yummmy Shrikhand indian special dish recipe

This is the traditional sweet from Gujarat and Maharashtra.This is the traditional sweet from Gujarat and Maharashtra. It is also known as ‘Matho’. It is made from hung or strained curd/yogurt and sugar. Chopped nuts are also added.

Here I have made small quantity enough for 2 people, but you can make double or triple the recipe, as per your need.

Here I have flavored it with saffron and green cardamom powder. So it is also called kesar elaichi shrikhand.

Shrikhand has thick, creamy, smooth consistency. It is rich and sweet. Per person you will need a very small bowlful (small katori) of quantity.

For making shrikhand recipe, we need to strain all the liquid aka whey from the yogurt. It will end with thick yogurt which is known as hung curd or chakka dahi. This straining process will take at least 4-5 hours.

Recipe

1. First let’s prepare for hung curd. Take a deep bowl and a strainer. Select the bowl or mug which is deep, so the strainer is not touching the collected liquid in the bowl.

2. Put the muslin cloth or man’s handkerchief or clean, pure cotton cloth over the strainer.

1. Add plain yogurt into the prepared strainer.

2. Gather the cloth edges and if you squeeze it lightly, you will notice the whey/liquid is dripping.

1. Tie the edges of the cloth.

2. We have just prepared it and you will see that the liquid is already collecting in the bowl. Now keep this whole thing into the refrigerator for at least 4-5 hours. You can keep it overnight too.

1. After 5 hours, all the liquid/whey has been drained out. You will left with very thick yogurt aka hung curd or chakka.

2. You can use this collected whey for kneading the chapati dough or add in the dal/curry/soup.

1. Now crush the saffron in mortar and pestle. Also warm up the milk in microwave for few seconds.

2. Add crushed saffron into the warm milk and stir. Since the milk was warm, saffron will infuse its color immediately.

3. Take hung curd into a bowl.

4. Add powdered sugar. We are grinding the sugar into powder form and then using in the recipe. So it will dissolve quickly.

1. Also add saffron milk.

2. Stir it well using spoon till everything is incorporated well. Make sure there are no lumps. Do not whisk or stir vigorously otherwise you will end up with runny and thin consistency of shrikhand. We want nice and thick.

1. Now add cardamom powder, chopped nuts.

2. Stir well to combine.

Shrikhand is ready to serve. If not serving right away then keep it chilled into the refrigerator. After some time, saffron will infuse its flavor more and more. So I would suggest to make it ahead of time and keep refrigerated till the time of serving.