link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: DRY FRUIT SHRIKHAND (EXOTIC SWEETENED THICK YOGURT WITH DRYFRUITS)

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Saturday, June 15, 2013


This is one of the quickest and easiest desserts. Adding different varieties of dry fruits adds some grandeur to the simple Shrikhand. As in the market you get standard flavors like Cardamom Shrikhand, Pistachio Shrikhand, Saffron flavored Shrikhand(Kesar) or Amrakhand (Mango flavored). But at home I added all the dryfruits like cardamom, Almond, pistachio and saffron. Not only making it rich but exotic as it is not what is available in the market.  Making the Shrikhand takes all about 20 minutes excluding the time taken to tie the yogurt overnight and the refrigeration. With a little bit of preparation you can have a wonderful dessert in a jiffy. It is very healthy. You can adjust the sugar according to the sweetness desired. Shrikhand – Puri is an exotic combination very popular in Maharashtra, even some restaurants serve this combo on their menu. We can also find this as one of the desserts in their weddings, festivals and special events. I’m very happy to share this recipe for one and all to enjoy. Indulge in this Sweet, cool, crunchy delight with Puris or just like that.

Yogurt – ½ kg
Sugar - 250 gms
Cardamom powder – ½ tsp
Almond – 4-5 sliced
Pistachio – 4-5 sliced
Saffron – 4-5 strands

I have used yogurt made from full cream milk in this recipe as I was not sure if the yogurt would be thick enough in the Low fat milk and Skimmed milk. I took a clean muslin cloth, put the muslin cloth over a bowl so that there is no spillage. I slowly dropped the yogurt inside the muslin cloth. Once, I transferred the yogurt, I tied the muslin cloth in a knot, like a small pouch, ensure that the knot is a tight one, lest your yogurt may fall off and get wasted.
Next I tied it to the rack on to a hook dangled from my kitchen rack. Ensure that the hook is strong. You will see that the whey that is the water from the yogurt is falling down through the muslin cloth, don’t press the yogurt in the pouch and remove. Let it drain itself naturally. You can keep a bowl below the knotted pouch and collect the whey. This can be used in gravies for North Indian dishes and you can also add it in the wheat flour while kneading the dough to get softer rotis (chappatis).
This is the best part of Indian cooking.”Nothing gets wasted”
Keep this overnight or for 6-7 hours. I always do it over night, if I do it during the daytime I have no patience to wait.
In the morning, I take the pouch and keep it on top of a bowl and open the pouch gently. You will see thick & creamy Yogurt remaining which doesn’t have any water. Put this in a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow the sugar to dissolve.
Meanwhile, rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula to ensure the texture is totally free flow and creamy.
Mix in cardamom powder and the dissolved saffron and half of the sliced nuts.
Put this in a nice glass serving bowl, Garnish it with the remaining nuts.
Chill for 1-2 hours before serving. This dessert is best served chilled.
This quantity makes about  6-7 servings and the
Shelf life: 3-4 days refrigerated


-          To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.

-          I like to use baked or roasted nuts than the raw ones as it adds a crunch to the Shrikhand.


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