gorgeous pics.. will be trying this soon. Pour the yogurt on the cheesecloth, gather the cloth corners and tie them into a bundle. The other ingredients of shrikhand along with its main ingredients in accurate quantities are: For hung curd: My aim is to help you cook great Indian food with my time-tested recipes. Please share a recipe for kachori. Bring all the edges together. This is done by gathering the ends of the cheesecloth and using one end to tie a knot. Serve with puri or chill and enjoy as a dessert. Nothing like the soft and creamy texture it is supposed to be. Sugar (1/3 cup or to taste) 1 Tbsp warm milk. 4. And if you have HUNG CURD or Greek yogurt ready … Hi! Continue to add to the curd mixture the Saffron strings with the colored red water. This way the whey drains up super quickly from the curd within 45 mins to 1 hour. The thick hung curd has left over the cotton cloth. If you have the curd - yogurt ready (either homemade or store bought) you will need about 4-5 hours to get shrikhand ready. If the curd is not strained well & chakka is not thick then keep it for longer moving the pack of curd to the drier side of the towel. There are quite a few variations (with many more cropping up nowadays), but one of its most popular variations is Amrakhand - where mango puree is added to this dessert. Thicker the yogurt, denser the shrikhand. The only thing is the texture is more like refrigerated peanut butter – thick and hard. Your email address will not be published. Use more or less sugar to suit your taste. Add powdered sugar and then elaichi powder. Your email address will not be published. Refrigerate it to set. The main ingredients of shrikhand are strain yogurt, sugar, cardamom or saffron. Step 1 -> Milk Step 2 -> make plain homemade yogurt (curd/dahi) … Place the curd along with the cloth in between a thick large absorbent towel or cloth. Serve shrikhand with puri or chill and serve as a dessert. Simmer to Slimmer is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com. For more desserts, you can checkFruit custardRabri or rabdiBasundiKulfiMango kulfiFalooda, For best results follow the step-by-step photos above the recipe card. For the absorbent cloth I use a very thick towel which is good enough to absorb all of the whey. Meanwhile, mix together all the other ingredients and taste and adjust for sweetness. You need to go through the steps given below to make yogurt. This is a delicious twist to the regular Shrikhand, where along with the creamy thick curds, you have the soft fresh chhana added. Wrap the curd in the cloth and gently squeeze to drain excess whey. Whisking: After adding sugar whisk the yogurt very well using a hand whisk until smooth. Combine yogurt and sugar in a medium-sized bowl and whisk until the sugar dissolves. I use my cast iron pan. Spread a thin muslin cloth or a cheese cloth. Here with I have shared how to make greek yogurt/hung curd to make all types of Shrikhand. It is believed that ancient travellers in India practiced this method of draining yogurt to make it more mobile and easy to transport. Then place a heavy pot or a heavy object or a cast iron pan. Tie the bundle to a ladle or a big spoon and place the spoon over a deep bowl to collect the water. Add 4 cups of the fresh curd over the cotton cloth, keep it aside for 1 to 2 hours and drain the whole water out if it.