Shrikhand recipe- shrikhand is a traditional Indian sweet from Maharashtra and Gujarat. A light and healthy dessert made with hung yogurt known as chakka dahi. This flavourful dessert has sugar and flavour of cardamom and kesar.
In this post, I am sharing a Kesar Badam shrikhand recipe. Here's how to make Shrikhand
What is Shrikhand
It's a light healthy and mildly sweet dish made with hung curd (hung yogurt) commonly known as chakka in India. To sweeten this, powdered sugar is added. And normally to add texture one can add fruits and dry fruits.
Shrikhand is one of the most common dishes served with poori in Gujarati and Maharashtrian weddings. In Gujarat, this is also known as Matho.
You need three basic ingredients for shrikhand. Fresh Yogurt, sugar and flavour (optional). For flavour kesar, elaichi (cardamom) are the traditional choices.
How to make Shrikhand?
To make Shrikhand, the first step is making strained yogurt or hung curd. You can strain it either using a fine-mesh sieve or a muslin cloth. You can use cheesecloth as well.
Place the muslin cloth in a strainer and pour fresh yogurt. Bring together edges and keep it till most of the water/whey is strained. Yogurt becomes creamy at this stage.
This thick yogurt is called chakka. Now I use this chakka for a variety of recipes. For making shrikhand, I mix this with powdered sugar and flavour it as per mood in this recipe I used saffron (kesar).
Shrikhand Recipe Video
Recipe Notes and Tips
- Making hung yogurt/ curd cheese is the longest time-consuming step in making shrikhand. If you want a quick fix, you can use greek yogurt instead.
- Always use fresh curd, Sour curd spoils the taste, so always use freshly made curd.
- While straining I keep it in the fridge to ensure that it does not turn sour.
- I advise using powdered sugar. Do not use crystallised sugar because it may not dissolve properly.
- Do not add honey or liquid sweeteners because it can become runny.
The basic recipe remains the same but you can make many different flavours of shrikhand.
The one I make most commonly is this recipe of kesar shrikhand. And Saffron and cardamom are added to flavour it.
Another popular variation is Mango Shrikhand also called Amarkhand.
You can skip the sugar and add rose syrup to make rose shrikhand.
You can also add fruits or puree of fruits as per your choice and make many variations. Raspberries, strawberries or even blueberries if you are feeling fancy.
Some of the not so traditional flavours I recently tried are coffee shrikhand, Nutella shrikhand and chocolate shrikhand.
What to Serve with Shrikhand
Traditionally, Shrikhand is served along with meals. Best way to enjoy shrikhand is with puri. For me, Shrikhand poori is the best combination ever. If you are not a poori fan, you can serve with the Puran poli or simple paratha. I mostly serve it towards the end of the meal as a dessert.
Shrikhand Recipe - Kesar ELaichi Shrikhand
- 4 cups Yogurt fresh curd
- 4 tablespoon sugar powdred
- 10-15 saffron kesar strands
- ½ teaspoon cardamom powder elaichi powder
- Soak saffron in water for 20 minutes and keep it aside.
- On a strainer, place a muslin cloth or cheese cloth and place a big vessel under it to collect the whey. You can use whey in other recipes.
- After few hours, shift the thick curd in a bowl.
- Whisk it for about a minute to make it smooth.
- Add saffron water, cardamom powder and mix it gently.Now you can either serve it in bowl with chopped almonds/badam on top.
- Or serve it in fancier way as I have shown in the video above. Serve with puri or as a dessert on it's on. You can make it in advance and store it in refrigerator.