Shrikhand is a traditional Indian dessert made of hung curd/yoghurt & sugar. You can add flavourings like saffron/kesar, cardamom/elaichi powder or fruits like mango, chickoo or dry fruits & nuts too can be added to boost the taste profile.
Shrikhand is one delicious dessert that’s filled with protein, calcium, riboflavin but having said that it also has sugar in it. So, basically when you have that sweet craving, the key word here is portion control my friend.
When I want to have desserts I prefer making it at home because I have complete control over the ingredients I put, I can totally control the amount of sweetness.
In this dessert instead of using highly processed refined white sugar I’ve used raw sugar (well the lesser of the two evils)
Plus I have cut down the quantity of sugar considerably in this recipe. You could always tweak that amount depending on how sweet you’d like this recipe.
So enjoy this recipe just as is or have it with puri(deep fried flat bread), most famous combos Shrikhand Puri.
Simple, yummy, thick, creamy dessert recipe.
First step is to prepare the hung curd. Do not throw this whey out. I added saffron/kesar to my shrikhand. Coming back to the curd. mix in the kesar water along with the strands Next add in the cardomom and mix it well but dont go overboard & keep mixing it as that will lead to a runny consistency. Or serve them in individual cups, garnish with sliced pistachios & then refrigerate. Best served cold.
So take normal regular curd and put it in a strainer or muslin cloth.
Keep this strainer over a bowl to collect the whey & see that the liquid once drained doesn't touch the strainer.
Keep this curd in the strainer over the bowl in the fridge preferably overnight or for a minimum of 5-7 hours.
On the completion of this process you will be left with a nice thick creamy curd in the strainer & the bowl will be filled with the whey.
NOTE:- If you don’t have time or the patience 😅 then you could use Greek yoghurt too and skip the whey draining process & directly jump to point number 3.
Reserve it & use it in dals or curries or chapathi dough or even smoothies.
Since i didn't want a very strong kesar flavor i boiled about 2 tbsp of water & added just a pinch of kesar strands to it & kept it aside to come to room temperature.
You can increase the amount of kesar if you want kesari shrikhand.
(This step is optional)
Remove that creamy curd in a separate bowl & add in the raw sugar
Refrigerate as is to set.
Serve cold.
Ingredients
Directions
First step is to prepare the hung curd.
So take normal regular curd and put it in a strainer or muslin cloth.
Keep this strainer over a bowl to collect the whey & see that the liquid once drained doesn't touch the strainer.
Keep this curd in the strainer over the bowl in the fridge preferably overnight or for a minimum of 5-7 hours.
On the completion of this process you will be left with a nice thick creamy curd in the strainer & the bowl will be filled with the whey.
NOTE:- If you don’t have time or the patience 😅 then you could use Greek yoghurt too and skip the whey draining process & directly jump to point number 3.
Do not throw this whey out.
Reserve it & use it in dals or curries or chapathi dough or even smoothies.
I added saffron/kesar to my shrikhand.
Since i didn't want a very strong kesar flavor i boiled about 2 tbsp of water & added just a pinch of kesar strands to it & kept it aside to come to room temperature.
You can increase the amount of kesar if you want kesari shrikhand.
(This step is optional)
Coming back to the curd.
Remove that creamy curd in a separate bowl & add in the raw sugar
mix in the kesar water along with the strands
Next add in the cardomom and mix it well but dont go overboard & keep mixing it as that will lead to a runny consistency.
Refrigerate as is to set.
Or serve them in individual cups, garnish with sliced pistachios & then refrigerate.
Serve cold.
Best served cold.
