Shrikhand is a popular Indian dessert originally made in Gujarat in western India but is now loved all over the country and the world. It is a creamy and sweet dessert made by straining yogurt and adding sugar, spices, dry fruits, and sometimes fruit.
Yogurt(Dahi) is one of the major ingredients in Shrikhand. In India, yogurt is made by fermenting milk with a culture of bacteria, which gives it a thick and creamy consistency. This yogurt is further strained for Shrikhand Recipe to remove any extra liquid, creating a thick and creamy texture ideal for desserts.
Shrikhand is flavored with sugar, cardamom powder, and saffron threads in addition to yogurt. The cardamom powder adds a warm, aromatic flavor to the dish, while the saffron strands give it a beautiful yellow color and a delicate, floral flavor. Shrikhand is sometimes served with chopped fruit, like mango or pineapple, which gives the dish a sweet and tangy flavor.
Shrikhand is often served chilled, making it a refreshing dessert during the hot summer months. It can be enjoyed on its own, or as a topping for other desserts like Gulab Jamun or Rasgulla. Overall, Shrikhand is a delicious and easy-to-make dessert that is perfect for any occasion!
Shrikhand Recipe Ingredients
Table of Contents
- 2 cups of plain yogurt
- 1/2 cup of powdered sugar
- 1/4 teaspoon of cardamom powder
- 1/4 teaspoon of saffron strands
- 1 tablespoon of warm milk
- 1 tablespoon of chopped nuts (pistachios, almonds, cashews) for garnish
Instructions to Make Shrikhand Recipe
- Start by straining the yogurt to remove any excess liquid. You can do this by placing a cheesecloth or muslin cloth over a sieve and placing the sieve over a bowl. Pour the yogurt into the cheesecloth and let it sit in the fridge for at least 4-5 hours or overnight.
- Once the yogurt is strained, transfer it to a mixing bowl and add the powdered sugar. Mix well until the sugar is fully incorporated into the yogurt.
- Next, add the cardamom powder to the mixture and stir until it is evenly distributed.
- In a small bowl, add the saffron strands and warm milk. Let it sit for 5 minutes until the milk takes on the color and flavor of the saffron.
- Add the saffron-infused milk to the yogurt mixture and stir until it is fully incorporated.
- Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld together.
- Once chilled, transfer the Shrikhand to serving bowls and garnish with chopped nuts. Serve chilled and enjoy!
That’s it! This recipe is easy to follow and produces delicious results. Shrikhand is a perfect dessert to serve at dinner parties, or as a sweet treat after a spicy Indian meal.
Read Other Recipe: Dahi Vada Recipe
Shrikhand Recipe
Ingredients
- 2 cup plain yogurt
- ½ cup powdered sugar
- ¼ teaspoon cardamom powder
- ¼ teaspoon saffron strands
- 1 tablespoon warm milk
- 1 tablespoon chopped nuts (pistachios, almonds, cashews) for garnish
Instructions
- Start by straining the yogurt to remove any excess liquid. You can do this by placing a cheesecloth or muslin cloth over a sieve and placing the sieve over a bowl. Pour the yogurt into the cheesecloth and let it sit in the fridge for at least 4-5 hours or overnight.
- Once the yogurt is strained, transfer it to a mixing bowl and add the powdered sugar. Mix well until the sugar is fully incorporated into the yogurt.
- Next, add the cardamom powder to the mixture and stir until it is evenly distributed.
- In a small bowl, add the saffron strands and warm milk. Let it sit for 5 minutes until the milk takes on the color and flavor of the saffron.
- Add the saffron-infused milk to the yogurt mixture and stir until it is fully incorporated.
- Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld together.
- Once chilled, transfer the Shrikhand to serving bowls and garnish with chopped nuts. Serve chilled and enjoy!
- That’s it! This recipe is easy to follow and produces delicious results. Shrikhand is a perfect dessert to serve at dinner parties, or as a sweet treat after a spicy Indian meal.
