Shrikhand – श्रीखन्ड; is a Gujarati and Maharashtrian Indian sweet dish made from hug curd. Normally you can found in wedding or Restaurant in a thali meal. It is very easy to make and anyone can make it, no such specific ingredient require making it, all are available in home easily. I love to have it in summer time, but you can have it in any season as you like. What are you waiting for, try out this recipe and share your experience here with us in comment box.
10 hrPrep Time
30 minCook Time
10 hr, 30 Total Time
- Curd (दही); not sour - 4-5 cups
- Cardamom (छोटी इलायची) - 4-5
- Saffron (केसर) - Few strands
- Warm milk (गर्म दूध) - ½ tbsp.
- Dry fruits for garnish - Handful
- Powdered sugar (पिसी चीनी) - 8-9 tbsp.
- On the top of deep bowl place sieve (छलनी) and layer it with cotton cloth. Pour curd over it, pick all four corners of cotton cloth, wrap all sides and tightly tie cotton cloth. Hang curd in a refrigerator for overnight. Remember not to remove blow and sieve (छलनी) below the hang curd. This process is for to remove all water from curd.
- Next morning, mix saffron (केसर) in warm water. Chop dry fruit. Make fine powder of cardamom (छोटी इलायची). Keep aside.
- Take hung curd in a bowl mix it with cardamom (छोटी इलायची) powder, powdered sugar (पिसी चीनी) and saffron (केसर) mix warm milk in a bowl. Lightly stir with a spoon.
- Now with beater or blender wipe this mixed hung curd to make it smooth. Your Shrikhand is now ready. Refrigerate to serve later.
- Garnish with chopped dry fruits and serve chill as dessert.
• You can use curd removed water to make curry dishes. It will enhance the taste of curry and also give extra creamy texture to you dish.
|Image courtesy of Secretlondon via Wikimedia Commons|
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