Shrikhand

Shrikhand is a dessert or sweet side dish made with hung curds/yoghurt. Sweet, creamy with nuts – delicious and soothing especially in the summers. There are innumerable varieties and flavors: elachi, pista, badam, kesar, mango pulp, etc. The one with mango pulp is called amrakhand. The procedure remains more or less the same regardless of the flavor.

 

The procedure traditionally involves hanging curds/yoghurt overnight to drain all the liquid. Then, sugar, nuts, cardamom, saffron etc are mixed in well.

The key for a good shrikhand is that it should not be flowy, lumps of curd should not remain, the sugar should be mixed thoroughly for a smooth homogenous dish.

 

I tried using a combi of sour cream and desi curd. This was to make it quicker by eliminating the step to hang curds. You can use whole, low-fat or fat free versions of sour cream as well as curd for delicious results. I tried one with nuts like the traditional method first. Then, to increase the nutrition value, I tried a fruits shrikhand as well :) I loved the results of both!

 

This is my entry for the Fun and Sun event hosted on the Simple Indian Food blog.

For Mixed-Nuts Shrikhand

 

Ingredients:

Sour cream: 8 oz (1/2 lb) or about 250 grams

Curd/Youghurt: 1 tablespoon

Powdered sugar: 3½ tablespoons (or to your taste)

Cardamom (elaichi) powdered: ¼ teaspoon

Dry fruits/nuts: about 2 tablespoons (I used walnuts, pista, cashews)

 

You can add a few strands of saffron soaked in a teaspoon of milk as well.

 

Method:

  1. Coarsely powder/crush the dry fruits/nuts.
  2. Add the sour cream and curd/yoghurt in a bowl and beat well for about 5-7 minutes to make a smooth paste and ensuring there are no lumps.
  3. Stir in the sugar 1 tablespoon at a time and stir thoroughly so that the sugar blends evenly. For each tablespoon, I stirred for about 3-4 minutes.
  4. When all the sugar is blended in, add the cardamom and crushed nuts.
  5. Mix in well to blend all the flavors – again for about 2-3 minutes.
  6. Place it in the refrigerator for about 2-3 hours so the shrikhand sets/thickens a little more.
  7. Serve chilled with rotis/puris or enjoy by itself as a cool, soothing dessert! I love to eat it as a dessert!

 

For Fruits Shrikhand

 

Ingredients:

Shrikhand (prepared above)

Combination of seasonal fruits; finely chopped: I used a combi of strawberry, banana, apple, and pineapple

 

Did not specify the proportions as you can vary it to your taste and liking.

 

Method:

  1. Keep aside a teaspoon of chopped fruit for garnish and mix in the rest with the shrikhand.
  2. Squeeze the fruits with the back of the spoon/ladle to release some of the juices. This will give some color and taste of the fruits to the shrikhand.
  3. Garnish with the reserved chopped fruits. Serve cold. You may chill for an hour before serving.

5 Responses to “Shrikhand”

  1. Nice entry..I have tasted Shrikand during my trip to calcutta..You can also send this to RCI Bengal

    From skribles: Thanks. Will send it across there as well.

  2. nice sweet for summer.

    From skribles: Thanks For Spicy Lovers

  3. My husband’s fav! Nice dessert for summer!

    From skribles: Thanks Priya

  4. This is a different method of preparation of srikhand I think, usually the curd is hung in a muslin cloth right? Does this taste equally same? My husband loves srikhand and I would love to make this for him :)

    From skribles: Thanks for visiting roopa – yes usually curd is hung in a muslin cloth to get the moisture out … the taste with sour cream was really close … do try and let me know if u liked it

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