SHRIKHAND

THE EASY WAY!

SHRIKHAND 

Shrikhand, the creamy textured sweet made from hung curd ie strained curd is the traditional dessert of Maharashtra and Gujarat and is made during religious festivals like Gudi Padwa and even during festive occasions such as weddings. 

Legend goes that Shrikhand was invented by traveling herders who strained out the whey from the curd so that they could carry it around easily. They would then mix it with sugar and nuts to avoid the sour taste.

Historian KT Achaya in his book has stated that Shrikhand was invented in 500 BC where the curd was tied in a muslin bag for a few hours and then sugar was mixed with the strained curd.

Many of us also follow the same traditional method to make Shrikand but today time is the main constraint for working women and young mothers who are always looking to make the same things in a quicker way! 

So here's the quick and easy way!

(Click the arrow below to watch the video. The recipe is below the video)

INGREDIENTS :

 Homemade Curd - 4 Cups 

 (If homemade curd is not ready we can use Amul curd / Nestle curd also )

Condensed Milk ( Nestle Milkmaid ) - 1 tin 

Saffron - 13 to 14 strands 

Warm Milk -4 tsps

For Garnishing :

Soaked & Sliced Pista - a few
Soaked & Sliced Almonds - a few
Saffron strands - a few 

Cardamom powder - 1/2 tsp

Muslin cloth to hang the curd in

METHOD

1. Soak the 14 strands of Saffron in warm milk and keep them aside 

2. Pour the curd in a muslin cloth and hang it tight in a high place for about 4 to 5 hours 

3. Before hanging the curd in the muslin cloth, add a teaspoon of sugar to the curd so the curd does not taste sour. 

4. After 4 to 5 hours remove the hung curd from the muslin cloth and put it in a bowl and whisk it for about 5 to 7 minutes till smooth.

5. Then mix the condensed milk and blend them well till creamy.

6. After this add the saffron previously soaked in warm milk - you will get a nice yellow colour.

7. Mix the Cardamom Powder 

8. Pour the creamy Shrikhand into a serving bowl and keep it in the fridge to cool.


9. Before serving garnish the Shrikhand with sliced Almonds, Pista, and Saffron strands.

10. Serve the Srikhand with hot Puris 

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