Shrikhand – a festive dish in Maharashtra, a popular accompaniment to pooris in Gujarat, and a common dessert in Karnataka, this delicacy has survived the test of time under various names. It’s said that way back in the 8th century travelling herdsmen used to hang curds overnight to make it easier to carry and then; and through the course of their long journey, add sugar and nuts to it to make a wholesome (and delish) snack. We thank these great men and their delicious invention (usually by emptying bowlfuls of shrikhand)
Hanging curd overnight is no great feat, but dessert cravings need to be met at lighting speed (or maximum 2.3 hours). To the rescue, we bring to you a super quick recipe for Shrikhand to enjoy this Janmashtami.
Prep Time: 5 minutes + 1 hour to chill
Caters To: 4 gobblers
Challenge Level: Beginner
From the Pantry:
- 1 ½ cups greek yogurt
- ½ cup powdered sugar
- 1 tablespoon milk (warm)
- 1/2 teaspoon cardamom powder
- Few strands of saffron
- A pinch of nutmeg powder
- Pistachio and almonds for garnish
Let’s Get To It:
- Soak the saffron in warm milk for two minutes.
- In a bowl, mix the yogurt and sugar.
- Add the saffron milk, cardamom powder, and nutmeg to it.
- Take out the mix in individual bowls, to help it chill quicker.
- Chill in the refrigerator and garnish with almonds before serving.
#DSSCTopTip: Shrikhand takes very easily to a variety of fruit flavours. Replace the spices (Cardamom, Saffron and Nutmeg) for 1/2 cup of de-seeded Custard Apple or Mango pulp and enjoy your hearty dessert, guilt free!
