shrikhand recipe | Gujarati shrikhand | Maharashtrian shrikhand recipe |

by Tarla Dalal

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श्रीखंड रेसिपी | महाराष्ट्रीयन श्रीखंड | केसर एलियाची श्रीखंड | गुजराती श्रीखंड - हिन्दी में पढ़ें (Shrikhand ( Gujarati Recipe) in Hindi)

શ્રીખંડ - ગુજરાતી માં વાંચો (Shrikhand ( Gujarati Recipe) in Gujarati)

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Maharashtrian shrikhand recipe | Gujarati shrikhand | with 20 amazing images.

shrikhand is a traditional Maharashtrian dessert made from hung curds, powdered sugar, saffron, elaichi and a bit of milk. Very popular in Gujarat, Gujarati shrikhand is had with pooris.

Maharashtrian shrikhand is a magical transformation of simple curds into a delicacy, by a simple procedure. It involves no cooking and is a standard feature of sunday meals,, festive menus as well as faraal foods!

Notes on Maharashtrian shrikhand recipe. 1. Using thick curd gives a creamier shrikhand. Make sure to use fresh curd and not a sour one or else the shrikhand will be sour. 2. Hang this dahi, preferably in a cool place, over a bowl, and let it stay that way for at least 2-3 hours. This is to remove the whey from the dahi. This whey (liquid) is what makes the curd loose and watery. Once removed, the curd will be super thick and creamy. 3. If your curd is not thick, you might have to keep it hanging for longer. Some people even hang it overnight. 4. Rub the saffron strands into the milk till it dissolves. This is what will give the color and flavor to this Maharashtrian Shrikhand. ?Keep aside for 5-10 minutes for the color to come. 5. We will finally add cardamom to this. Kesar and elaichi together is one of the best combinations for Indian sweets. These spices, combined with hung curd and sugar, make an irresistible Gujarati Shrikhand

Things get even easier as Gujarati shrikhand can be made in advance and stored in the freezer for close to 15 days. Use fresh curds for best results.

Enjoy how to make Maharashtrian shrikhand recipe | Gujarati shrikhand | with detailed step by step photos below.

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Shrikhand ( Gujarati Recipe) recipe - How to make Shrikhand ( Gujarati Recipe)

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Preparation Time: 5 mins Cooking Time: 0 mins Total Time: 5 mins 4Makes 4 servings
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Ingredients

For The Shrikhand
1 kg thick curds (dahi)
1/2 cup powdered sugar
a few saffron (kesar) strands
1 tbsp warm milk
1/2 tsp cardamom (elaichi) powder

Garnish For The Shrikhand
1 tbsp pistachio slivers
1 tbsp almond (badam) slivers

Method

How to make the shrikhand

To make the shrikhand, hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and mix well using a whisk.
Serve the shrikhand garnished with slivers of pistachios and almonds.

Variation:

strawberry shrikhand
Add 1 cup of sliced strawberries instead of the saffron and cardamom powder at step 2.
Adjust the sugar according to the sweetness of the strawberries.

Shrikhand ( Gujarati Recipe) recipe with step by step photos

How to make Shrikhand

To make the Maharastrian Shrikhand ( Gujarati Shrikhand), we will first keep all the ingredients ready. Here we have curd, powdered sugar, kesar, warm milk and elaichi powder. We also have pistachio and almond slivers for garnish.
First step is to take a deep bowl or patila and place a strainer over it.
Place a clean muslin cloth over it. You can either use muslin cloth or a thin cheesecloth for this purpose.
Put the curd over this cloth. We have used thick curd which is made with full fat milk. You can use storebought curd or you can learn how to make curd with full fat milk. Using thick curd gives a creamier shrikhand. It is prefereable to use fresh curd and not a sour one or else the shrikhand will be sour.
Bring together the sides of the muslin cloth.

Tie a tight knot with the edges of the cloth.
Hang this curd, preferably in a cool place, over a bowl, and let it stay that way for at least 2-3 hours. This is to remove the whey from the dahi. This whey (liquid) is what makes the curd watery. Once removed, the curd will be super thick and creamy.
Alternately, if you do not want to hang it, put the muslin cloth with the curd in a strainer over a bowl and put some weight on it to release the whey. If you are using this method, make sure there is enough distance between the strainer and the bowl so that the collected whey does not come in contact with the curd.
This is what the curd will look like after 3 hours. This is called Hung Curd or Chakka Dahi. If your curd is not thick, you might have to keep it hanging for longer. Some people even hang it overnight. 3 1/2 cups of thick curd resuled in approximately 2 cups of hung curd. Keep aside.
Do not throw away the whey, it is high in protein and hence can be used to make smoothies or soups like Whey soup. You can even use it to make rotis.

Put the warm milk in a small bowl. If the milk isn't warm, the saffron will not release its color.
Add the saffron strands to it.
Rub the saffron strands into the milk till it dissolves. This is what will give the color and flavor to this Kesar Eliachi Shrikhand. Keep aside for 5-10 minutes for the color to come.
Put the hung curd in a deep bowl.
Now add the sugar to this. We have used powdered sugar here as it is easier to dissolve and mix. We have only added 1/2 cup of sugar to this but if you want, you can add a little more.

Add the saffron-milk mixture to this. You can see that the milk is not a beautiful yellow color.
We will finally add cardamom to this. Kesar and elaichi together is one of the best combinations for Indian sweets. These spices, combined with hung curd and sugar, make an irresistible Maharastrian Shrikhand ( Gujarati Shrikhand).
Combine Maharastrian Shrikhand ( Gujarati Shrikhand) well with a whisk till everything is mixed well and there are no lumps remaining.
Garnish Maharastrian Shrikhand ( Gujarati Shrikhand) with almond and pistachio slivers.
Serve Maharastrian Shrikhand ( Gujarati Shrikhand) chilled alongside hot puris or plain parathas.

Tips for Maharashtrian shrikhand

Using thick curd gives a creamier shrikhand. Make sure to use fresh curd and not a sour one or else the shrikhand will be sour.
Hang this dahi, preferably in a cool place, over a bowl, and let it stay that way for at least 2-3 hours. This is to remove the whey from the dahi. This whey (liquid) is what makes the curd loose and watery. Once removed, the curd will be super thick and creamy.
If your curd is not thick, you might have to keep it hanging for longer. Some people even hang it overnight.
Rub the saffron strands into the milk till it dissolves. This is what will give the color and flavor to this Maharashtrian Shrikhand. ?Keep aside for 5-10 minutes for the color to come.
We will finally add cardamom to this. Kesar and elaichi together is one of the best combinations for Indian sweets. These spices, combined with hung curd and sugar, make an irresistible Gujarati Shrikhand.