While I was adding the picture slideshow to the different recipe category pages, I noticed that the dessert section hardly had any entries, I may not be have a sweet tooth but people who follow my blog sure do, why should I deprive them of the sweet adventures! Having said this, does not mean that I don’t know to make some of the Indian sweet dishes.. K loves sweets.. So, I do make some for him.. 🙂
Indians love sweets.. & with not even a fortnight left for Diwali I got to post a few sweet dishes before some of my friends begin to ask for some recipes. Since Greek set yogurt is easily available here, thought I should try my hands at making some Shrikhand… Oh, for those who are wondering what Diwali is, it is an Indian festival; called the festival of lights..!! It’s a huge festival celebrated by exchanging sweets, lighting small oil lamps around the house when the sun sets, new clothes, colours & festivities everywhere around.. & not to forget the sky filled with beautiful & colourful firecrackers..!!
You would have guessed from all the chatter above & the pictures that Shrikhand is an Indian sweet dish. It is famous in the states of Gujarat & Maharashtra.. It is made from strained yogurt,sweetened with sugar & flavoured with the most famous flavours – cardamom & saffron. Sometimes just with cardamom. It is also available in Pistachio & Mango flavours. It is silky smooth… & filled with loads of calories.. Don’t worry you can’t possibly eat the whole bowl.. it’s too heavy.. So you can’t indulge on loads of it unless you’re a glutton.. 🙂 A version with fresh fruits is also available. It usually chilled before being served.. So you can imagine how heavenly & silky smooth this is.. 🙂
In the state of Gujarat this is eaten as an accompaniment with the Indian bread called Puri/Poori’s. Yes, Gujarat is another state obsessed with sweets & closely competes with Bengal.. 🙂 Both these states have a variety of sweets to offer. Now you know which states not to miss if you have a sweet tooth & you happen to visit India.. 🙂
Ingredients: (Serves 6 – 8) Preparation Time: 20 mins (Excludes time to strain the yogurt & chill the Shrikhand)
Greek yogurt/full fat thick-set yogurt – 2 tubs of a litre each
Sugar – 1 cup or more, based on your taste
Elaichi/Caedmon – 12-14 cloves, de-skinned, seeds coarsely powdered
Kesar/Saffron – a pinch soaked in a tsp of warm milk (love the aroma of saffron in milk & of course the colour is so beautiful) + a pinch to serve (optional)
Powdered almonds/chopped pistachios – 1-2 tbsp (optional, sprinkled just before you serve) (I ran out of powdered almonds so used whole almonds)
Fold the large piece of muslin cloth into 2, so that is a wee bit thick. Now place the cloth in a large bowl. Make sure there is enough cloth & it comes out of the bowl. Empty one tub of a litre of greek yogurt into the cloth. Do the same with the next one. The excess water will start to trickle out once you lift the cloth with all the loose ends held tightly in your fist. Make sure you have the bowl at the bottom when you do this, to avoid any mess from the dripping water.
Tightly tie the yogurt in the muslin cloth & let this contraption hang as shown.
Make sure you have a bowl to collect all the dripping water. Leave this overnight to get strained completely.
Note: The amount of yogurt left behind after straining solely depends on the thickness of the yogurt used. Hence your servings depends on the amount left behind. Use a good quality yogurt to end up with more servings.
Next day, add the 1 tsp of warm milk to a pinch of Saffron & keep aside. Take the muslin cloth contraption down, open up the cloth as shown & transfer the contents into a clean dry bowl. Add sugar tbsp by tbsp.
Mix well. Taste & stop adding sugar when you reach the desired level of sugar. Now use a sieve & strain the sweetened hung yogurt as shown. This removes any lumps present. The resulting product is so silky that you will love its texture..
Now coarsely powder the cardamom seeds. Add the saffron milk & the powdered cardamom to the strained sweetened yogurt mixture & mix well till well combined. The colour of the Shrikhand changes to a light yellow. If you have added more than a pinch then the colour may be a deep yellow.
Cover the bowl & chill it in the refrigerator.
Garnish with some powdered almonds/chopped pistachios & a few strands of saffron before serving.
This pic was clicked when I still had some daylight left & also it was before chilling the Srikhand.. 🙂
Serve chilled as mentioned earlier with or without the garnishing as a dessert or as an accompaniment with some hot fluffy puri/poori’s. Yummmy…!!
If you like this recipe, then you may also like – Gaajar Halwa/ Carrot Halwa, Madgane – one of the quintessential Konkani Payasam/sweet-dish…., Charmure Undo.. A guest post by Manjula.. etc.
- Kesar Peda -In Microwave ( Milk Fudge with Saffron ) (cookingwithsapana.wordpress.com)
- Kesar Kheer (teencookingblog.wordpress.com)
- Carrot Halwa (fastindianrecipe.wordpress.com)