SHRIKHAND RECIPE - KESAR ELAICHI SHRIKHAND

    Shrikhand is a popular dessert from the Western States of India - Maharashtra & Gujarat. Shrikhand, colloquially called 'Matho' is one must serve dessert in a Wedding Thali Meal. It is mentioned as Shikhrini in Sanskrit Literature. Shrikhand is made from hung Curd/Yoghurt referred to as 'Chakka' in Marathi. Hung Curd is the thickest form of a Curd where all its whey has drained off & only the thick Curd/Yoghurt is left out.

    Shrikhand is an extravagant avatar from the humble homemade Curd/Yogurt. Homemade Curd/yoghurt with a few processes & add-ons it is converted into a creamy, smooth, silky-textured Shrikhand. An easy, no-cook recipe loaded with nutrition, digestive agents and above all - a guilt-free sweet indulgence. Shrikhand recipe is made from thick hung Curd/Yoghurt, powdered Sugar, Cardamoms, Saffron with a bit of milk and served with loads of slivered nuts. Shrikhand is served as a dessert in a Thali Meal or sometimes served along with Rotis or Puris.

    'Kesar Elaichi Shrikhand' - Saffron & Cardamom flavoured Shrikhand is the basic recipe. Yet another popular variation of the same dessert is Mango Shrikhand where they add Mango Pulp along with hung Curd/Yoghurt. You would just need 3 ingredients to make Shrikhand - Hung Curd, powdered Sugar, Cardamom Powder. Adding Saffron, dry fruits, nuts, rose petals etc., are optional.

    Traditionally, a device called Puran Yantra was used to hang & drain the Curd/Yoghurt. But a clean cloth is just what we would need for the job. Pour the yoghurt/curd into the kitchen cloth and tie it up together with a knot. Place it on top of a deep vessel, until all the whey is removed from the Curd/Yoghurt. I leave it in the refrigerator overnight. This way, the Curd/Yoghurt wouldn't get sour. 

     Once the hung Curd/Yoghurt is ready, you can leave it in the refrigerator and make this dessert immediately, whenever you want it.  It can be incorporated within minutes & leave it in the refrigerated chilled.  Serve it in a Thali Meal or as a dessert. 

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 Cuisine - Maharashtrian, Gujarati (Indian)

 Recipe Type - Dessert

 Difficulty - Medium

 Serves - 3-4

 Author - SM  

Preparation Time(For Hung Curd) - 5 -6 Hours/Overnight

Preparation Time(For Shrikhand) - 25 -30 Minutes.

Cooking Time - Nil

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SHRIKHAND - KESAR ELAICHI SHRIKHAND

SHRIKHAND RECIPE - KESAR ELAICHI SHRIKHAND

Points to remember while making Shrikhand

Curd/Yogurt -

• Use fresh homemade Curd/Yoghurt. Make sure it is not sour. Leave the Curd/Yoghurt to drain in the refrigerator.
• If using store-bought Curd/Yoghurt, make sure it is fresh. 
• If you are in short of time, Greek Yogurt would be a good choice. As Greek Yogurts tend to be naturally thick, it would require less time to drain off the whey.

For a detailed Recipe on HOW TO MAKE CURD/YOGHURT, Click here...

Sugar -

• Use normal sugar for the recipe. Powder it using a blender.
• Store-bought powdered sugar has cornflour added into it which will alter the texture of this dessert.
• Can substitute Sugar with Honey. 

Add-ons -

• Classic Shrikhand is flavoured with Cardamoms.
• Some recipes call for adding Saffron in it.
• Dry fruits & nuts can be added for an extra note of crunchiness in the dessert. 
• Add few Rose Petals for extra flavouring.
• Can give a twist to this classic dessert by adding  your choice of fruit pulp.
• Mango Shrikhand is yet another popular variation of the same dessert.
  

HOW TO MAKE SHRIKHAND

SHRIKHAND RECIPE - KESAR ELAICHI SHRIKHAND

Lets first start with making HUNG CURD,

INGREDIENTS:

For Hung Curd:

Homemade Curd/Yoghurt - 41/2 Cups to 5 Cups

Utensils Needed:

Strainer

Deep Bowl

Kitchen Cloth/Muslin Cloth/Cheese Cloth

METHOD:

For Hung Curd:

• Place a clean kitchen cotton towel/cheesecloth/muslin cloth over a strainer.
• Place the strainer on a deep bowl/vessel.
• Pour the fresh Curd/Yoghurt into it.
• Bring together the four edges of the kitchen cloth & tie it up using one end tightly around.
• Gently press and drain off the whey.
• When most of the whey water has drained off, place it on top of a deep bowl.
• Alternatively, you can hang it down on a hook in your kitchen counter.
• I leave the bowl in the refrigerator(Overnight or for 4-5 hours). As I live in a tropical climate, Curd/Yoghurt tends to get sour soon.
• So, I left the Curd/Yoghurt in the refrigerator overnight.
• Use a deep bowl/vessel to drain off the whey water. There should be some distance between the Curd/Yoghurt in the strainer & the whey.
• If the bowl happens to be shallow, the hung Curd/Yoghurt tend to get in contact with the whey, which will not help the process. The Curd/Yoghurt would tend to have some whey in it even after a long time of draining.
• Next day or once the whey is drained off from the Curd/Yoghurt, collect the drained whey.
• Whey can be used while kneading the dough for Chapatis, Rotis or into Curries, Dhals etc.,
• The Hung Curd colloquially called Chakka should be very thick, smooth & creamy.
• It would have a texture similar to a Cream Cheese.
• Collect the thick hung Curd/Yoghurt from the cloth into a bowl (silicon spatula works best for the purpose).
• Cover the bowl with a lid and store the hung Curd/Yoghurt in the refrigerator until use.
• Hung Curd/Yoghurt is used in a variety of dishes like Dahi Kebab, can be used as a spread in Sandwiches, as a filling in Parathas, as a dressing for Salads & Raithas and can be converted into a variety of desserts like Shrikhand, Parfaits, Puddings etc.,

SHRIKHAND - KESAR ELAICHI SHRIKHAND

SHRIKHAND RECIPE - KESAR ELAICHI SHRIKHAND

For Kesar Elaichi Shrikhand: 

Hung Curd - 3 Cups

Sugar - 6-7 Tablespoons

Cardamom - 4-5 Pods

Saffron - few strands

Milk - 1/2 Tbspn

For Garnishing:

Slivered Almonds - few

Slivered Pistachios - few

Chironji - few

Rose Petals - few (Optional)

Saffron Strands - few (Optional)

METHOD:

Preparation:

• Soak a few saffron strands in 1/2 a tablespoon of warm milk for about 10-15 minutes.
• Grind the Cardamom Pods into a fine powder and keep it aside.
• Powder the sugar using a small blender jar/coffee grinder.

For Kesar Elaichi Shrikhand:

• Take about 3 Cups of Hung Curd/Chakka in a deep bowl.
• Add powdered sugar, saffron soaked milk & cardamom powder to the hung Curd/Yoghurt.
• Use an electric beater or a wire whisk to whip up the hung Curd/Yoghurt. Alternatively, use a blender to beat the ingredients.
• Whip up the ingredients until smooth, fluffy& the sugar is well dissolved.
• Adjust the amount of sugar at this stage.
• Transfer it into serving bowls, garnish Kesar Elaichi Shrikhand with slivered Nuts and serve it chilled.
• Keep it refrigerated until you serve. 
• Shrikhand - Kesar Elaichi Shrikhand  can be served as a dessert in a Thali Meal or serve it as a side dish for Rotis or Puris.

NOTES:

• Use fresh homemade Curd/Yogurt for best results.
• If you are using store-bought Curd, make sure it is not sour.
• Leave the curd to drain off on a deep bowl, preferably in a refrigerator.
• Store the hung curd in the refrigerator until use.
• Adjust the amount of sugar to suit your sweet tooth.
• Powder the sugar using a blender. Do not use store-bought powdered sugar.
• Garnish Kesar Elaichi Shrikhand with your choice of nuts or dry fruits.
• Keep it chilled until you serve.

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