SHRIKHAND

Shrikhand

Shrikhand commonly called in Gujarati or Marathi language in India is a traditional and popular Indian sweet dish made of strained yoghurt. It is one of the prime sweet delicacies from the Gujarati and Maharashtrian cuisines.

Shrikhand is one such excellent and luscious Indian sweet that is served during festivals, feast or get together. It is also part of the Gujarati thali. Preparation of Shrikhand is very simple but takes some time to process the yoghurt perfectly.

Strained yoghurt is the main ingredient in preparing the Shrikhand. Strained yoghurt also known as yoghurt cheese, labneh or Greek yoghurt is thick yoghurt which has been strained in a cloth or paper bag or filter to remove the whey giving a consistency between that of yoghurt and cheese, while preserving yoghurt’s distinctive sour taste. Strained yoghurt is often made from milk which has been enriched by boiling off some of the water content or by adding extra butter fat and powdered milk.

Yoghurt strained through muslin is a traditional food in Eastern Mediterranean, Middle East, and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. It is used in cooked and raw, savory and sweet dishes. Due to the straining process to remove excess whey, even non-fat varieties are rich and creamy.

Shrikhand is a classic Indian dessert made with strained yoghurt, sugar, saffron, cardamom, diced fruit and nuts mixed in. It is a very popular diary product in the state of Gujarat similar to ice cream. In Pashtun, dominated regions of Pakistan, strained yoghurt is known as chaka and is often consumed with rice and meat dishes. In India, Shrikhand is generally served with the puri or poori.

Dahi or curd is one of the most important dishes in the South Indian meal. There are a variety of dishes that be made with curds like raita, curd rice etc. Curd is also used as marination to many non-vegetarian recipes. In south Asia, regular unstrained yoghurt (dahi), made from cow or water buffalo milk, is often sold in disposable clay pots. Kept for a couple of hours in its clay pot, some of the water evaporates through the clay’s pores. But true strained yoghurt (chakka) is made by draining dahi in a cloth.

For preparing this delicious and yummy Shrikhand, firstly hang the yoghurt in two layers of cheese cloth over a bowl to catch the drippings. Allow it to drain over night or at least for about 5 hours.

Scrape off the drained yoghurt into a bowl. It should be thick and half the original volume. Add powdered sugar and saffron to the thick yoghurt. Beat it well with a which. (If you are using saffron strands, soak them in little water before adding to the drained yoghurt). Flavor the shrikhand with crushed pistachios nuts, nutmeg and cardamom. It is then left in the refrigerator for the sugar to dissolve. The dish is then served chilled.

Shrikhand is truly luscious, creamy and strike your taste buds when eaten chilled. Do try this recipe and enjoy the exotic flavors. Click on the link for detailed recipe at:

http://www.vahrehvah.com/Shrikhand:2244

A popular variation of shrikhand in Maharashtra is Amrakhand, which is shrikhand mixed with mango pulp and made homogeneous with a blender. Matho is another variant of Shrikhand that is very popular in a few parts of Gujarat which is served as a sweet or dessert. The preparation method is almost the same, but some fresh fruits are always added in Matho.

Shrikhand is so versatile dish that who can create your own imaginative dish which can be tongue tickling. You can also add fruits like apple, chikku and pineapple in shrikhand. In Gujarati cuisine, shrikhand is eaten as a side-dish with breads such as poori (usually “khaaja poori”, which is savory fried flaky bread) or as a dessert. It is often served chilled and provides a refreshing counterpoint to hot and spicy curries. Dried and fresh fruit such as mango are also added.