📝 About This Recipe
Originating from the vibrant states of Gujarat and Maharashtra, Shrikhand is a testament to the magic of simple fermentation and patience. This luscious, thick dessert is crafted by straining full-fat yogurt until it reaches a dense, mask-like consistency known as 'Chakka,' which is then whipped with sugar, aromatic cardamom, and golden saffron. It is a cooling, protein-rich delicacy that balances tangy cultured notes with a floral, honeyed sweetness, offering a mouthfeel that is nothing short of celestial.
🥗 Ingredients
The Cultured Base
- 1 kg Whole Milk Plain Yogurt (Full-fat Greek yogurt can be used for a faster process, but traditional curd is best)
Sweeteners and Aromatics
- 3/4 cup Powdered Sugar (Adjust to taste; ensure it is finely sifted)
- 1/2 teaspoon Saffron Strands (High quality Kashmiri or Spanish saffron)
- 2 tablespoons Warm Whole Milk (For blooming the saffron)
- 6-8 pieces Green Cardamom Pods (Freshly ground into a fine powder)
- 1 pinch Nutmeg (Freshly grated)
- 1/2 teaspoon Rose Water (Optional, for a floral lift)
The Garnish (Texture and Crunch)
- 1 tablespoon Pistachios (Slivered or roughly chopped)
- 1 tablespoon Almonds (Blanched and slivered)
- 1 teaspoon Chironji seeds (Traditional nutty topping, optional)
- 1 teaspoon Dried Rose Petals (For a beautiful visual finish)
👨🍳 Instructions
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1
Prepare a large deep bowl and place a fine-mesh sieve over it. Line the sieve with a double layer of clean cheesecloth or a thin muslin cloth.
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2
Pour the fresh yogurt into the center of the cloth. Gather the edges of the cloth and tie them tightly with a string or a knot, creating a bundle.
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3
Gently squeeze the bundle to begin removing the whey. Hang the bundle over the sink or leave it in the sieve with a heavy weight (like a mortar and pestle) on top. Place this entire setup in the refrigerator for 8 to 12 hours.
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4
After the straining period, the yogurt should have lost at least half its volume and turned into a thick, fudge-like paste called 'Chakka'. Discard the yellowish whey or save it for baking bread.
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5
In a small bowl, crush the saffron strands slightly with your fingers and soak them in 2 tablespoons of warm milk. Let this sit for 15-20 minutes until the milk turns a deep golden orange.
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6
Transfer the thickened Chakka into a wide mixing bowl. Using a sturdy whisk or a wooden spoon, beat the yogurt for 2-3 minutes until it is completely smooth and no lumps remain.
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7
Add the sifted powdered sugar to the yogurt. It is vital to sift the sugar to ensure a silky texture.
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8
Fold in the saffron-infused milk, freshly ground cardamom powder, nutmeg, and rose water.
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9
Whisk the mixture vigorously in a circular motion for another 3-5 minutes. The Shrikhand should become light, airy, and develop a glossy sheen.
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10
Taste the mixture. If you prefer it sweeter, add more sugar one tablespoon at a time, ensuring it is fully incorporated.
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11
Fold in half of the slivered pistachios and almonds into the mixture for a hidden crunch.
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12
Transfer the Shrikhand into individual serving bowls or a large glass decorative bowl. Smooth the top with a spatula.
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13
Garnish the top with the remaining nuts, chironji seeds, and a few extra strands of saffron.
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14
Chill in the refrigerator for at least 2 hours before serving. This allows the flavors of cardamom and saffron to mature and permeate the dairy.
💡 Chef's Tips
Use the freshest yogurt possible; if the yogurt is too sour, the Shrikhand will require excessive sugar and lose its delicate balance. Always strain the yogurt in the fridge to prevent it from becoming overly tart during the long weeping process. For an ultra-traditional texture, rub the yogurt through a fine-mesh nylon sieve using the back of a spoon to remove every single microscopic lump. If you are in a rush, use Greek Yogurt, but still strain it for at least 2 hours to achieve that authentic 'scoopable' density. Avoid using a high-speed electric blender as it can break the structure of the yogurt and make it runny; hand whisking is the secret to the perfect body.
🍽️ Serving Suggestions
Serve chilled with warm, deep-fried whole wheat 'Pooris' for the quintessential festive Indian meal. Pair with a glass of Masala Chai for a delightful afternoon treat. Use it as a dip for fresh fruits like strawberries, grapes, or mango slices. Layer it in glasses with crushed graham crackers or digestive biscuits for a modern Shrikhand parfait. Serve alongside a spicy potato curry (Aloo Bhaji) to provide a cooling contrast to the heat.