Shrikhand, Kesar Elaichi Shrikhand
by Tarla Dalal
Added to 494 cookbooks
This recipe has been viewed 190584 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.
Shrikhand, Kesar Elaichi Shrikhand recipe with step by step photos
To make the Shrikhand, we will first keep all the ingredients ready. Here we have curd, powdered sugar, kesar, warm milk and elaichi powder. We also have pistachio and almond slivers for garnish.
First step is to take a deep bowl or patila and place a strainer over it.
Place a clean muslin cloth over it. You can either use muslin cloth or a thin cheesecloth for this purpose.
Put the 3 1/2 cups curd in the strainer. We have used thick curd which is made with full fat milk. You can buy the curd from a store or you can learn how to make curd with full fat milk. Using thick curd gives a creamier shrikhand. Make sure to use fresh curd and not a sour one or else the shrikhand will be sour.
Bring together the sides of the muslin cloth.
Tie a tight knot with the edges.
Hang this dahi, preferably in a cool place, over a bowl, and let it stay that way for at least 2-3 hours. This is to remove the whey from the dahi. This whey (liquid) is what makes the curd loose and watery. Once removed, the curd will be super thick and creamy.
Alternately, if you do not want to hang it, put the muslin cloth with curd in a strainer over a bowl and put some weight on it to release the whey. If you are using this method, make sure there is enough distance between the strainer and the bowl so that the collected whey does not come in contact with the curd.
This is what the curd will look like after 3 hours. This is called Hung Curd or Chakka Dahi. If your curd is not thick, you might have to keep it hanging for longer. Some people even hang it overnight. 3 1/2 cups of thick curd resuled in approximately 2 cups of hung curd. Keep aside.
Do not throw away the whey, it is high in protein and hence can be used to make smoothies or soups like Whey soup.
Put the warm milk in a small bowl.
Add the saffron strands to it.
Rub the saffron strands into the milk till it dissolves. This is what will give the color and flavor to this Kesar Eliachi Shrikhand. Keep aside for 5-10 minutes for the color to come.
Put the hung curd in a deep bowl.
Now add the sugar to this. We have used powdered sugar here as it is easier to dissolve and mix. We have only added 1/2 cup of sugar to this but if you want, you can add a little more.
Add the saffron-milk mixture to this. You can see that the milk is not a beautiful yellow color.
We will finally add cardamom to this. Kesar and elaichi together is one of the best combinations for Indian sweets. These spices, combined with hung curd and sugar, make an irresistible Shrikhand.
Combine this well with a whisk till everything is mixed well and there are no lumps remaining.
Garnish with almond and pistachio slivers.
Serve chilled alongside hot puris or plain parathas.
Nutrient values (Abbrv) per serving
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