Shrikhand is an Indian sweet dish made of strained yogurt. It is one of the main desserts in Gujarati and Maharashtrian cuisine. . Preparation of this dish is very simple but it takes some time to process yogurt properly
In Gujarati cuisine, shrikhand is eaten as either a side-dish with breads such as poori or as a dessert. It is commonly served as part of a vegetarian thali in Gujarati restaurants and is popular as part of wedding feasts. It is often served chilled as a counterpoint to hot and spicy curries.
You will find a lot of different recipes for shirkhand but I like this recipe.
- 1 container (750 ml) 6 % MF Yoghurt
- 1 container(500 ml) sour cream
- 1 cup sugar
- 1 tsp cardamom seeds (crushed)
- 1/4 tsp nutmeg powder
- 1/4 tsp saffron
- 1 tbsp slivered almonds
- 1 tbsp slivered pistachio
- Line a large sieve with cheese cloth and put the yoghurt in. Put the sieve over a bowl and let the whey from the yoghurt drain out. Leave this covered for 5 hours or overnight.
- Add the sour cream and sugar and mix well. Transfer it into a serving bowl.
- Sprinkle the rest of the ingredients, cover and refrigerate for a few hours or overnight.
Serve with chapatti or poori or it can be served as a dessert.
Shirkhand can be made the day before.
Peel and thinly slice the onions.
Finely chop the tomato.
In a medium saucepan heat the oil, add the cumin seeds and the onions. Fry the onions till they are golden brown.
Add the tomato, dhana jeera, haldi, green masala, tomato paste and salt. Cook on medium heat stirring a couple of times for about 5 minutes.
Add a cup of water.
Add the black eye beans.
Cut the eggplant into 1’” x 2” strips and add this to the saucepan.
Peel and cube the potato into 1” cube and add this to the saucepan.
Cover the saucepan and cook on medium heat for about 10 minutes till the egg plant and potatoes are cooked.
Sprinkle with cilantro and serve.
Serve with chapatti and/or rice.
Makes 20 pieces
- 1/4 lb goond
- 1 1/2 lb butter
- 1 1/4 lb whole wheat flour
- 1 1/4 lb crushed almonds
- 3/4 lb goor
- 1/4 cup water
- 1 tsp cardamom seeds crushed
- 1/2 tsp nutmeg powder
- 1 tbsp kas kas(poppyseeds)
- 1/4 cup slivered almonds
- 1/4 cup slivered pistachio
- 2 cups oil for frying goond
- In a frying pan heat the oil. When the oil is hot add 1 tbsp of goond at a time. The goond will pop up and it will be transparent. Turn it and make sure the goond is transparent on all sides. Take it our of the frying pan into a colander and let it drain. Leave it aside.
- In a large saucepan over medium hot heat, melt 1-1/4 lb butter and fry the whole wheat flour. The flour is ready when the butter starts bubbling and the flour is golden brown, about 20 minutes.
- Remove from the heat, add the cardamom, nutmeg, crushed almonds, goond and mix well.
- In a medium saucepan, over medium heat add chopped goor, remaining 1/4 lb butter and 1/4 cup of water. Let it cook till the goor melts and the mixture starts to bubble, about 10 minutes.
- Pour the goor mixture into the flour mix and mix well.
- Over medium heat cook the mix for about 5 minutes stirring continuously.
- Pour the mix into a well greased 10 X 12 inch cake tin. Spread it evenly. Sprinkle kas kas, slivered almonds and slivered pistachios. Roll it with a rolling pin to make it smooth, or smooth it with the back of a spoon let it set overnight.
- With a sharp knife cut into square or diamonds and serve.
The pak can be stored in an air tight container for a couple of weeks.