Shrikhand is a traditional Indian sweet dish made from hung curd and sweetened with sugar. The addition of nutmeg and cardamom powder alongwith some saffron gives it a rich, delicious flavour! And, an important point to remember here is that, nutmeg and cardamom, both have certain medicinal properties which aid in digestion too. Though preferably only cardamom or nutmeg powder is added to the Shrikhand, I have added both as it gives a delicious taste!
Shrikhand Poori is equally famous as Poori Bhaaji ( Sukki Batata Bhaaji and Poori) in Maharashtra. It is a favourite dish during festivals or religious ceremonies, where only vegetarian food is prepared.
Though hung curd (chakka as called in Marathi language) is easily available in stores, it is better to prepare it at home itself from fresh homemade curds or then store bought one (fresh, not too sour curds). I have first set curds from 1 ltr milk and then drained it in a muslin cloth kept in a sieve and refrigerated till all the water had drained. And a tight squeeze in the end gives a thick chakka!
For some more delicious sweet dishes, do take a look at the following recipes too….
2. Gaajar Halwa
Here’s the recipe for the deliciously sweet, Shrikhand……
Prep Time : 10 min
Serves : 6 (Yields 2 cups)
For The Shrikhand :
- 1 1/2 cup Hung Curd (Chakka…. obtained from 1 ltr fresh homemade curds)
- 2 cups Powdered Sugar…. To be adjusted as per preference
- 1/4 tsp Cardamom Powder
- 1/4 tsp Nutmeg Powder
- 1 tbs Milk
- 1/8 tsp Saffron Strands
- Pistachios for garnishing
For The Homemade Curds :
- 1 ltr Milk (boiled and cooled)
- 1 tbs Curds
- For the Shrikhand, first we need to set some homemade curds.
- Keep aside the cream formed on the boiled and cooled 1 ltr milk.
- Heat the milk again to slightly lukewarm temperature.
- In another container, spread 1 tbs curds very well at the bottom.
- Pour the lukewarm milk over it. Pour this mixture again in the first container.
- Repeat this step 4-5 times. Pour all of it in the original container and set aside in a slightly warm place for about 4-5 hours till the curds has set.
- To make Chakka, place a muslin cloth over a large sieve and pour the curds over it.
- Set aside in a refrigerator for all the water drain out. After about 4-5 hours bundle up the muslin cloth around the drained curds and give it a tight squeeze.
- Extract the chakka from it and trsansfer to a mixing bowl.
- To make Shrikhand, first heat the 1 tbs milk and add the saffron strands to it. Set aside for about half an hour to cool down.
- Add the other above mentioned ingredients to the chakka. Add the cooled saffron milk to it.
- Mix well using a whisk to get a smooth mixture. Adjust the sweetness as per preference.
- Transfer the shrikhand to a serving bowl and garnish with chopped pistachios. Can be refrigerated for further use.
- Serve the deliciously sweet homemade Shrikhand with poori or phulkas or alongwith some Poori Bhaaji during festivals or parties!