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 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.

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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 at least once or twice a year at 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 the process followed the rest everything is the 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.

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 shrikhand’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 beaten along to make it fluffier and creamier. If the sugar is in the granulated form it takes a bit of time. My mom to date does this with her hands. i.e. she uses her palm of her hand to beat the yoghurt 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.

Can we use Greek Yogurt for Shrikhand?

Yes you can. Even though Greek yogurt is thick, I would still advise you to remove the whey or water. 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 the puree would liquidate the shrikhand a bit, so you can make a thick fruit syrup and add.

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

Few More Yogurt/Curd recipes on my blog

• Beetroot and Carrot Sandwich
• Greek yogurt with Honey and Walnuts
• Dahi Wale Baingan | Eggplant in yogurt Sauce
• Yogurt Honey Wholemeal Loaf

and many more….

Shrikhand | Kesar Elaichi Shrikhand

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.

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Course: Dessert

Cuisine: Indian

Keyword: Cardamom, Curd, Spices, Yogurt / Curd

Prep Time: 30 minutes minutes

Resting Time: 5 hours hours

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

• 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 atleast 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 seperated.
• 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 ygorut/curd or chakka.
• Alternatively take a high-hipped platter (paraaand add the strained ygorut/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.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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