shrikhand | shrikhand recipe | how to make shrikhand

Here is that the easiest and best thanks to make yummy shrikhand out of everyday curds.

Shrikhand is popular within the states of Maharashtra, Gujarat and even in parts of Karnataka.

It’s easy to form your own Shrikhand reception with greek yogurt.

Chilled shrikhand along side hot puris make a delicious combination for any festival.

A light and healthy dessert made with hung yogurt referred to as chakka dahi.

This easy Shrikhand recipe are often prepared for festivals like Janmashtami, Navratri, Uttrayan to call a couple of .

typically it's served plainly as dessert after lunch or dinner, but also can be served as a entremots to poori or maybe chapati.

yoghurt is usually served after the spicy meal to lower the temperature and also to introduce the probiotics to the system .

Similarly, you'll experiment with blueberries, kiwi or date jaggery.

Options are unlimited, it depends on your palate preference about how would you like to relish it. 

shrikhand recipe full video:

recipe card for shrikhand recipe:

 PREP TIME:10 MINUTES

 COOK TIME:15 MINUTES

RESTING TIME:12 HOURS

 TOTAL TIME:12 HOURS 25 MINUTES

 SERVINGS:4 SERVINGS

 AUTHOR:Rittu'S KITCHEN

 COURSE:SWEET

 CUISINE:MAHARASHTRA

 KEYWORD:SHRIKHAND RECIPE

INGREDIENTS

FOR HOMEMADE CURD:

• 8 cup (2 litre) milk8 cup (2 litre) milk
• 2 tbsp milk powder2 tbsp milk powder
• ½ tsp curd / yogurt / dahi½ tsp curd / yogurt / dahi

FOR SHRIKHAND:

• 2 cup curd / dahi / yogurt2 cup curd / dahi / yogurt
• ½ cup powdered sugar½ cup powdered sugar
• 2 tbsp saffron water / kesar water2 tbsp saffron water / kesar water
• ¼ tsp cardamom powder¼ tsp cardamom powder
• 10 pistachios, chopped10 pistachios, chopped

INSTRUCTIONS

HOMEMADE CURD PREPARATION:

• firstly, take 1 cup milk in a heavy-bottomed vessel.
• stir in 2 tbsp milk powder to get more creamy curd.
• stir well making sure there are no lumps.
• now add 7 cup milk and mix well.
• get the milk to boil on medium flame stirring occasionally.
• turn off the flame and allow to cool slightly (lukewarm).
• transfer the milk into another vessel. you can use the same vessel to set the curd.
• now stir in ½ tsp curd into lukewarm milk. use whole red chilli (with its stalk/head) if you want to make a curd without culture or without using curd / dahi.
• cover and rest in a warm place for 8 hours. you can also use instant pot / yogurt setter to set the curd if you are living in cold places.
• after 8 hours, the milk will be set into curd.
• now refrigerate for 2 to 3 hours to have a very thick and creamy curd.

KESAR PISTA SHRIKHAND PREPARATION:

• in a large bowl, place a sieve and spread a muslin cloth.
• pour in 2 cup of prepared curd. you can also use store brought curd here.
• tie the cloth and allow to rest for 2 hours or until the water drops completely. refrigerate, to prevent curd from turning sour.
• the curd turns thick and creamy. you can alternatively use store brought hung curd or greek yogurt and skip these steps.
• take the hung curd into a large bowl and mix well.
• add in ½ cup powdered sugar, 2 tbsp saffron water and ¼ tsp cardamom powder.
• mix well making sure everything is well combined.
• finally, garnish with 10 chopped pistachios and serve shrikhand chilled.

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notes:

firstly, make sure to use fresh thick and creamy curd, to have rich shrikhand.

also, the amount of sugar depends on the sourness of curd.

additionally, you can add dry fruits of your choice.

finally, shrikhand recipe tastes great when served chilled.