Day 107 (14/12): Shrikhand
Updated: May 25, 2022
I made shrikhand! It's always been one of my favourite desserts — and the principle behind it is very simple, so I decided to give it a try.
Here's the recipe (two servings):
Half a kilogram of storebought thick yoghurt
Half a cup of jaggery powder/powdered sugar
A few strands of saffron
Two pinches of nutmeg
Start by taking the yoghurt and placing it in a muslin cloth.
Place the muslin cloth in a sieve over a bowl.
Squeeze the yoghurt till the whey starts to come out.
Tie a tight knot in the muslin cloth.
Let the whey drip from the yoghurt for about thirty minutes.
Squeeze it one more time before proceeding.
Note: The whey can be used instead of water in making doughs.
Keep three tablespoons of the hung curd aside.
Place the rest of the hung curd in a bowl and add the jaggery powder.
Mix it well.
Add a few strands of saffron and nutmeg.
Blend the shrikhand in a mixer grinder for about three seconds.
Add the three tablespoons of hung curd you kept aside earlier, and mix well with a spoon.
Top with saffron strands or nuts of choice.
Refrigerate the shrikhand for two hours, and enjoy!
Let me know if you try this recipe — it's truly delicious. :)