Shrikhand is a popular dessert from the Gujarati and Marathi cuisine. This dish is prepared as prasad bhog for Lord Krishna. It can be served with masala poori and as a stand-alone dessert as well. Learn how to make this delicious dish with step by step photos and detailed recipe given below:
Preparation Time: 3 hours (to drain off the liquid from the curd (dahi) by hanging it in a potli)
Cooking Time: 70 minutes
Recipe Yield: 4 servings
- Curd (Dahi) - 1/2 kgs
- Sugar - 100 gm (can vary according to taste)
- Cardamom (chhoti elaichi) - 1 tea spoon crushed into powder form
- Saffron Strands (kesar) - few strands soaked in 2 table spoon milk
- Dry fruits - 2 table spoon sliced longitudinally
- Pistachios (Pista)
- Almonds (Badaam)
- Take 1/2 kg curd (dahi) in a cotton cloth and form a pouch or potli by bringing together the sides with curd (dahi) at the centre. Hang this potli (as shown in the image below) for 3 hours to drain off the excess liquid. Keep squeezing the potli at regular intervals to drain off the liquid easily. (Use fresh Amul or Mother Dairy curd (dahi) or make fresh curd (dahi) at home using 1/2 litre milk and jaman)
- In the meanwhile take the sugar in a mixer jar and grind it to a fine powder form. Then soak a few saffron (kesar) strands in 2 table spoon milk, slice the dry fruits (pista and badaam) longitudinally and crush the cardamom (chhoti elaichi) to a powder form using mortar and pestle.
- Now transfer the curd (dahi) from the potli to a mixing bowl and add powdered sugar to it. Mix well and keep the curd (dahi) is fridge for 1 hour.
- Now transfer the curd to a beautiful serving bowl. Pour the milk in which saffron (kesar) strands were soaked over the curd (dahi). Garnish with the dry fruits (pista and badaam) and cardamom powder (chhoti elaichi powder) as per taste and serve.
(Tips: 1. You can use the soaked saffron strands (kesar) only for garnishing if you do not like the taste of kesar milk)
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