Shrikhand | Kesar Elaichi Shrikhand

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Shrikhand is a traditional Indian sweet from the states of Maharashtra and Gujarat. A simple, easy and a delicious sweet made using hung curd or strained curd/yogurt and sugar. Today I am sharing one of my favourite and traditional easy recipe of Kesar Elaichi Shrikhand.

Shrikhand | Kesar Elaichi Shrikhand

My mom makes the best Shrikhand ever and she has a huge list of Srikhand fans. I love shrikhand since I was a kid. I can simply eat it on its own. It goes best with puri or even roti. My family loves it, so generally I do make it atleast once or twice a year on festivals. This is my mom’s best recipe and passed on to her by my Nanaji (her dad). I have modified the recipe in terms of process followed rest everything is same.


Curd/Yogurt

I have referred curd or yogurt as curd/yogurt in the recipe. I know they are different, but there is a fine line of differentiation. The difference is in the way they are prepared. I am not going into the details of it, but you can use curd or yogurt to make a Shrikhand and hence in the recipe I am referring it as curd/yogurt.


What is Shrikhand

Shrikand is made using fresh curd/yogurt which is strained. All the water has to be removed from curd/yogurt . This strained yogurt is referred as Chakka.

Shrikhand | Kesar Elaichi Shrikhand

To remove the water, it is allowed to strain overnight in a muslin cloth. It is best to keep this in the fridge overnight to strain, as hot weather makes the curd/yogurt sour. The Srikhand will not taste good when sour. I never ever eat the store bought strikhand’s which are sour most of the times and loaded with double the sugar. Call me fussy, But I do not like any other shrikhand apart from the one made by my mom or me.

Sugar is then mixed into curd/yogurt. It is then beated along to make if fluffier and creamier. If the sugar is in granulated form it takes a bit of time. My mom till date does this with her hands. i.e. she uses her palm of her hand to beat the yogurt and sugar. I do a bit of shortcut using the whisk beaters :D. But remember the sugar has to dissolve completely so best to use the powdered form.

Another thing is even if you use Greek style yogurt, it is best to remove the water no matter how thick it appears. You would be surprised when you do this, as it has some water content.


Flavours of Shrikhand

I generally make the kesar and cardamom flavour, topped it with loads of pistachio. One can play around with flavours.I sometimes like to make it mango flavour or even strawberry one. Basically once the base is ready you can add any fruit puree of your choice. Bear in mind that adding of the puree would liquidate the shrikhand a bit, so you can make a thick fruit syrup and add.

Shrikhand | Kesar Elaichi Shrikhand

I am starting a 3 day new series on No Cook dishes for Kid’s delight event and I would be sharing 3 recipes which I loved as a kid or which I have made and my kids love it.


Ingredients

  • Curd/Yogurt from 1 Ltr Full fat milk
  • 3/4 – 1 cup Sugar (Depends on your taste)
  • 1 tsp Cardamom Powder
  • 15-20 Strands Saffron (Kesar)
  • 2-3 tbsp chopped pistachio (Optional)

Preparation

  • Put a sieve over a wide bowl in such a way that the sieve is on the top and does not touch the bottom on the bowl .
  • Put up a clean muslin cloth on top of it.
  • Add in the yogurt over this, cover it lightly with the same cloth or a plate.
  • Keep it in the fridge overnight or at least for 5-6 hours.
  • Alternatively you can add the yogurt in a muslin cloth and hang this for 5-6 hours, so that it helps the water to come out.
  • After a few hours, the water will be separated.
  • You will now have a thick yogurt/curd called as chakka.
  • If you are using a beater, in a wide bowl add in the strained yogurt/curd or chakka.
  • Alternatively take a high-hipped platter (paraat) and add the strained yogurt/curd or chakka.
  • Add in the sugar and beat until all the sugar is dissolved completely and you get a nice fluffier and creamy texture.
  • Now add the Saffron strands and cardamom.
  • If using pistachio add it now.
  • Refrigerate and let it cool for a few hours.
  • Serve it with some hot puri’s or enjoy it as a dessert on its own.



Few More Yogurt/Curd recipes on my blog

and many more….


5 from 3 votes
Shrikhand | Kesar Elaichi Shrikhand
Shrikhand | Kesar Elaichi Shrikhand
Prep Time
30 mins
Resting Time
5 hrs
 
Shrikhand is a traditional Indian sweet from the states of Maharashtra and Gujarat. This is a traditional recipe from my mom passed on to her by her dad.
Course: Dessert
Cuisine: Indian
Keyword: Cardamom, Curd, Saffron, Yogurt
Author: Renu Agrawal-Dongre
Ingredients
  • Curd/Yogurt from 1 Ltr Full fat milk
  • 3/4 – 1 cup Sugar Depends on your taste
  • 1 tsp Cardamom Powder
  • 15-20 Strands Saffron Kesar
  • 2-3 tbsp chopped pistachio Optional
Instructions
  1. Put a sieve over a wide bowl in such a way that the sieve is on the top and does not touch the bottom on the bowl .
  2. Put up a clean muslin cloth on top of it.
  3. Add in the yogurt over this, cover it lightly with the same cloth or a plate.
  4. Keep it in the fridge overnight or atleast for 5-6 hours.
  5. Alternatively you can add the yogurt in a muslin cloth and hang this for 5-6 hours, so that it helps the water to come out.
  6. After a few hours, the water will be seperated.
  7. You will now have a thick yogurt/curd called as chakka.
  8. If you are using a beater, in a wide bowl add in the strained ygorut/curd or chakka.
  9. Alternatively take a high-hipped platter (paraaand add the strained ygorut/curd or chakka.
  10. Add in the sugar and beat until all the sugar is dissolved completely and you get a nice fluffier and creamy texture.
  11. Now add the Saffron strands and cardamom.
  12. If using pistachio add it now.
  13. Refrigerate and let it cool for a few hours.
  14. Serve it with some hot puri's or enjoy it as a dessert on its own.

Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.


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