Shrikhand is the sweetest version of milk and one of my favourites. This smooth, thick, saffron-infused snack can be made with yogurt, a classic dish from the Indian state of Gujarat. Homemade yogurt tastes good, but you can get the smooth version with store-bought Greek yogurt. In a real game changer, my friend Khushbu suggested putting the shrikhand in a flaky raisin crust and chilling it like an unbaked pie. Shrikhand cake is a nice idea but I am happy to put it in a bowl.. Let’s learn to make this simple yet delightful Indian dessert:
Ingredients:
- Strained yogurt or hung curd
- Powdered sugar
- A few strands of saffron
- Milk
- A pinch of green cardamom powder
- A few drops of rose water
Directions:
- To make hung curd, or strained yogurt, place a strainer over a bowl and pour the yoghurt in it. Once the extra water has strained, transfer the yoghurt to a clean muslin cloth. Hold all ends of the cloth and squeeze the mix to get rid of all the extra water. Now tie a knot and hang the yoghurt for a few hours.
- To make saffron infused milk, add a few strands of saffron or kesar to 2 or 3 tablespoons of milk and leave it to infuse. Mix the strained yoghurt and kesar milk.
- Add powdered sugar and a pinch of green cardamom powder to the mix. Shrikhand is ready.
- Garnish it with chopped almonds and pistachios to add crunchiness and richness to your dessert. You may also add a few drops of rose water for a unique flavour and fragrance.
History of Shrikhand
Kunti’s son Bhimsena was an expert cook. The origin of the word Shrikhand came from the Sanskrit word sheer, thick milk and the Parsi sweet word Qand. Amrakhand; A variety of Shrikhand mango pulp is very popular in some parts of Maharashtra, India.
