What is Shrikhand
Shrikhand is a summer Indian dessert recipe. It originates from Gujarati and Maharashtrian cuisine and is made of a melodic blend of ingredients. It is traditionally made from hung or strained yogurt and then flavoured with saffron and nuts. Traditionally, it is made purely of thick yogurt that is strained to make the creamy dessert. Aromatic flavours of saffron, pistachios and cardamom finish it off. We like to use any leftover Shrikhand in our Piyush drink. We never wanted to make Shrikhand traditionally if it could be helped, so every year, we would experiment with different yogurts to find the perfect blend. Some yogurts made the dessert too sour, but we finally landed on FULL FAT Greek yogurt. We love to use Greek Yogurt with 10% fat from Costco. Greek yogurt is naturally so thick that there is no need for the yogurt to be strained. It’s kind of like using a cheat sheet for exams. Once tried and tested, I knew it would be the perfect yogurt to use.
Why this recipe is a keeper
Ingredients
Greek Yogurt – full fat works so well. Double cream or any other whipped cream. Caster Sugar – very fine white regular sugar works well too. You may use other artificial sweeteners if you like. If you don’t have any of these, powder normal sugar and use it. Saffron threads Nuts (We did use almond and pistachio) Cardamom powder helps to digest the rich food also lends delicate and delicious flavours
Whipped cream in Shrikhand
We like to first whip double dream when making shrikhand as it makes it extra creamy, light and fluffy. Vegetarian and Gluten-free Dessert We like to experiment with shrikhand flavours, and one of our favourites is Instant Mango Shrikhand which celebrates gorgeous exotic mango in its height of season. Add a heavyweight (couple of books) and the yogurt will strain much quicker than hangining it for hours. It is much more effective and time-efficient. If you want to serve Shrikhand straight away, soak saffron strands in little warm milk and let it bloom for 5 minutes before adding it into the yogurt.
What to eat with Shrikhand
Shrikhand and Puri
In the state of Gujarat and Maharashtra Shrikhand and Puri is popularly served in a combination. It can be served in an Indian thali consisting of a curry, a bread such as puri or chapatti. Shrikhand is served during the summer, and especially during the Indian festival of Rakhi/Raksha Bandhan which celebrates the bond of a brother and sister. It can also be served in a wedding thali.
Some curries/dishes that pair well with Shrikhand:
Aloo Matar (simple and easy curry of potato and pea without onion and garlic) Aloo Gobi (simple Cauliflower and Potato Curry without onion and garlic) Gujarati Kadhi – leftover water from making the shrikhand can be used in making this kadhi Patra (steamed Colocasia leaves) Kala Chana – (black chickpea curry)
Variations:
Add pureed strawberries in to the yogurt to make strawberry shrikhand, and garnish with chopped/halved or whole strawberries. Sometimes we like to use Shrikhand in our other recipes such asEggless Nan Khatai and Shrikhand Cheesecake
Storage
Shrikahnd stays well in fridge and freezer. Store in an airtight container or box in the fridge for upto one week and in the freezer for up 2 months. Thaw in the fridge overnight before serving it.
Can I use Greek yogurt to make Shrikhand?
Yes, you can. This recipe uses full fat Greek Yogurt.
Can I make vegan Shrikhand?
Yes, of course. There are Greek style vegan yogurts and cream available in the markets. Simply strain the vegan yogurt before making the vegan shrikhand. Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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