I learnt to make shrikhand from my cousin who lovingly shared her recipe with me for our family meet many years back. That time it was fruit shrikhand. I have tried many flavours since then but somehow never blogged my recipe. So here it is finally after making a new flavour (tasted it at a local sweetmeat shop) which is my FILs favorite using a similar base I got super results.
Shrikhand is a sweet made of hung curd and sugar. Popular flavourings used are cardamon and saffron. This is one sweet treat which is common in Maharashtrian and Gujrati household.
To make a smooth base the hung curd /chakka is either passed through a sieve or puran machine or run a few minutes in the blender. We can also use the hand beater for about 20 minutes and make the base smooth before adding in flavours. Once the base is ready flavours can be experimented as per choice.
Serve it up with hot hot pooris and enjoy the combo.
Ingredients.
Chakka/hung curd - 1 cup*
Sugar powder - 1 cup *
Rose syrup - 3 tsp
Rose essence - 1 tsp
Cashew nuts -1/2 cup broken pieces
Dry rose petal - for adding in the shrikhand and also for garnish.
Method.
1. Take the chakka and powdered sugar in a big bowl and mix well together. This should be mixed to a smooth consistency and forms the base before adding flavour.
Chakka is made by adding curd to a sieve lined with muslin cloth. Get the ends of cloth together and start twisting it. As the knot get tighter the liquid will start coming out. Now place a heavy bowl (I used a stone motor pestle) on it and place the seive in a big vessel. Keep this vessel overnight or for atleast 3 to 4hours in the fridge.
By then all the whey water should have been collected in the vessel and what remains in the cloth is thick hung curd / chakka.
The whey water can be consumed direct or added while making chapati or khadi or discarded if you don't like it.
2. Add the rose syrup and rose essence and give a good mix.
3. Lastly add the cashew nuts broken and dry rose petals. Garnish and serve cold.
Notes
1. Depending on the quality of curd, chakka will be made. I used 2 boxes of prabhat curd to get 1 cup of chakka. Other curds may have less water so give more chenna / hung curd.
2. There are some people who don't like extremely sweet shrikhand. If you one of them you less sugar powder. Say about 1/2 cup to 1 cup of chenna.
3. To keep it natural I have not added any artificial color. The light pink comes from the rose syrup. If you like deep pink you can add a drop or two or red /pink color.
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