Whisking: After adding sugar whisk the yogurt very well using a hand whisk until smooth. I love the flavor and aroma of elaichi in shrikhand. In Put yogurt in a fine-mesh strainer suspended over a large bowl, cover with plastic wrap and place in the fridge. Layer a muslin cloth in a strainer. What things I need to take care while I make shrikhand at home. Insted of hanging the muslin cloth wrapped yogurt you can also tie a knot at the top and keep the wrap to drain out under a heavy weight ( like a piece of stone ) taking … If using greek yogurt then you can skip straining and use it straight away. Add powdered sugar and cardamom powder to the yogurt. Take Or can be served as a sweet dish. Shrikhand is an Indian sweet dish made using thick yogurt and powdered sugar. To make Srikhand, yogurt is hung in a muslin cloth till it looses most of its water and becomes thick and creamy. Shrikhand is commonly eaten with a meal or as a dessert. And then Pour the milk on the top of it. Remove chakka from the cloth and transfer to a mixing bowl. Let’s begin with the recipe! Soak saffron in warm milk and set aside.Transfer hung curd to a mixing bowl, add powdered sugar, Whisk it well without any lumps.Then add cardamom powder,saffron milk and whisk well. Step 2. This thick yogurt is called “Chakka’. Step 2. This saffron shrikhand recipe is just the one you need when summer is in full swing and you need something In the morning, you will have super thick yogurt and there will be some whey collected in the glass bowl. Hang the fresh curd in a muslin cloth for about 4 hours. Make Ahead Dessert and Party Tip: If you want to make Shrikhand for a party or a pot luck a day beforehand: refrigerate Shrikhand for a day, mix it up well again the next day. After adding the flavorings, do refrigerate for best results and taste. Traditionally, it is made purely of yogurt that is strained to make … is shrikhand fattening. Saffron Shrikhand, an easy-to-make, creamy Indian sweet is a simple dessert, one that involves no cooking on the kitchen range or baking in an oven. Straining curd properly is the key step to a thick and creamy shrikhand. Step 3. Whisk to mix the sugar and cardamom powder. Shrikhand is popular in the states of Maharashtra, Gujarat and even in parts of Karnataka. It is a part of thali meals and weddings. This method will also drain out every drop of excess water from curd]. Stir in sugar and mix well for another 5 mins. Next place a heavy object or a cast iron pan over the pack of yogurt. Shrikhand is made by just whisking strained yogurt, sugar, cardamom powder and saffron soaked milk. Transfer to serving bowls and garnish with chopped nuts. Bring the sides together and then squeeze off the excess whey from it. Use a muslin cloth to strain your yogurt. Shrikhand is a dessert made with strained curd or yogurt, sugar and flavoring ingredients. Strain the chakka properly as shown in the following video. This instant shrikhand uses greek yogurt, which is basically a strained yogurt. In both Maharashtrian and Gujarati weddings, shrikhand is served in the thali meal. Shrikhand Recipe | How to Make Shrikhand from Scratch Ingredients: 450 ml hung curd ( made from 1 liter of regular full fat homemade curd) 1/4 cup + 2 tbsp powdered sugar ( adjust to taste - you may like it more or less sweet) 3-4 cardamom pods, finely powdered 10 saffron strands, soaked in 1 tsp milk and rubbed in a pestle and mortar. Lift the edges of cloth, twist it a bit to drain excess water from it and tie the knot tightly. Place a strainer over a large bowl to collect the whey. Put drained yogurt into a bowl; stir in saffron mixture and sugar and mix well till it all comes together to form Shrikhand. Pour the Curd on the cloth such that it should fall out of the bowl. Just whisk it well and add the mango puree, cardamom powder, and powdered sugar and you are good to go. HOMEMADE INSTANT SHRIKHAND WITH CREAM What is Shrikhand Shrikhand is a summer Indian dessert recipe. The resulting thick yogurt with a cheese-like consistency is called chakka and is used to make shrikhand and in our case, delicious aam shrikhand. Take curd in a thin cloth and hang it for atleast 2 hrs for the water to drain completely.The curd should be thick with no excess water. For the Kesar Nuts Shrikhand. Allow it to cool till it is Lukewarm. Sugar helps to grind it even more finely. This is especially helpful for … Home; About Us; EVENT; Micmenco; BEN STARS; Gallery; Become A Volunteer; Uncategorized is shrikhand fattening Soak saffron in 1 tbsp hot water or hot milk. This instant shrikhand uses greek yogurt, which is basically a strained yogurt. Shrikhand is flavored with Cardamom, saffron, nutmeg. donate. To make Mango Shrikhand with Greek yogurt, you don’t have to hang the curd since Greek yogurt is quite thick. Most of the whey would have been drained. Now, add this saffron milk to the. So it is thick and can be used as such for any kind of shrikhand. ], Now for the final touch, take 1-2 tbsp of milk and add 4-5 crumbled threads of saffron to the milk. This is to remove the whey from the dahi. Transfer this to a plate and place a heavy object over the curd. The only thing is the texture is more like refrigerated peanut butter – thick and hard. Add to the rest of the milk and heat to 140⁰F. It uses minimum ingredients and makes for a delicious after treat. Mix it into the milk before you start heating it. Hi! 8. The most common flavouring ingredients used are cardamom & saffron. Serve with puri or chill and enjoy as a dessert. Divide shrikhand between 6 small bowls and garnish with cardamom and pistachios. You can use homemade curd or greek yogurt. For the Malai Sandesh. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. also, the amount of sugar depends on the sourness of curd. In a non stick pan, transfer the jamun pulp, let it cook for about 5 minutes. Nothing like the soft and creamy texture it is supposed to be. This shrikhand recipe is instant one as I have used mixie to blend the yogurt. Step by step shrikhand recipe. This Tasty shrikhand can be served with Puri(an Indian Bread). Hang this dahi, preferably in a cool place, over a bowl, and let it stay that way for at least 2-3 hours. keep it aside for 4-5 minutes. Squeeze out the excess whey from the curd. [If it is not possible for you to hang it, We have an alternative method: Take sieve. The longer you keep the curd (to drain the excess water) the thicker your hung curd will be. Add 1-2 teaspoons pectin (depending on the type of pectin), and blend until pectin is incorporated. Combine saffron and hot milk and let it steep for 30 minutes. After 6-7 hours, untie the muslin cloth and transfer thick strained curd to a bowl. However for this recipe, I did strain my Greek Yogurt overnight. I have used Greek yogurt to make this yummy dessert. Take Shrikhand recipe – Shrikhand is a thick creamy & delicious Indian dessert made with strained yogurt (curd), sugar, cardamoms & nuts. Serve shrikhand with puri or chill and serve as a dessert. I love shrikhand and so does my daughter so I usually make this dessert for her after school. The advantage of using Greek yogurt is that it is already thick, and so does not need to be hung or strained. Shrikhand is a North Indian sweetened yogurt preparation. 6. The mixture has to be thinner than shrikhand but thicker than lassi. It further flavored with cardamom and saffron and garnished with pistachios for that crunch. As I hail from Gujarat, I grew up eating home-made shrikhand specially made by my Masi ma. The longer you hang the yogurt tied in muslin cloath , thicker and sourer the shrikhand . Comment document.getElementById("comment").setAttribute( "id", "a839c62c1cdb13bd5c65560c3854943d" );document.getElementById("e37ec555a8").setAttribute( "id", "comment" ); Gorgeous pics.. will be trying this soon. 1 cup Paneer / Chhana / Cottage Cheese 1/2 cup Sugar powdered. According to Ayurveda , adding saffron and crushed cardamom powder helps neutralize the mucous-forming properties of yogurt and make it more digestible. Even though the yogurt was thick to begin with, the straining made it even more thicker. This version that I’m sharing is an instant version to make aam shrikhand. Use fresh curd made with full fat milk. Shrikhand Flavours. Straining for 45 mins works well for me as I use thick curd. Remember if you have chakka (hung yogurt) available with you, this becomes an instant saffron shrikhand recipe that can be made at home in no time at all. Homemade yogurt is hung in a cheesecloth overnight to get a thick, creamy yogurt. By using different ingredients, you can make the shrikhand in various flavors: Kesar shrikhand is one of the options that you can easily find its ingredients (Kesar and Elaichi) throughout the year, making the assembly of this dessert quick and convenient. 1. Yes, you can make shrikhand using regular yogurt too. Keep aside to cool. Keep the cloth having a drained curd(and a 'knot on') on the sieve. To make chakka, Hang this cloth with the knot on somewhere for 2-3 hours to remove every single drop of water out of it. Like cream cheese or wooden spatula to manually fold or mix the shrikhand make aam shrikhand... after another to.: a thick, and so does not need to be sour tasting when served chilled of. Originates from Gujarati and Maharashtrian cuisine and is made of a thick and creamy shrikhand yogurt tied muslin... 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