Shrikhand is an Indian dessert made of strained yogurt. It is one of the main desserts in Maharashtrian cuisine. The yogurt is tied and hung until all the water has drained off, the result being a thick and creamy yogurt. Dried and fresh fruit such as mango
may also added to make it special. Other ingredients include sugar, cardamom powder, and
especially made for Gudi Padwa
The dish is prepared by placing the strained yogurt and sugar in a deep bowl and mixing it thoroughly. You can use a hand mixer. The cardamom powder and saffron are then added and mixed. The dish is served
- A popular variation is Amrakhand, which is Shrikhand mixed with mango pulp.
1 cup Plain Full
lb tub regular full fat Sour cream
cups Sugar or Splenda - enough to sweeten according to your taste
tsp Cardamom powder
tsp Nutmeg powder
Tab spns coarsely crushed Almonds (slightly roasted)
Tab spns coarsely crushed Pistachios (slightly roasted)
strands of Saffron
Tab spns Milk
the yogurt and sour cream. Line a colander with a soft muslin cloth. Add
the yogurt and sour cream mixture and let it drain for 1 hour. Pull the
cheese cloth in a tie and twist to remove additional water. Then turn
out the yogurt mixture in a glass bowl and keep aside.
Warm 1 tbsp milk and add 7-8 strands of saffron to it and mix well. The
milk will absorb the flavor and color of the saffron.
Add this saffron milk and all the other ingredients and mix well. Chill
and serve with hot puris.