Shrikhand (A dessert using Hung Curd) Recipe
Shrikhand is a specially prepared sweetened yogurt. This is a speciality of Maharashtra and is often a dessert for any special occasions and festivals, especially Dussehera. It can be prepared mainly in two different flavors, Elaichi and Kesar (cardamom and saffron), and mango flavor. Shrikhand with mango flavor is known as 'Amrakhand'. The recipe given here is for saffron and cardamom flavored Shrikhand.
- Plain yogurt - 4 cups
- Saffron - 1/8 tsp
- Milk - 1 tsp
- Cardamom powder - To taste
- Almonds or Chironjis (optional) - Sliced and as per liking
- Sugar - About 2 cups (Same in quantity as the 'chakka' or hung curd)
- Nutmeg powder - About 1/2 tsp
- Pour 4 cups plain yogurt in a clean thin cotton cloth and hang to drain out the whey. In 7 to 8 hours or overnight, most of the whey will flow away.
- Keep the wrapped yogurt near the sink on a flat surface, and keep a heavy weight on it, for half an hour. This way any remaining whey will also get squeezed out.
- Soak 1/8 tsp saffron in 1 teaspoon warm milk for 10 minutes.
- Now remove the 'chakka' (whey-free yogurt) from the cloth, measure it, and add sugar, equal in quantity to the 'chakka'.
- Mix thoroughly till the sugar dissolves.
- Sieve out using a fine-holed strainer or a 'puran yantra'(used for puran poli).
- Add the milk with saffron, nutmeg powder, and fine cardamom powder to taste. Mix again.
- Store in a container and refrigerate.
- When serving, you may sprinkle some pre-soaked, peeled and sliced almonds or chironjis (almond flavored dried seeds) and serve cold if serving as a dessert. When included in a meal, it is usually served with puris.