SUGAR-FREE SHRIKHAND
Classic shrikhand recipe is sweetened with regular sugar, in this sugar-free recipe stevia is added as a sweetener. Studies have shown that stevia is safe to consume as it is a naturally derived and calorie-free sugar substitute. Recently we posted No added Sugar Badam Katli in Instant Pot and this post has received huge positive responses from our readers. Love peda? try these No added Sugar Slow Roasted Mawa Peda Having cravings for the most popular Diwali Boondi sweet? but have restrictions because of health issues? help is at hand, learn How to Make Boondi Sugar-free
WHY YOU SHOULD MAKE THIS RECIPE
Low carb dessert and suitable for diabetics Easy and straightforward recipe Made with a handful of ingredients Crowd pleaser Make-ahead dessert
INGREDIENTS + NOTES
Full ingredients with measurements are available in the recipe card below at the end of this post ● Full-fat plain yogurt – for this recipe the main key ingredient you will need is fresh homemade or store-bought whole milk yogurt. Make sure the yogurt is not too sour. We made our full-fat yogurt using our Instant pot. ● Stevia – the sugar substitute. We have used 100% natural sweetener that is a blend of stevia and erythritol. ● Saffron – good quality saffron gives really good results, and don’t need in huge quantity too. Saffron provides flavors, color and makes this dessert aromatic and enticing. ● Cardamom powder – Almost every Indian dessert or mithai is flavoured with ground cardamom, a powder made from green cardamom seeds. Cardamom not only adds flavour to the desserts but lends a wonderful aroma and helps with digestion. ● Milk – a couple of tablespoons of milk to infused the saffron. Notes You may use full-fat Greek yogurt to fasten the process as it takes less time to strain the yogurt or you don’t have to. We love our homemade instant shrikhand with cream For a traditional shrikhand recipe use finely ground regular sugar, just pulse regular sugar in a blender until it turns into powder. Regular granulated sugar takes longer to dissolve or sometimes doesn’t dissolve at all and interferes with the smooth texture of Shrikhand. I wouldn’t recommend using icing/powdered sugar or confectioner’s sugar, it contains cornflour thus not suitable for vrat or fasting. If saffron and cardamom are not on hand, use essence or extract for flavors.
TIPS
Here are some tips for those who are making shrikhand for the first time. The process of making Shrikhand at home involves waiting. The first part, if making yogurt at home, takes around 8-10 hours. If using a store-bought yogurt skip the first part. The second part, drain the yogurt. For a thick, creamy, and rich Shrikhand the yogurt must be drained so well. The texture of the drained/hung yogurt should be similar to full-fat cream cheese. This process can take up to 4-6 hours. The third part is to wait for Shrikhand to chill in the fridge and develop flavors to come through. Make sure the yogurt is fresh, not too sour, smelly, or slimy. Always keep it in a cool place like a refrigerator or in an ice bucket/bowl with plenty of ice surrounding it. Do not heavily flavor with saffron or cardamom, it will make the shrikhand bitter in taste. If Shrikhand becomes too thick, add a tablespoon of milk and mix well. Is it too runny add a two tablespoons of milk powder and mix well. If possible, make shrikhand a day in advance. Shrikhand tastes so much better the next day, it develops flavours and thickens whilst sitting in the fridge.
VARIATIONS
There are plenty of flavours you can play with Omit saffron, only add cardamom powder to keep the shrikhand white and make Elychi shrikhand. Add rose syrup or essence to make Rose Shrikhand. Coconut essence, a little coconut milk, and tender coconut pieces add a delicate flavor to Coconut Shrikhand. For an exotic treat add mango puree to make Mango Shrikhand/Aamrakhand. Sprinkle pistachio and almond slivers to make kesar badam pista shrikhand.
SHRIKHAND SERVING SUGGESTIONS
Shrikhand and Puri/Poori is a popular delicacy. It can also be served in a thali served with Gujarati Kadhi and Patra. Make a fun dessert by filling the cream horns with shrikhand. Serve in a chocolate bowl and topped with fresh-cut strawberries as a delightful dessert – melt milk/white/dark chocolate in a bowl. Dip big ladle and leave it for a few minutes till chocolate sets.
STORAGE
Shrikhand stays fresh for up to a week in the fridge. Store in an airtight container away from odour. Use extra clingfilm over the container if you like.
SUGGESTIONS FOR LEFTOVER SHRIKHAND
Leftover shrikhand can be stored in the freezer for up to 6 weeks. Transfer in a freezer-proof container, seal well and leave it in the freezer. Or place shrikhand inside little cups, popsicle tray. Add small wooden ice cream sticks and freeze overnight. To defrost the shrikhand keep it in the fridge overnight. Do not thaw in the microwave. You may enjoy this delicious Piyush LASSI made out of leftover shrikhand too.
EQUIPMENT/TOOLS
- Strainer/Colander
- Muslin/cheesecloth/Kitchen paper
- Bowl
- Mixing bowl
- Whisker/electric hand whisker
HOW TO MAKE SHRIKHAND
Follow these step-by-step instructions to make Lucious dessert, accurate measurements in metric and imperial in the recipe card below. Shrikhand is the easiest dessert recipe you can make, all you need to do is prepare hung curd, which is easy peasy, and just dump other ingredients and chill in the refrigerator. First step – Make Chakka To make a perfect Shrikhand recipe we need Chakka, basically, it is thickened strained yogurt, also known as hung curd. First, drain the yogurt, put a muslin cloth and good quality kitchen paper over a strainer/colander. Place a bowl underneath the strainer to collect excess water. Pour the yogurt over kitchen paper to drain. Next, gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt. Place small heavy items such as pestle and mortar on top of the yogurt. Keep the yogurt with a strainer and bowl into the refrigerator for at least six hours to drain excess water. Yogurt will become thick in consistency. Do not throw away water, use it into making Kadhi. Second step – make saffron-infused milk If using saffron, soak in warm milk for 15-20 minutes. Third and final step – to make Kesar Elyachi Shrikhand In a big mixing bowl transfer the strained yogurt. Add stevia or powder sugar and whisk vigorously to bring a creaminess into the Shrikhand using a whisker or spoon. Then add saffron-infused milk and cardamom powder and mix well. You may add a very small pinch of crushed saffron threads on top of it. Cover it using cling film and let it chill in the fridge for 6-8 hours. When ready to serve, garnish it with pistachio slivers.
Indian Mithai Recipes:
- Mango Kheer
- Shahi Tukda
- Chai Peda
- Lachha Rabdi
- Moong Daal Ladoo
- Caramel Fada Lapsi
- Mohanthal
- Rajkot Na Peda
- Dudhi Basundi
- Thor As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
Instagram Facebook Pinterest YouTube
