Shrikhand Recipe 

By Fiza Khan.

Ingredients:

3 cups Curd (Yogurt), not sour

1/4 cup + 2 tablespoons (or according to taste) powdered Sugar

1/2 teaspoon Cardamom Powder (elaichi powder)

10-15 Almonds and Cashew nuts, roughly chopped

Directions:

1. 

   You can use either homemade curd (plain yogurt) or store bought curd according to the availability. Use the curd that is not sour otherwise, shrikhand will turn sour.
2. 

   Spread clean muslin cloth or cheesecloth over large strainer on a big plate. Place plain curd in the center.
3. 

   Wrap it from all sides and tightly tie muslin cloth.
4. 

   Hang curd in a refrigerator for around 6 to 7 hours or until almost water is drained off from curd. Place an empty container below it to collect the whey (drained curd liquid). Curd should become very thick.
5. 

   After 6-7 hours, untie muslin cloth and transfer thick strained curd to bowl.
6. 

   Discard the whey.
7. 

   Add sugar and cardamom powder.
8. 

   Mix properly using a hand beater or a spoon until smooth.
9. 

   Add chopped almonds and cashew nuts and mix well. Refrigerate prepared shrikhand for at least an hour before serving. Serve it chilled.

Tips and Variations:

• Add dry fruits or fresh cut fruits like chiku(sapodilla), apple, grapes, pineapple, and mango to make a creamy fruit dessert for variation
• To make kesar shrikhand, dissolve 7-8 saffron strands in 1-tablespoon warm milk, add and mix well in step-7.
• Use double toned or full cream milk to prepare a curd. Alternatively, you can use store bought curd (yogurt).
• If you are in a hurry, use readymade Greek yogurt (chakka) and hang the curd for 2-3 hours only.

Taste: Sweet and creamy with nice aroma of saffron and cardamom

Serving Ideas: Shrikhand – puri and potato sabji is one of the most popular lunch menu items in Gujarat and Maharastra states of India. It is a delicious sweet that can be served alone to satisfy your sweet cravings.