Shrikhand

by Rita Vaz
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Here’s a delicious recipe for when you have some extra yogurt/curd. Srikhand is made from hung yogurt & pairs perfectly with puris.

Serves: 7-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
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Ingredients

  • 2.25 kg yogurt (store bought)
  • 3/4 cup powdered sugar (Add sugar according to your taste)
  • 4-5 Cardamom seeds powder (Add according to your taste)
  • Pinch strands of Saffron (Kesar)
  • Charoli/Chirongi (Optional)
  • Nuts (Optional)

Instructions

  1. In the centre of a muslin cloth, put yogurt, tie cloth & hang allowing the whey to drain completely. It can take 4-5 hours (could be shorter or longer time, depending on the amount of whey or liquid)
  2. To check if the whey has drained completely, squeeze the muslin cloth ensuring that only whey is getting drained. If yogurt is being squeezed out, it is ready.
  3. Once it is drained completely, remove the hung yogurt in a bowl. Slowly, as per your taste, add powdered sugar & cardamom powder.
  4. You can optionally add Charoli & nuts.
  5.  Last add kesar which is roasted for 1-2 seconds on hot pan (Heat a pan nicely, put off the flame & then add kesar to the hot pan. Mix it for 1-2 seconds - take care that the kesar doesn’t burn then add to Shrikhand)
  6. Mix, cool & serve with puris.
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