Shrikhand is a very popular dessert from ‘Maharashtrian cuisine’ and ‘Gujarati cuisine’. It is eaten either as a sweet dish or as a side with puris (Indian bread). Shrikhand is basically strained, thick curd which is sweetened and to which saffron, nuts and sometimes fruits are added. In
Maharashtra, mango pulp is also sometimes added to the shrikhand to get 'amrakhand'.
Recipe of shrikhand
3 cups curd (yogurt/dahi)
1 cups grinded sugar
2 tbsp warm milk
A pinch of saffron
1/4 tsp green cardamom (hari elaichi) powder
1 tbsp pista (pistachios)
2 tsp chironji (charoli/sunflower seeds)
1. Tie curd in a muslin cloth and hang in the fridge overnight, with a bowl below to collect the excess water. This way you get thick curd.
2. Dissolve saffron in the warm milk. Soak pistachios in hot water for 10 minutes. Drain, peel and chop the pistas. Clean, wash and pat dry chironji.
3. Take thick, strained curd in a bowl and add grinded sugar. Mix till sugar dissolves completely.
4. Add saffron to the curd and mix. Add cardamom powder and chironji and mix well.
5. Garnish shrikhand with pistachios and serve chilled.