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.