Traditional Shrikand- A sweet dish made with yogurt and sugar

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I am refreshing my recipe for making traditional shrikand with new pictures as the original  recipe which was written in 2010 had so many broken links. Usually, I am able to remove the broken links and refresh the recipe but for some reason, I just could not fine the broken link. broken links can happen for lots of reasons but the most common one is when you link your recipe to an ingredient or another bloggers Post and the link has changed. When was the last time you checked all your links to ensure they work properly and aren’t broken? If you’ve ever redesigned your site, deleted images and videos or changed the URL of a product page, then you probably have broken links you don’t even know about. Now imagine how frustrating this would be to people who visit your site?  Here is a helpful  article you may find useful.

SHRIKAND is a sweet dish always served chilled.   It can be served with pooris.  Most Gujarati thalis have this as one of their sweet items and it provides a refreshing change when eating  hot and spicy curries.  It can also be served as a sweet dish at the end of a meal. It’s often served at weddings in the summer with puris.   Shrikhand’s recipe is easy and versatile. You can make many variations of it by adding honey or fruit to it.

Ingredients (serves 4-6):

  • 1  kilos yoghurt  you can use home made or store bought plain yogurt
  • 8-10 tablespoons ground sugar
  • handful of almonds and  pistachios – sliced thinly
  • cardamom- gently crushed in a mortar
  • ½ tsp of saffron
  • ½ tsp of freshly ground nutmeg.
  • Any fruit for garnishing

 Method:  

1.  Take a clean muslin cloth and transfer the yoghurt into it and tie a knot to the cloth and hang it somewhere suitable for 8-10 hours.  I use the banana stand to hang mine.

2.  The curds and whey will separate and will now resemble curd cheese.  Transfer the curds to a sieve and add the ground sugar to it. Using a wooden spoon, mix the curds and sugar and they will pass through  the sieve.

3.  Add the almonds, pistachio, cardamom, nutmeg and saffron to the shrikand.  Transfer this to the fridge to cool for a couple of hours.  Garnish with any seasonal fruit and serve as a dessert  or snack. .

More variations of shrikand recipes from my blog are listed below:

  1. Vegan shrikand 
  2. Pineapple shrikand 
  3. Mango shrikand
  4. Shrikand  using curd cheese
  5. Strawberry and mascarpone shrikand 
  6. Mascorpone, Quark  and double cream shrikand 
  7. Strawberry, hung yogurt and mascarpone parfait (shrikand) .
  8. Strawberries with mascorpone cheese shrikand 

Traditional Shrikand- A sweet dish made with yogurt and sugar

SHRIKAND is a sweet dish always served chilled.   It can be served with pooris.  Most Gujarati thalis have this as one of their sweet items and it provides a refreshing change when eating  hot and spicy curries.  It can also be served as a sweet dish at the end of a meal. It’s often served at weddings in the summer with puris.   Shrikhand’s recipe is easy and versatile. You can make many variations of it by adding honey or fruit to it.
Course: Dessert
Cuisine: Indian
Keyword: hung yogurt, shrikand, yogurt dip
Servings: 4
Author: Mina Joshi

Ingredients

  • 1 kilo yoghurt. You can use homemade or any plain yogurt from the Supermarket
  • 8-10 tablespoons ground sugar
  • handful of almonds and  pistachios -sliced thinly
  • cardamom- gently crushed in a mortar
  • ½ tsp of saffron
  • ½ tsp of freshly ground nutmeg.
  • Any fruit for garnishing

Instructions

  • Take a clean muslin cloth and transfer the yoghurt into it and tie a knot to the cloth and hang it somewhere suitable for 8-10 hours.  I use the banana stand to hang mine
  • The curds and whey will separate and will now resemble curd cheese.  Transfer the curds to a sieve and add the ground sugar to it. Using a wooden spoon, mix the curds and sugar and they will pass through  the sieve.
  • Add the almonds, pistachio, cardamom, nutmeg and saffron to the shrikand.  Transfer this to the fridge to cool for a couple of hours.  Garnish with any seasonal fruit and serve as a dessert  or snack. .

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