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.
Ingredients
Sugar - 250 gms
Cardamom powder – ½ tsp
Almond – 4-5 sliced
Pistachio – 4-5 sliced
Saffron – 4-5 strands
Method
Place a clean muslin cloth over a large bowl and gently transfer the yogurt into it.
Gather the edges of the cloth and tie it securely into a pouch.
Hang the pouch from a sturdy hook or kitchen rack and allow the whey to drain naturally.
Place a bowl underneath to collect the whey.
Do not squeeze the pouch, as natural draining gives the best texture.
Allow the yogurt to hang overnight or for about 6 to 8 hours until it becomes thick and creamy.
The collected whey need not be discarded. It can be added to North Indian gravies or used while kneading chapati dough to make softer rotis.
This is one of the wonderful things about Indian cooking, nothing goes to waste.
Once the yogurt has drained completely, transfer the thick hung curd to a mixing bowl.
Add the sugar and mix gently.
Leave it aside for about 25 to 30 minutes so the sugar dissolves naturally.
Meanwhile, soak the saffron strands in one tablespoon of warm milk and rub them gently until the colour and flavour are released.
Beat the yogurt mixture until smooth and creamy. For an extra silky texture, pass it through a large-holed strainer, pressing gently with a spatula.
Add the cardamom powder, saffron milk, and half of the sliced almonds and pistachios.
Mix well.
Transfer the Shrikhand into a serving bowl and garnish with the remaining nuts.
Refrigerate for 1 to 2 hours before serving.
Serve chilled.
Yield
Serves 6 to 7 people
Shelf Life
Stays fresh for 3 to 4 days when refrigerated.
For this recipe, I prefer using yogurt made from full cream milk as it produces a richer and creamier Shrikhand. While low-fat or skimmed milk yogurt may also work, I have always found full cream yogurt gives the best texture and mouthfeel.
Variations:
- For Mango Shrikhand (Amrakhand), add fresh mango pulp after mixing in the saffron and cardamom.
- You may also experiment with other fruits such as strawberry, chikoo, pineapple, or mixed fruit.
I personally prefer lightly roasted almonds and pistachios instead of raw nuts, as they add a wonderful crunch and nutty flavour to the Shrikhand.
Whether served with hot puris during a festive meal or enjoyed straight from the bowl on a warm afternoon, this Dry Fruit Shrikhand is a simple dessert that feels truly special.
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yummilicious dessert ....
ReplyDeletelooks awesome n delicious...
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