Velvety Smooth Shrikhand Recipe

Shrikhand is a sublime dessert that hails from the western states of India, Gujarat and Maharashtra, and is cherished across the subcontinent. It's a testament to how simple ingredients can create something truly magical. The dessert is essentially sweetened, strained yogurt, transformed into a thick, velvety, and incredibly rich treat. The entire process hinges on one critical element: high-quality, thick curd. Using our fresh, creamy Loose Curd is the perfect starting point for an authentic Shrikhand.

Ingredients

• 500g Nava Durga Thick Curd (Dahi)
• 3/4 cup Powdered Sugar (or to taste)
• A generous pinch of high-quality Saffron strands
• 1 tbsp warm Nava Durga Milk
• 1/2 tsp freshly ground Cardamom powder
• A pinch of Nutmeg powder (optional)
• 2 tbsp chopped Pistachios and Almonds for garnish

Step-by-Step Instructions

1. Prepare Hung Curd (Chakka): This is the most important step. Take a clean muslin or cheesecloth, place it over a deep bowl, and pour the curd into it. Gather the edges of the cloth, tie it up tightly, and hang it from a hook or a tap over the sink. Let the whey (the watery part) drain out for at least 6-8 hours, or preferably overnight in the refrigerator. The result will be a thick, creamy, cheese-like mass known as 'chakka'. You should get about 2 cups of chakka from 500g of curd.
2. Infuse the Flavors: While the curd is hanging, soak the saffron strands in the warm milk. This will allow the saffron to release its beautiful color and aroma.
3. Create the Shrikhand: In a medium-sized bowl, transfer the prepared chakka. Add the powdered sugar. Using a whisk or a spatula, mix them together until the mixture is perfectly smooth and creamy, with no sugar lumps.
4. Add Aromatics: Pour the saffron-infused milk into the yogurt mixture, along with the cardamom powder and optional nutmeg powder. Mix gently until everything is well combined and the shrikhand has a uniform, pale yellowish-orange hue.
5. Chill and Serve: Cover the bowl and chill the shrikhand in the refrigerator for at least 2-3 hours before serving. This allows the flavors to meld together and the dessert to set properly.

Serving Suggestions and Variations

Serve the chilled shrikhand in individual bowls, garnished generously with chopped pistachios and almonds. It is traditionally eaten with hot, puffy pooris, but it's equally delicious as a standalone dessert.

• Fruit Shrikhand: You can fold in fruit puree like mango (for Amrakhand) or finely chopped fruits like strawberries or figs.
• Kesar-Elaichi: This classic version is what we've made. It's the most popular and timeless flavor combination.