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Shrikhand is a traditional Mahatashtrian delicacy. It is an age old recipe. It is prepared from ‘hung curd.’ In Marathi we call it as ‘chakka.’ It is enjoyed during festivals with hot puffed puris. This sweet literally transforms simple curd or yogurt into totally delicious dessert. This is a very easy and simple recipe. You can keep it ready a day before and store it in freeze. It looks nice and tastes simply delicious. It is a simple dessert recipe made using hung curd, sugar and cardamom. You can use saffron, nutmeg too if you want. You can make hung curd at home and use a store bough one. Today I will show you how to make “chakka” or hung curd at home. It is an integral part of Maharashtrian thali. You must be looking for some sweet recipe for “Gudhipadva.” Why don’t you try shrikhand for Gudhipadva!! You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 2 cups Curd
• 4 tsp hot Milk
• 10~12 Saffron strands
• 1 cup powdered Sugar
• Cardamom powder
• Few Pistachios slices
Method:
• Tie curd in clean cotton cloth and hang it for at least 2 hours so that all the water is drained
from it to make hung curd.
• You can use the drained water for kneading dough or making kadhi or in dal too.
• For making saffron milk, soak saffron in hot milk for about an hour.
• Strain the hung curd through a strainer.
• You can use puranyantra for this process too. Avoid using mixer or food processor for this.
• Add powdered sugar, saffron milk, cardamom powder and mix everything well together.
Keshar shrikhand is ready.
• Garnish with pistachio slices.
• You can store shrikhand in freeze.
• You store it in glass container in freeze for about 2-3 weeks or for about 2-3 months in
freezer.
Tips:
• In summer season curd may get sour while making hung curd. To avoid that mix 1 tsp sugar
in sugar and then make hung curd from it.
• For 1 cup chakka blend 1 cup sugar into powder in mixer and use it.
• If you are making shrikhand a day before then you can use crystal sugar or regular sugar.
• You can make a little more than 250 gm chakka from 1 liter full fat milk and make 500 gm
shrikhand.
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