Shrikhand is a traditional Indian sweet dish prepared from thick strained curd. It is the most popular sweet dish in western India, more specifically in Maharashtrian and Gujarati cuisine. It is a favorite in our family because of the light flavors and ease of preparation. This does not require any cooking on fire and the key is to ensure that the curd is strained of water properly. It is also an ideal dessert to be prepared during any festival.
- Fresh curd (thick) – 1/2 kg
- Powdered Sugar – 2 tablespoons (Heap)
- Saffron(kesar) – 10 to 12 strands
- Cardamom powder – one pinch
- Finely chopped pistachios – 4-5
Servings: 3 persons
Preparation time: 15 mins. (Excluding the time the curd is hung)
Spread the muslin cloth in a deep bowl and pour the curd on it.
Bring the four edges of the muslin cloth together and tie one edge tightly around the rest. Hang it for 3 to 4 hours or till the water completely stops dripping from the curd. Keep the above deep bowl below the hung curd for collecting water.
Now take the hung curd along with muslin cloth. Add sugar and keep pressing to strain the curd through muslin cloth into a bowl.
Add kesar, pistachios and cardamom power to the strained curd. Mix well and refrigerate the shrikhand.
Shrikhand is ready to be served.
Tip: Water collected in bowl when curd was hung can be used for making chapati dough, buttermilk or kadhi.