Essence of Shrikhand
Originating from the western state of Gujarat, Shrikhand has become a beloved sweet indulgence enjoyed across the Indian subcontinent. In the vibrant tapestry of Indian cuisine, desserts hold a special place. Among these culinary delights, Shrikhand stands out as a timeless classic dessert, cherished for its creamy richness, aromatic undertones, and simplicity. What is Shrikhand? It is a light, creamy, sweet Indian yoghurt flavoured with cardamom powder, saffron, and nuts. Hung curd, forms the base of this delectable dessert. Another version of the Shrikhand recipe that is very popular and an absolute summer favourite – the Mango Shrikhand.
The Hung Curd
Thick, creamy, curd is the key ingredient for the shrikhand recipe. In India, we tie the curd (learn to make set curd at home) in a muslin cloth for 2 hours to drain all the water (whey) and get a soft, block of cheese. In the native dialect, the hung curd is known as ‘chakka‘. During the hours when the curd is hung, it gradually transforms personality from a humble liquid to a soft cheese, which melts in the mouth. You can use this soft cheese to make strawberry cheesecake, flavoured yoghurt, or other similar desserts. Other Ingredients:
Sugar: Use powdered white sugar or caster sugar for sweetening. Saffron gives a golden hue and aroma to the yoghurt. Green Cardamom powder gives a sweet taste and aroma to the yoghurt. Chopped pistachio and rose petals add taste and glamour to the shrikhand.
How To Make Hung Curd
Begin by straining the plain curd: Step 2: Infuse Aromatic While the curd is straining, prepare the saffron infusion to impart its vibrant colour and delicate aroma to the Shrikhand. Step 3: Flavorful Assembly Once the hung curd is ready, it’s time to infuse it with flavours and aroma. Step 4: Garnish with Nuts To add texture and visual appeal to our Shrikhand, we’ll garnish it with a medley of chopped nuts and rose petals. Step 5: Chill and Serve For the ultimate indulgence, allow the Shrikhand to chill in the refrigerator for at least 1-2 hours before serving.
My Tried and True Tips
Use full-fat curd or the set curd for a creamier and richer Shrikhand. While straining the curd, it is best to keep it inside the refrigerator, especially in tropical climates. Due to heat and humidity, curd becomes sour. Adjust the amount of sugar according to your preference for sweetness. Experiment with different nuts and dried fruits to customize the garnish to your liking. For a vegan Shrikhand recipe, substitute dairy yoghurt with plant-based yoghurt alternatives.
More Indian Dessert Recipes
Basundi Badam Milk Kesar Pista Kulfi Mango Shrikhand Baked Shahi Tukda Mango Chia Pudding
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