Shrikhand

Easy peasy, dahi squeezy dessert

Prep Time 20 min
Cook Time 30 min
Serving Size 4
Recipe Type Microwave Oven

Take the humble dahi (curd), hang it till all the whey drains away, mix in sugar and elaichi (cardamom) powder and kesar (saffron), and behold, rich and luxurious Shrikhand is ready. The Historical Dictionary of Indian Food by KT Achaya says that the earliest record of shrikhand was in 500 BCE in Gujarat, though Maharashtrians claim this creamy sweet treat was their creation. Aromatic saffron and a touch of sweetness from sugar, topped with nuts and rose petals, make for a visually delightful dessert that’s even more delicious on the taste buds. Like all good things, be sure to wipe it clean off the plate with puri, roti, or finger, as the day may direct.

Ingredients

2 ltr Milk
2 tbsp Thick Yoghurt
250 gms Powdered Sugar
15 gms Pistachios, chopped
15 gms Almonds, chopped
5 gms Dried Rose Petals
5 gms Cardamom Powder
2 gms Saffron Strands

Method

Pour milk into a microwave-safe glass bowl. Choose skim milk for a nonfat yoghurt or whole milk for a richer yoghurt.
Add 1/4 cup powdered milk and stir well.
Put the bowl of milk in the microwave and heat it at 40% micropower level for 8 minutes.
Allow the milk to cool down for a few minutes. Add 2 tbsp fresh thick yoghurt with active cultures to the milk. This serves as a starter. Stir well.
Cover the bowl with plastic wrap. Place it in the microwave oven, use the ferment or yoghurt program, and press start.
After the program is completed, store the yoghurt in the refrigerator for 7 hours.
Transfer the yoghurt to a muslin cloth and drain the greenish liquid completely. Let this rest in a drainer vessel in a refrigerator for at least 3 hours.
Transfer the thick hung curd to a glass bowl and whisk while adding sugar in 4 small batches.
Add saffron soaked in 2 tbsp of warm milk and whisk. Add nuts and rose petals and mix. Save some for garnish.
Once chilled, spoon the shrikhand into a bowl and serve chilled with the garnish.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

Rate This Recipe

Overall Rating

0 (0)

Select your rating

Thanks for your rating!

Something went wrong. Please try again!

Similar Recipes

10 mins

0 (0)

Methi Ladoo

Enjoy this sweetmeat that blends the earthy bitterness of fenugreek seeds with the rich sweetness of jaggery. Methi Ladoo is a healthy, energy-boosting snack and invites you to appreciate the nuanced beauty of Ayurvedic-inspired culinary creations. Roasted fenugreek seeds, ground to a fine powder, are kneaded into ladoos with desi ghee, jaggery, and a hint of cardamom. The result is a unique combination of bitter, sweet, and fragrant notes, balanced in flavours for pleasure and health. A delectable round of goodness that promises to entice your taste buds with every aromatic, nutty bite.

13 mins

0 (0)

Banana Halwa

This delicious dessert celebrates the banana’s natural sweetness enhanced with a touch of earthy jaggery and a pinch of cardamom. Kerala-style Banana Halwa takes ripe, mushy bananas and slowly cooks them to perfection, their sugars caramelising to create a deep, golden-brown treat. Ghee adds a luxurious richness and imparts a heavenly aroma. Satisfy your sweet cravings with its soft, melt-in-the-mouth texture. One spoonful, and you’ll know why they say, ‘Go bananas over it’!

2 mins

0 (0)

Khubani Ka Meetha

This three-ingredient delight is a must-try for anyone with a sweet tooth and those without. Dried apricots (khubani in Urdu) form the heart of this regal dessert, which is believed to have come to India with Alexander’s expedition to the subcontinent. Born in the royal kitchens of Hyderabad, Khubani Ka Mitha has a floral and warming flavour complementing the tangy-sweet fruit, with milk and sugar partnering up to create this apricot-infused allure. Make this your new perfect ending to a lavish feast or a humble, quiet evening. You’ll be a hit chef every time you prepare this luscious pudding that the blue bloods of India adored.

12 mins

0 (0)

Moong Dal Halwa

When someone first said ‘Moong Dal Halwa’ to me, I raised my eyebrows, mumbled “weirdo,” and swiftly scuttled away. When I finally tasted it, I groaned as I lamented all the wasted opportunities where I had shunned this slurp-worthy treat. Now, I scramble for it whenever I see the golden-hued, melt-in-the-mouth dessert. The only words that come out of my mouth are, “Please, Sir, may I have some more!” The humble moong whips itself into a superstar, its nutty flavours harmonising with the sweetness of milk, cream and sugar. Gracing festive occasions and special celebrations, this aromatic halwa is nothing short of a culinary masterpiece that captivates the palate.