Shrikhand, Kesar Elaichi Shrikhand
by Tarla Dalal
Added to 494 cookbooks
This recipe has been viewed 182063 times
It is simply amazing how the humble dahi transforms into a mouth-watering dessert in just a few simple steps. Here is the easiest and best way to make yummy Shrikhand out of everyday curds. It does not even require any cooking.
Also known as Matho, Shrikhand is an integral part of a traditional Maharashtrian or Gujarati Thali. Apart from tasting yummy by itself, it can also be enjoyed as an accompaniment for roti or puris.
Depending on what flavouring substances you add to the thick and creamy hung curds, you get different varieties of Shrikhand. From flavours and essences to dry fruits and nuts, not to forget fruit pulps like mango, strawberry, rose, raspberry and chickoo, you can add an endless number of ingredients to your Shrikhand.
Of course, there are some classic all-time favourites like the mango-tinged Aamrakhand. Interestingly, you can also make a healthy diabetic-friendly version of this popular dessert Mixed Fruit Shrikhand.
Just let your imagination run wild and come up with your own funky versions!
- To make the shrikhand, hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
- Rub the saffron into the warm milk until it dissolves.
- Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
- Serve the shrikhand garnished with slivers of pistachicos and almonds.
- VARIATION : STRAWBERRY SHRIKHAND
- Add 1 cup of sliced strawberries instead of the saffron and cardamom powder at step 3.
- Adjust the sugar accroding to the sweetness of the strawberries.
Nutrient values (Abbrv) per serving
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