Shrikhand – Gujarati Style
What is Shrikhand – Gujarati Style?
Shrikhand – Gujarati Style, is a yogurt based sweet or dessert that is very popular especially in the Gujarati Cuisine. Whenever you’re served a Gujarati meal, the sweet dish is served with the main meal. Shrikhand is best served with puri (wheat based fried flatbread). Excess water or whey is removed from plain yogurt to make it thick and creamy. Sugar and spices like cardamom, nutmeg and saffron are added along with chopped nuts which usually are almonds, pistachios and charoli if you get some. Charoli is Buchanania lanzan, a seed that tastes a bit like almonds. Fresh chopped fruits or their puree can be added for different flavored shrikhand. The most popular is Mango Shrikhand.
It seems Neel is missing home cooked food as he has been requesting me time and again to give him the exact recipe for shrikhand. “Exact recipe, how is that possible?” I thought. I learnt how to make shrikhand from Nunu my mother in law but I never bothered to ask her for the exact measurements. In order to fulfill Neel’s wishes, over the weekend, I made the shrikhand and measured all the ingredients. It now is very easy to make Shrikhand, no guess work required as to how sugar and spices are required.
Making Shrikhand – Gujarati Style in Montreal
During our first visit to Montreal, my son requested that I make Shrikhand, and some extra so he can freeze it for later. I tried making shrikhand for the first time using Greek Yogurt and wow, the whole Shrikahnd making process was a breeze. I added Greek Yogurt to a muslin cloth and allowed any excess liquid to drain out. Within 15 minutes it was ready as hardly any water came out. Mixing in the powdered sugar using a hand blender and within minutes Shrikhand was ready. Ever since my first trial with Greek Yogurt, I prefer using that whenever possible.
I use Bio Plain Yogurt or Plain Greek Yogurt whenever I’m in Kenya and Epigamia in India.
*I’ve not been paid by Bio or Epigamia to advertise their brands. The preference for those brands is my personal choice.
Make fruit based Shrikhand – either add chopped fresh fruit of your choice or a fruit puree. The most popular one is Mango Shrikhand or Amrakhand as it popularly called.
Nut based Shrikhand – you can add extra nuts of your choice. Even walnut shrikhand tastes delicious.
Plain Shrikhand – by that I mean without saffron. Just add cardamom and a bit of nutmeg powder and it tastes awesome.
A popular Shrikhand in our home when I was growing up was Gulab Shrikhand. My aunt would add rose essence and rose petals to the Shrikhand.
Have you tried Shrikhand in Chocolate Cups? I have and let me tell you, its heavenly for chocolate lovers. Making the chocolate cups at home is so easy. Brush melted chocolate in silicon or foil cup cakes and chill it for 10 -15 minutes. Repeat the process twice or thrice.
Try adding dried fruit of your choice to make Dried Fruit Shrikhand – tutti fruity, cranberries, date puree, dried mixed berries, etc. In fact using date puree to add to strained yogurt makes an excellent sugar free option and healthy too.
Some other Gujarati Sweets You May Want to Check Out:
Magas – a chickpea based fudge
Lapsi – a sweet dish made from broken wheat and water with some spices.
Shiro – semolina and milk based sweet dish
Doodh Pak – a milk based sweet in which just a little rice is added
Basundi – milk along with milk solid (khoya) is boiled till it becomes thick and creamy
Mohanthal – a chickpea flour and milk solid based sweet dish
Gur na ladwa – made from wheat flour, nuts, jaggery and spices
Ingredients Required For Shrikhand – Gujarati Style:
- Plain Yogurt – can use Greek Yogurt. Before you add other ingredients, its a must to drain out the excess water or whey from the yogurt. To do so put the yogurt in a clean muslin cloth in a colander. Cover the yogurt with the sides of the cloth. Place a wad of newspaper on it. Put some weight on top like a stone, heavy pan, mortar pestle. This helps to remove the water faster.
- Powdered Sugar – I prefer to use home ground sugar as icing sugar or confectioner’s sugar contains cornflour or corn starch.
- Cardamom Powder – elachi
- Saffron – kesar
- Hot Milk – to soak the saffron
- Nutmeg Powder – jaiphal
- Almonds – chopped into slivers or finely chopped
- Pistachios – chopped into slivers or finely chopped
- Gluten Free
- Best eaten in moderation as it contains sugar
SHRIKHAND - GUJARATI STYLE
- 1 litre plain Greek yogurt
- ¾ -1 cup powdered sugar
- ¼ tsp strands of saffron
- ½ -1 tsp cardamom powder
- ¼ tsp nutmeg powder
- 10-12 almonds sliced or roughly chopped
- 10-12 pistachios sliced or roughly chopped
- 1 tbsp milk
- Put the yogurt on a clean muslin or cotton cloth which you have draped over a sieve or a colander. Cover the yogurt with the cloth.
- Place a wad of newspaper on the cloth. Place some heavy object on it, like a clean stone, brick, mortar and pestle, etc whatever you have in the house.
- Leave it for about 15 minutes. All the water from the yogurt will drain out to give you a nice thick curd cheese.
- Heat about a teaspoon of milk and soak the saffron in it.
- Remove the curd cheese from the cloth and put it into a bowl. Add sugar to the curd cheese or strained yogurt. Mix well with a hand blender till the mixture is smooth.
- Add the cardamom, nutmeg and saffron milk. Mix well.
- The mixture will catch the saffron colour after a while. Can either sprinkle the nuts on top or mix it into the shrikhand. Whichever you prefer.
- Chill for at least 30 minutes before serving.
- Tastes best when it is cold, just out of the fridge.
- To serve as a dessert, can mix in fresh fruits like mangoes, grapes, pomegranate, tangerine, strawberries. Basically any fruit of our choice. Add these fruits just before serving.
- For diabetics or calorie conscious people, you can add artificial sweeteners or stevia. I’ve used erythritol and it does not leave any bitter after taste.
- You can adjust the amount of sugar and spices according to your taste.
- If you don’t get Greek Yogurt, use plain yogurt. Usually from 2 litres of plain yogurt we get approximately 4 cups of curd cheese.
- If you want to serve Shrikhand for Ekadashi or any fasting day, don't use ready made icing sugar or confectioners' sugar as it contains cornflour or corn starch.
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