Indian sweets recipes: Shrikhand
By Nandini Bhushan
Indian sweets or mithai hold a cherished place in the heart of Indian culture. More than just dessert, mithai is a symbol of joy, celebration and tradition. Mithai also carries an emotional value; it is offered in temples as prasad, exchanged as a gesture of goodwill and often prepared at home during festivals like Diwali, Holi and Eid. From spongy Rasgulla to nutty Kaju Barfi, Indian sweet symbolises the diversity of regional ingredients and age-old cooking techniques.
Also try: Indian sweets recipes: Ghewar
Shrikhand
Shrikhand is a traditional Indian sweet made from strained yoghurt and flavoured with saffron and cardamom. Shrikhand is traditionally a part of Gujarati and Maharashtrian thali served along with puri.
Ingredients
(Serving for 4 to 5 persons)
Full-fat curd (yoghurt): 1 kg
Powdered sugar: ½ to ¾ cup ( adjust to taste)
Cardamom powder: ½ tsp
Saffron strands: 10 to 15
Warm milk: 1 tsp ( for soaking saffron)
Chopped nuts: 2 tsp
Rose water or kewra: 1 tsp
Step 1
Place the curd in a clean muslin cloth. Hang it over a bowl for 6 to 8 hours in the refrigerator to remove excess water.
Step 2
Soak the saffron strands in warm milk for about 10 to 15 minutes.
Step 3
In a mixing bowl, whisk the hung curd until smooth and creamy. Add powdered sugar gradually, whisking continuously until well combined. Add cardamom powder, saffron milk and rose water. Mix well.
Step 4
Fold in chopped nuts and refrigerate at least two hours before serving. Garnish with remaining nuts and a few saffron strands. Serve chilled.
