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
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.
- Coarsely powder/crush the dry fruits/nuts.
- 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.
- 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.
- When all the sugar is blended in, add the cardamom and crushed nuts.
- Mix in well to blend all the flavors – again for about 2-3 minutes.
- Place it in the refrigerator for about 2-3 hours so the shrikhand sets/thickens a little more.
- 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
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.
- Keep aside a teaspoon of chopped fruit for garnish and mix in the rest with the shrikhand.
- 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.
- Garnish with the reserved chopped fruits. Serve cold. You may chill for an hour before serving.