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.

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:

Traditional Shrikand- A sweet dish made with yogurt and sugar

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. .

If you have a hunger for Authentic Vegetarian Food then subscribe to my blog and receive delectable recipes and new Innovative foodie updates! Hungry for more Vegetarian Tips ? LIKE us on facebook, Follow us on Twitter, Pinterest and Instagram. All the recipes are with step by step instructions and photographs and all of them have been tried, tested, easy to cook and delicious.

If you are interested in one to one or group cookery lessons, or any corporate team building events – email me on givemesomespice@gmail.com for more information.

Tags: AlmondsbananacardamomfruitgujarhoneymealmilknutmegoilpooripoorissaffronsevshrikandSpicysugarsweeSweettasteteayoghurtyogurt

Mina Joshi

I am a busy working mum who aims to make quick and healthy authentic vegetarian and vegan dishes for my family. I am also a face to face and online cookery teacher, recipe developer, restaurant and product reviewer. I share all recipes with step by step instructions.

Next Can switching to a vegan diet help tackle obesity? »

Previous « Classic Apple Crumble

Disqus Comments Loading...