Shrikhand recipe
Shrikhand is strained yogurt, enriched with the intoxicating aroma of spices like cardamom and saffron, often adorned with slivers of almonds and pistachios. Originating from the western parts of India, primarily Gujarat and Maharashtra, Shrikhand is a yogurt-based dish, that transcends the boundary between sweet and savory. It’s a complex dessert, yet surprisingly simple to make.
Ingredients
- 1 kg yogurt / dahi / curd
- 200 grams sugar
- 1/2 teaspoon cardamom powder
- Saffron / Kesar
- 2 tablespoons milk
- 2 tablespoons almond / badam
- 2 tablespoons pistachios
- rose water
Instructions
Pre-Cooking Prep Steps
- Straining the Yogurt (Preparation time: 8-12 hours): Lay a cheesecloth or clean, white muslin cloth over a large mixing bowl, ensuring it's spread evenly and hanging over the sides. Pour the yogurt into the cloth. Gather the edges of the cloth to form a pouch and tie it tightly. Hang this pouch in a cool place, allowing the whey to drip into the bowl below. Let it hang for at least 8-12 hours to get thick, creamy yogurt known as "Chakka."
- Soaking Saffron (Preparation time: 20-30 minutes): In a small bowl, pour 2 tablespoons of warm milk. Add a pinch of saffron strands to the warm milk and let it soak for 20-30 minutes. This will draw out the color and aroma from the saffron.
Cooking Steps
- Combining Ingredients (Time: 10 minutes): Once you have your strained yogurt ("Chakka"), transfer it to a medium-sized mixing bowl. Add the powdered sugar to the yogurt. Use a whisk or spoon to mix well until it achieves a smooth, lump-free texture. Add ground cardamom and whisk again to incorporate it evenly.
- Adding Saffron and Milk Mixture (Time: 3-4 minutes): Add the saffron milk (that has been soaking) to the yogurt mixture. If using rose water, add it now. Mix well to ensure that the saffron and rose water (if using) are well-incorporated, giving the Shrikhand a beautiful color and fragrance.
- Garnishing (Time: 2-3 minutes) Add slivered almonds and chopped pistachios to the mixture. Serve. Refrigerate for 30minutes to 1 hours before serving.
Equipment Used for This Recipe
- Cheesecloth or a clean, white muslin cloth
- Air Tight Container
Notes & Tips
- The quality of yogurt is crucial for making Shrikhand. Always use full-fat yogurt for a creamy texture.
- Straining time may vary depending on the thickness of your yogurt and local weather conditions.
- Adjust sugar according to your personal preference; some might like it sweeter, while others might prefer a milder sweetness.
- The saffron is optional but highly recommended for authentic flavor.
- You can store the Shrikhand in an airtight container in the fridge for up to 1-2 days.
Nutrition Information (Note: Approximate)
Nutrition Facts
Shrikhand recipe
Amount per Serving
Calories
402
% Daily Value*
Fat
13
g
20
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
33
mg
11
%
Sodium
119
mg
5
%
Potassium
478
mg
14
%
Carbohydrates
64
g
21
%
Fiber
1
g
4
%
Sugar
61
g
68
%
Protein
11
g
22
%
Vitamin A
275
IU
6
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.4
mg
24
%
Vitamin B3
0.4
mg
2
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.2
mg
10
%
Vitamin B12
1
µg
17
%
Vitamin C
2
mg
2
%
Vitamin D
0.3
µg
2
%
Vitamin E
2
mg
13
%
Vitamin K
1
µg
1
%
Calcium
331
mg
33
%
Iron
1
mg
6
%
Magnesium
50
mg
13
%
Zinc
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.