Shrikhand is a healthy Indian sweet made from strained curd (greek yogurt). Low fat, rich and creamy Greek yogurt shrikhand is generally flavored with saffron, cardamom or diced fruits and served with masala puri or as a standalone dessert. This Gujarati style recipe uses saffron and cardamom powder to get delicious and flavorful taste of a creamy dessert.
Prep Time : 6 hrs.
For hung curd:
- 4.5 cups fresh full fat dahi
- 8 to 9 tablespoon sugar or powdered sugar – add as per taste
- ½ teaspoon cardamom powder (choti elaichi powder) Or 4 to 5 green cardamoms – crushed finely in a mortar-pestle
- 2 pinch saffron strands (kesar)
- ½ tablespoon warm milk
- 7 to 8 crushed or chopped pistachios for garnish. you can use any dry fruit of your choice
- You can use either homemade curd or store bought curd according to the availability. Use the curd that is not sour.
- Take a deep and broad bowl and place a large strainer on it. Spread a clean muslin cloth or a cheesecloth over it and add the plain curd in the center. Wrap the muslin cloth from all sides and tightly tie it.
- Hang curd in a refrigerator for around 6 to 7 hours or until almost water is drained off from the curd. Place an empty container below it to collect the whey (drained curd liquid). Curd should become very thick. If it’s not possible to hang the curd in the refrigerator, keep the tied curd tied in a strainer and put a little weight over it. Keep an empty container below it and place in the refrigerator.
- After 6-7 hours, untie the muslin cloth and transfer thick strained curd to a bowl.
- Take 1/2 tbsp warm milk in a small bowl. Add 2 pinch of saffron strands. Stir and keep aside.
- Add powdered sugar and cardamom powder then add the saffron dissolved milk and powdered saffron in the bowl.
- Mix properly using a hand beater, whip till smooth. The sugar should also dissolve. Check the taste and add more sugar if required.
- Add chopped almonds and cashew nuts and mix well. Refrigerate prepared shrikhand for at least an hour before serving. Serve it chilled after garnishing.