📝 About This Recipe
Hailing from the vibrant culinary landscapes of Maharashtra and Gujarat, Shrikhand is a luxurious, velvety dessert crafted from strained yogurt. This ancient Indian sweet transforms humble dairy into a sophisticated masterpiece through the infusion of aromatic green cardamom and hand-picked saffron threads. Its thick, creamy consistency and delicate balance of tang and sweetness make it a refreshing finale to any festive meal.
🥗 Ingredients
The Yogurt Base (Chakka)
- 1 kg Full-fat Greek or Plain Yogurt (Fresh, non-sour yogurt works best)
Sweetener and Aromatics
- 1/2 cup Powdered Sugar (Adjust to taste; sifted to ensure no lumps)
- 15-20 pieces Saffron Strands (Kesar) (High quality for deep golden color)
- 2 tablespoons Warm Milk (To bloom the saffron)
- 6-8 pieces Green Cardamom Pods (Freshly ground into a fine powder)
- 1/8 teaspoon Nutmeg Powder (Just a pinch for earthy depth)
- 1/4 teaspoon Rose Water (Optional, for floral notes)
Garnish and Texture
- 1 tablespoon Pistachios (Slivered or roughly chopped)
- 1 tablespoon Almonds (Blanched and slivered)
- 1 teaspoon Charoli (Chironji) seeds (Traditional nutty garnish)
- 1 teaspoon Dried Rose Petals (Edible, for a beautiful finish)
👨🍳 Instructions
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1
Place a large fine-mesh strainer over a deep mixing bowl. Line the strainer with a clean, damp muslin cloth or several layers of cheesecloth.
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2
Pour the yogurt into the center of the cloth. Gather the edges of the cloth and tie them tightly with a string to form a bundle.
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3
Gently squeeze the bundle to remove initial excess whey. Hang the bundle over a sink or leave it in the strainer with a heavy weight (like a mortar and pestle) on top. Refrigerate for at least 8-12 hours until it becomes a thick, cheese-like mass called 'Chakka'.
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4
While the yogurt is straining, crush the saffron strands slightly and soak them in 2 tablespoons of warm milk. Let this sit for at least 30 minutes to develop a rich golden hue.
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5
Once the yogurt is ready, remove the 'Chakka' from the cloth and transfer it to a clean, wide mixing bowl. It should have lost about 50% of its original volume.
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6
Use a silicone spatula or a whisk to smooth out the thickened yogurt. For an ultra-traditional, silky texture, you can rub the yogurt through a fine-mesh sieve.
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7
Add the sifted powdered sugar to the yogurt. Start with 1/2 cup and adjust based on the tartness of your yogurt and your personal sweetness preference.
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8
Pour in the saffron-infused milk, including the strands. Add the freshly ground cardamom powder and the pinch of nutmeg.
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9
Whisk the mixture vigorously in a circular motion for 3-5 minutes. The goal is to incorporate air and dissolve the sugar until the Shrikhand is glossy and light.
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10
Fold in half of the chopped pistachios and almonds, saving the rest for the final presentation.
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11
Taste and adjust sugar or cardamom if necessary. If using rose water, fold it in now.
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12
Transfer the Shrikhand to individual serving bowls or a large glass serving dish. Cover and chill in the refrigerator for at least 2 hours before serving to allow flavors to meld.
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13
Just before serving, garnish with the remaining nuts, charoli seeds, and dried rose petals for a royal look.
💡 Chef's Tips
Always use full-fat yogurt for the creamiest results; low-fat versions will lack the signature mouthfeel. Ensure the yogurt is fresh and not overly sour, otherwise you will need excessive amounts of sugar to balance it. If you are in a hurry, use store-bought Labneh as a shortcut for the strained yogurt base. Do not skip the refrigeration step after mixing; the cold temperature helps the Shrikhand set into its iconic thick texture. Avoid using a high-speed blender to mix, as it can make the yogurt runny; a hand whisk or spatula is best.
🍽️ Serving Suggestions
Serve chilled with warm, fluffy Puris (fried Indian bread) for a classic 'Puri-Shrikhand' meal. Pair with a glass of chilled Masala Milk or a light Masala Chai. Use it as a dip for fresh fruit skewers, particularly mango or strawberries. Serve as a standalone dessert in silver bowls for an elegant, traditional touch. Top with a dollop of fresh mango pulp (Aamras) to create 'Amrakhand'.