You are here

Shrikhand

Snigdha's picture
Ingredients
  Non fat plain yogurt 500 Gram (1.1 Pound low-fat or any other plain yogurt works just fine)
  Sugar 1⁄4 Cup (4 tbs)
  Rose water 1 Tablespoon
  Green cardamoms 4
  Almonds 3
  Pistachios 5
  Saffron 1 Pinch
Directions

Tie the yogurt in a muslin cloth/cheese cloth or any thin cotton cloth & hang it by the kitchen wash basin/tie the cloth to the tap of the basin. This procedure will drain the water/whey from the yogurt. Depending on the thickness of the yogurt, it will take around 3 - 5 hours for the whey to completely drain. Make sure the whey completely drains from the cloth.

Roast almonds & pistachios until almonds turn slightly brownish. Grind them into a powder along with the cardamoms.

Remove yogurt from the cloth. Add it into a bowl. Add sugar, saffron strands, powdered nuts, rose water (optional) & blend it well with a hand-held/electric blender.

Refrigerate for at least 30 minutes before serving.

You may garnish with a few saffron strands if you wish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Dessert
Occasion: 
Diwali, Holi, Wedding
Ingredient: 
Milk Product
Preparation Time: 
2 Minutes
Cook Time: 
5 Minutes
Ready In: 
7 Minutes
Servings: 
5
Story
This is a traditional Gujarati dessert. I loved 'Shrikhand' as a child & the first time I savoured it was at one of my gujarati friends place in India. I tried making some with a small variation of mixing powdered nuts and lesser sugar and it turned out really good.
Subtitle: 
Strained Yogurt Dessert

Rate It

Your rating: None
4.125
Average: 4.1 (2 votes)

5 Comments

kaycee's picture
Wow.... what a beautiful pic with red roses to compliment this delightful dessert. Thanks again for your great recipes.
Nisha's picture
You could also check out the traditional and easy method of shrikand http://www.ifood.tv/node/3542.. Snigdha beautiful pic..seems like you enjoyed the shrikand a lot :-)
AnjaliD's picture
Shrikhand with whole milk tastes much better though. The very traditional Maharashtrian garnish for Shrikhan is Charoli. (I don't know its english name )
srividya76's picture
Shrikhand is my favorite too since my childhood days in Mumbai. I like your recipe its simply awesome. Chironji or Charoli its botanical name is Buchanania Latifolia and its common English name is Cudapah almond or Almondette . They taste just like almonds.
Snigdha's picture
Thanks for the compliment Srividya.