Home made Shrikhand
Tomorrow is Gudhi Padwa and I am making some Shrikhand as dessert. According to the Marathi calender, Gudhi Padwa marks the beginning of Marathi new year. And traditional Marathi families living in Pune make Shrikhand for the first day of the Marathi new year.
I remember Ajji making chakka (hung curd) a day before the festival to make Shrikhand. On the day of Gudhi Padwa, this Shrikhand was eaten with hot puffed pooris. I am in heaven even with the thought of it.
What Shrikhand tastes like?
Shrikhand, if you want me to define, is a thick curd which is flavored with cardamom and nutmeg and sweetened with sugar. The texture of the Shrikhand is soft and gooey. The taste mostly comes from Cardamom and nutmeg. Make sure the curd is not very sour when you keep it for setting. It should be slightly sweetish.
After moving to USA, I have missed Shrikhand like none other. We don’t usually find Maharashtrian ready to eat sweets here. So I used to buy Chobani’s Greek yogurt and add sugar and cardamom. However, the taste never felt that good. It turned watery. So last year, I tried hanging the Greek yogurt in a cheesecloth for a day and then made Shrikhand. It turned out to be just like the one Ajji made at home. I loved how the taste took me back few thousand miles to her house.
Ever since then, I have made it whenever I miss home. Hot pooris and Shrikhand, that makes my heart mushy!
How do you make it?
Making Shrikhand is an easy task but takes a little time. You can either use home made curd or flavorless Greek Yogurt. This time I have used home made curd for the recipe. The recipe works well for both type of curd.
- The setup for setting the curd is easy. You need to keep a strainer on top of the bowl. Keep a clean cheesecloth/napkin on top of the strainer and then add the curd.
- Wrap the cheesecloth and tie a knot tightly. Keep this setup on counter top for few hours. If the weather is warm, keep this setup as is in a refrigerator.
- If you are using home made curd, allow atleast 12 hours. If you are using Greek Yogurt, keep the curd for not more than 5-7 hours.
- Keep squeezing the cloth gently every 2 hours. It will help to fasten the process of releasing water.
- At the end of time, once you feel the curd has thickened, remove the curd from the cloth.
- You will have a thick round ball of curd which holds it’s shape.
- Make sure you remove all the thick curd off the cloth.
- Place this curd ball in a deep bowl.
Add 3/4 cup of sugar to this bowl. Once you have mixed everything, you can add some more if you feel it’s less sweet.
I have made this shrikhand before hand so used granulated sugar. If you are making to consume right away, you can use powdered sugar.
Add a pinch of nutmeg. Be careful when you add nutmeg. It may overpower the subtle taste of Shrikhand and ruin entire thing.
Mix everything well. You can use a whisk to mix everything. Spoon works well too.
Soak few saffron strands in 1 tbsp of milk. Let it sit for 5 mins.
Add milk along with saffron strands to the Shrikhand.
- 2 cups of curd
- ¾ cup of powdered sugar
- 1 tbsp of cardamom
- pinch of nutmeg
- 1 tbsp milk
- 4-5 strands of saffron
- Place a strainer on a bowl. On the strainer, place a muslin cloth/cheesecloth.
- To this cloth, add curd and wrap the cloth completely with a tight knot.
- Let the setup stand for few hours- around 7-10 hours. See details for more details.
- After 10 hours, remove the thick curd and transfer it to a mixing bowl.
- Add ¾ cup of sugar.
- Add cardamom and nutmeg.
- Soak saffron strands in 1 tbsp milk.
- After 5 mins, add this to the curd and mix everything together.
- If you feel the sweetness is less, adjust the sweetness by adding sugar.
- Refrigerate the shrikhand before consuming.
If you try this..
I hope you like this recipe and give this a try. If you try this recipe and liked it, do share a picture with the hashtag #whenchaimetbiskit on Instagram or Facebook. Would love to know what you guys have been cooking.