Shrikhand is an Indian sweet dish made of strained yogurt. It is one of the main desserts in Maharashtrian cuisine.
To prepare shrikhand, yogurt is tied in a muslin (cotton) cloth and left under pressure to drain. In the past, it used to be hung from a wall to achieve the desired thickness. The strained yogurt, referred to as “Chakka” (चक्का), and sugar are mixed thoroughly in a deep bowl. Cardamom, saffron, and any other flavors are then added and mixed. It is then left in the refrigerator for the sugar to dissolve. The dish is served chilled.
I simply love to prepare these yummy dessert these days anytime I crave for. I always have Greek yogurt on hand as it is a part of my diet. Since Greek yogurt is super thick, no need to hang or strain and Shrikhand can be made directly from greek yogurt by adding powdered sugar and flavors of your choice.
In Gujarati cuisine, shrikhand is eaten as either a side-dish with breads such as poori (usually “khaaja poori”, which is a savory fried flaky bread) or as a dessert. It is commonly served as part of a vegetarian thali in Gujarati restaurants and is popular as part of wedding feasts. It is often served chilled as a counterpoint to hot and spicy curries. Dried and fresh fruit such as mango are also added.
A popular variant of shrikhand, Matho, which has fruit added, is served as a sweet dish or dessert particularly in Gujarati cuisine. Another popular variation of shrikhand in Maharashtra is Amrakhand (आम्रखंड), which is shrikhand blended with mango pulp.
My measurement for making Shrikhand is very simple. Just to make plain Shrikhand, take about 4 cups of thick yogurt and about 10 tbsp of Powdered Sugar but be sure reduce the amount of sugar if you are planning to add fresh puri of Mango or pineapple or any other favorite fruit of yours.
Shrikhand is served with Rava/Sooji Maida Puris or Locha(Soft) Puris during wedding or at even special occasions.
Another popular dish, in fact a variant of the shrikhand is ‘Shedki’ (Gujarati: શેડકી), particularly famous in the town of Khambhat (Cambay) in Gujarat. The dish is a liquified version of Shrikhand served chilled with rose petals in it, which is served in earthen pots.
- Yogurt 2 Pound
- Powdered sugar 1⁄4 Cup (4 tbs)
- For the kesar pistachio srikhand
- Saffron 1 Pinch
- Warm milk 2 Tablespoon
- Cardamom powder 1 Pinch
- Pistachios 1 Teaspoon , broken
- For the mango flavored srikhand
- Mango pulp 2 Tablespoon
- For the pineapple flavored yogurt
- Pineapple chunks 1 1⁄2 Cup (24 tbs)
- Mango pieces 3 Small , small chunks
- For the all fruit srikhand
- Blueberries 1⁄4 Cup (4 tbs)
- Raisins 1⁄2 Teaspoon
- Cranberries 1⁄2 Teaspoon
- Pistachios 1⁄2 Teaspoon
- Almonds 1⁄2 Teaspoon
- Grapes 4 Medium
- Pineapple chunks 1 Teaspoon
- Apple 1 1⁄2 Teaspoon , cubes
- Pomegranate seeds 1 Teaspoon
- GETTING READY
- Hang the yogurt in a strainer or muslin cloth to drain out all the water from it.
- In a bowl add the yogurt (after all the water is drained out of it). To this add powdered sugar and mix to dissolve the sugar well into the yogurt.
- Divide the sugared yogurt into four separate serving bowls.
- To prepare the kesar pistachio shrikhand:
- In a small bowl, dissolve a few strands of saffron in the warm milk and add it to one of the bowls of yogurt.
- Sprinkle some cardamom powder and add the pistachios. Mix well and the kesar pistachio shrikhand is ready.
- Top it with a sprinkle of cardamom powder and a couple of broken pistachios before serving.
- To prepare the mango flavored shrikhnad:
- To another serving of shrikhand, add mango pulp, cardamom powder and mix well to serve. Top it with a few mango chunks before serving.
- To prepare the pineapple flavored shrikhand:
- Add some pineapple chunks and a pinch of cardamom powder to the third serving of shrikhand. Mix well before serving.
- To prepare the all-fruit shrikhand:
- To the fourth serving of shrikhand, add blueberries, raisins, cranberries, pistachios, almonds, grapes, pineapple chunks, apple, pomegranate seeds, mango chunks and mix gently.
- 10. Add a pinch of cardamom powder and the saffron dissolved in milk. Mix well and serve topped with few chunks of the fruits.
- 11. Serve the flavored shrikand topped with your favorite fruits.
- Regular or plain yogurt is best to prepare shrikhand. Using fat free or low fat yogurt changes the consistency of the shrikhand.
- Traditionally yogurt is hung in muslin cloth to drain out the water.
- For regular vanilla flavor, add 1 tsp of vanilla extract into 1 cup of shrikhand.
The water drained out from the yogurt may be stored and used to knead naan or can be added in the Gujarati khadi.