Shrikhand (with cardamom & saffron)

Shrikhand is a traditional Indian sweet recipe from Gujarat and Mahrastra made from hung or strained curd.Hung curd is mixed with sugar,flavoured with cardamom and saffron ,garnished with nuts and chilled before serving.Always use fresh unsour curd to make this sweet recipe.
An easy sweet recipe that doesn’t require any cooking process.Even newbie cooks and bachelors can give it a try.I always prefer consuming them the same day for they tend to turn sour.
Shrikhand is also prepared by blending them with fruit pulp of mango and strawberry.In some places they are liquefied and served with rose petals in earthen pots and some just add milk or water and serve as a drink with meal.Shrikhand is served with Pooris or as a dessert after meal.Lot of variations are followed in different region of India in making Shrikhand but nothing can beat the taste of this Kesar Elachi Shrikhand which I’m sharing today in my space.Do try this healthy dessert this Diwali for your lovely family and friends.

PREPARING HUNG CURD : 6 HOURS

PREPARING SHRIKHAND : 10 MINS

SERVES : 3-4

MY OTHER CURD RECIPES

LASSI

NEER MOR

INGREDIENTS

2 & 1/2 cups unsour curd

1/4 cup sugar

1/2 tsp cardamom powder(elachi)

6 pistachios (crushed)

2 tbsp milk

A generous pinch of saffron strands(kesar)

METHOD

Place the strainer on a deep bottomed bowl and line it with a muslin cloth.

Pour the unsour curd , wrap the cloth and hang them in your refrigerator for 6 hours.If you cannot hang them in your fridge ,just keep the strainer over a bowl to collect the whey.

Transfer the hung curd to a large mixing bowl and add sugar.

Add cardamom powder to the hung curd and soak kesar (saffron strands) in milk for 15 mins.

Add the kesar milk and blend using a hand mixer in low speed for a min with intervals.Blend until the curd turns soft and creamy.You can also mix them with a spatula if you don’t have a mixer.