Shrikhand is a mouth watering sweet prepared mostly in Maharashtra. Saffron and sugar are added with hung curd and mixed to a smooth and creamy texture. Over the years Shrikhand has changed ,and now is available in many flavors like mango, kesar, Chikku etc. But the original Shrikhand still remains my favorite!
We made Shrikhand at home on several occasions and get togethers. Hung curd was sometimes bought from the market and it is called "chakka" . All of the children present argued over who will mix the chakka with all the other ingredients. The thick creamy Shrikhand tasted great with hot puri or chapati and is a favorite among kids.
Here in US I tried to make Shrikhand the traditional way but was disappointed due to the difference in yogurt. Then I tried using greek yogurt which is thicker and the shrikhand came out just the way I wanted. The pure saffron added a great flavor to this classic dessert and it has become a regular at all our get togethers now.
- Greek Yogurt (oikos,chobani) Non -Fat---3 cups
- Sour Cream ( Non Fat)--1 1/2 cup
- Sugar--3 cups
- Saffron--1/2 teaspoon (soak in 1/2 teaspoon of milk overnight)
- Cardamon Powder--1 teaspoon
- Nutmeg powder--1/4 teaspoon
- Chopped Almonds--(soak for 4-5 hrs,peel the skin and chop)--1 Tablespoon
Take a Cheesecloth and double it in thickness. Spoon the yogurt and sour cream into the cloth, gather four corners and tie it with a string . Hang it above the sink overnight so that the excess water in it drains out.
Take a mixing bowl and mix the yogurt-sour cream with sugar. Mix it well and add the cardamon powder, nutmeg powder and chopped almonds. Add the saffron and mix well. Mix this one day in advance so that it becomes thick and consistent. Serve Chilled.
Note: You can change the proportion of sugar as per your preference. Use normal yogurt if Greek yogurt is not readily available.