Shrikhand is a very popular classic dessert made of hung yogurt and sugar. It is one of the main desserts in Gujarati and Maharashtrian cuisine. In Gujarati cuisine, shrikhand is eaten as either a side-dish or with poori. It is commonly served as part of a vegetarian thali in Gujarati restaurants and is popular as part of wedding feasts. A popular variation of shrikhand in Maharastra is Amrakhand, which is shrikhand blended with mango pulp. Another variant of shrikhand, Matho, is served as a sweet dish or dessert. The preparation method is almost the same, but some fresh fruits are always added in Matho.
1. 1 liter good quality milk or ready 2 cups of hung yogurt
2. 1/2 cup sugar powder
3. 1/2 teaspoon cardamom
4. 1/4 teaspoon nutmeg powder
5. Few strands of saffron
6. 2 tablespoon milk
7. 1/4 cup sliced almond, pistachios and kismis
1. Boil the milk in a pot, after cool completely add in 1 tablespoon of plain yogurt and mix well.
2. Cover this pot with lid and keep aside in warm place for 5 to 6 hours or till it set.
3. Spread the muslin cloth over a bowl, pours the yogurt on it.
4. Tie a knot and hang the yogurt in a muslin cloth in a cool place.
5. Move the yogurt with strainer and vessel into the refrigerator overnight or until all the liquid has drained off.
6. Rub the saffron into the warm milk.
7. Yogurt will become a hung yogurt.
8. In a bowl mix 2 cups of hung yogurt, sugar and saffron. Mix very well.
9. Now add cardamom, nutmeg, almond, pistachios and kismis, mix well.
10. Once shrikhand is done refrigerated.
11. Garnish with some pistachio and also rose patel.
12. Served with Poori. Store for week in refrigerator.