Shrikhand is a traditional Indian dessert served as one of the must dessert in Gujarati weddings. Hung yogurt is sweetened and flavor with cardamom powder and saffron and studded with crunchy mixed nuts. Chilled shrikhand along with hot puris make a delicious meal any time of the year.
This wonderful slightly tangy dessert is essenced in various ways. I have made the most traditional one, infused with saffron strands, cardamom and pistachios. Seasonal fruit purees can be added for fruity flavors.
- 2 cups thick curd
- 2 tablespoon sugar powder
- Generous pinch of cardamom powder
- Generous pinch nutmeg powder
- 2 tablespoon warm milk
- Generous pinch Kesar/Saffron strands
- Few chopped pistachios and almonds for garnishing
How to go about it-
- Tie the yogurt in a piece of muslin and hang/place it for 4-5 hours or overnight over a bowl, in a refrigerator, to drain.
- Transfer the drained yogurt into a bowl. Add the sugar powder and mix well.
- Soak the saffron in warm milk, cool and add to the yogurt mixture. Mix well. Do not whisk or stir vigorously otherwise you will end up with runny and thin consistency of shrikhand. We want nice and thick.
- Now add cardamom powder and nutmeg powder and mix well.
- Add the dry fruits and refrigerate.
- Serve chilled garnished with almonds, pistachios and few saffron strands.
- Always use the thick curd to make hung curd.
- Do not whisk or stir vigorously it will end up with thin consistency.
- You can make the hung curd in large quantity and refrigerate it.
- For mango or strawberry shrikhand, we need to add mango/ strawberry pulp and mixed fruits for fruit shrikhand.
- If you don’t like nutmeg flavor, you can skip that also.
- Always serve cool.
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