Shrikhand
Veg
Strained yoghurt (chakka) sweetened with sugar and perfumed with saffron and cardamom — smooth, dense, and intensely flavoured. A beloved Gujarati and Maharashtrian dessert eaten with puri, or on its own, a staple of both home meals and weddings.
Cuisines
Malvani
Saraswat
Gujarati
Kutchi
Kathiyawadi
Kolhapuri
Maharashtrian
Surati
Best for
Lunch
Dinner
Recipe
Prep: 15 min
2-3 servings
Ingredients
|
2 cups | Yogurt , hung |
|
1/2 cup | Sugar , powdered |
|
1/4 teaspoon | Cardamom , powder |
|
1/4 teaspoon | Saffron , strands |
|
2 tablespoons | Milk , warm |
|
2 tablespoons | Nut , chopped mixed (almonds, pistachios) |
|
— | Nutmeg , a pinch, optional |
Instructions
- 1 Soak the saffron strands in warm milk for 10 minutes to release their color and flavor.
- 2 In a mixing bowl, combine the hung curd and powdered sugar. Mix well until the sugar is completely dissolved.
- 3 Add the cardamom powder and soaked saffron milk to the curd mixture. Stir thoroughly to combine.
- 4 If using, add a pinch of nutmeg to the mixture and mix well.
- 5 Refrigerate the shrikhand for at least 1 hour to allow the flavors to meld.
- 6 Before serving, garnish with chopped mixed nuts.
Tips
Ensure the curd is well-drained to achieve a thick consistency. Adjust sugar to taste.