Homemade Shrikhand Recipe
This Homemade Shrikhand Recipe is from the western Indian states of Maharashtra and Gujarat. Shrikhand is popular because of the wonderful taste and ease in making. Shrikhand recipe is one of the easiest of the Indian sweet recipes and a favorite festival food.
Equipment
- 1 muslin cloth or a bag made with muslin cloth. Or a coffee maker strainer with a thin mesh This will be used to make hung curd known as Chakka.
- 1 Bowl to mix shrikhand
Ingredients
First How to make chakka with ready yogurt
- 3 cups Yogurt made with thick milk. You may use store bought yogurt.
- Spread the muslin cloth over a bowl. Carefully pour the thick curd-yogurt on it.
- Lift up carefully and tie the ends together and hang it over the sink so that the water drains.
- You may also hang it over a vessel to collect the water from yogurt. The water is nutritious and can be used for something else such a making dough for chapati adding to kadhi, making buttermilk etc.
- You need to hang the curd for 6-8 hours till most of the water is drained. This strained and drained / hung curd is known as chakka which we will use for making shrikhand.
- If the weather is hot keep the strainer and the vessel below in the fridge so that it does not turn sour.
- This chakka will keep well in the freezer for months so you can make shrikhand when you want.
Ingredients for making 2-3 servings of srikhand.
- 1 cup Chakka as made above – 1 cup
- Sugar – 1/2 or 3/4cup according to taste.
- Cardamom powder – 1 tsp
- Nutmeg powder – a pinch
- Saffron – 1/2tsp
- Milk – 2 tbsp
- Dry fruits chopped fine almonds, cashew, pistachio – 1 tbsp
Instructions
Instructions to make chakka - hung curd
- Spread the muslin cloth over a bowl. Carefully pour the thick curd-yogurt on it.
- Lift up carefully and tie the ends together and hang it over the sink so that the water drains.
- You may also hang it over a vessel to collect the water from yogurt. The water is nutritious and can be used for something else such a making dough for chapati, adding to kadhi, making buttermilk etc.
- You need to hang the curd for 6-8 hours, till most of the water is drained. This strained and drained / hung curd is called chakka which we will use for making shrikhand.
- If the weather is hot, keep the strainer and the vessel below in the fridge so that it does not turn sour.
- This chakka will keep well in the freezer for months so you can make shrikhand when you want.
How to make shrikhand at home
- Mix sugar with chakka. Stir once in a while till the sugar dissolves. You may also use powdered sugar so it dissolve fast.
- After sugar is dissolved, put it in a blender to get a smooth consistency. You may also use a hand blender.
- Warm the milk and soak saffron in it for a few minutes. Add to the sugar + chakka mixture.
- Add the cardamom and nutmeg powder.
- Add the mixutre of the chopped nuts. Mix well.
- Shrikhand is ready to serve as a dessert or as a sweet accompaniment for poori or chapatti. Serve it at room temperature or chilled.
Notes
Tips and variations of srikhand
- Once the shrikhand is done, it should be refrigerated, otherwise it may get sour.
- It will keep in the fridge for long.
- If you live in a hot place, while draining, keep it in the fridge with a vessel to collect water below.
- Chakka made with Fresh curd tastes best. But you can also add any leftover curd to make chakka as long as it is not sour. If it is too sour, you will need to add more sugar to balance the sourness.