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This classic Maharashtrian recipe is mostly prepared on Gudi Padwa. It is a simple recipe which involves adding sugar to simple hung curd. Things can be taken a notch higher with the addition of saffron strands and cinnamon powder. Other variations in shrikhand includes fruit shrikhand, kesar pista, elaichi and mango shrikhand, also popularly known as Amrakhand. Serve it with puri and aloo sabji on the occasion of Gudi Padwa, and watch it vanish within minutes.
|Serves||Preparation Time||Cooking Time|
|4 People||00 Minutes||30 Minutes|
- 300 gm hung curd (Yoghurt)
- 150 gm sugar
- 2 tbsp pistachio
- 1 tbsp almonds, sliced
- 2 tbsp cardamom powder
- A few saffron strands
Preferably use home made curd and ensure that it is not sour.
Take a muslin cloth and place the curd over it. Let the water drain completely. Now tie a knot to the cloth.
Soak saffron strands in water or milk so that it gives a perfect orange color. Keep it aside. The water needs to be mixed with shrikhand and saffron strands are needed for garnishing.
You can hang the curd in your refrigerator for 6 to 8 hours. Place a container, so that the water is collected in the container and does not spill anywhere in the refrigerator.
Now, discard the water and transfer the thick curd in a bowl. Add cardamom powder and nutmeg powder, and stir it well.
Ensure that you make a smooth paste. You can use a hand blender or a spoon.
Add sugar and stir it well. Ensure you use powdered sugar. It dissolves faster. Also, add saffron soaked water and mix it well.
Lastly, add sliced almonds and pistachios and mix well. Garnish it with saffron strands.
Serve it chilled.
2. Adding fresh fruits will give you Fruit Shrikhand.