'Kesar Shrikhand' is a simple yet easy dessert.This delicacy is a big favorite in the western India, especially in Gujarat and Maharashtra.Big winner with kids and seniors.Both age groups cannot chew much.A good way to serve yogurt to picky kids, who otherwise detest milk.This recipe also reminds me of Mumbai. Aarey Dairy at Goregaon (E) sells amazing shrikhand.I would always stop by the dairy on W.E highway to get 3-4 varieties on the way home from shopping.
History of Shrikhand and its varieties
It is named after Shri Krishna.Referred to in the history as 'Shikhrini' or'Shedki'. is prepared with rose petals, better known as rose shrikhand.
Amrakhand or mango shrikhand made with mango pulp are their other variants.
Some people even make chocolate shrikhand and cardamom flavored elaichi shrikhand.
If you look at a similarity,it resembles Greek yogurt or fruit yogurt available in the west.Both use hung curd.
Add some sugar and fruit pulp to make an easy dessert.
Adding saffron gives it a great color.
You may just make it with some cardamom too if you do not have nuts handy.
Some like to have it as a dessert.
You could also pair it with poori or paratha for breakfast.
Delicious and absolutely yum!!
Shrikhand and Janamashatami
We make this sweet especially for Janamashtami.
We celebrate the birth of Lord Krishna on Janamashtami festival.
Milk and milk products are a favorite of Lord Krishna.
He is also known as the protector of cows.
He loves butter and curd especially.We offer many milk based products as prasad.
You can also have it during fasting as milk based products are allowed in Navratri/Navratre.
How can I thicken Shrikhand?
Ensure that your curd is hung overnight.This will ensure all water is drained out.For thick version,always ensure you use full fat milk to make yogurt.Greek yogurt is also a good option.
How to make shrikhand with yogurt?
1.Mix yogurt,saffron & sugar
2.Lightly whip all ingredients,add nuts and serve chilled
Read the Kesar Shrikhand recipe
- 3 cups full fat yogurt made from 750 ml milk
- 2 tbsp. sugar
- 8-10 strands of saffron soaked in 2 tbsp milk
- 2 tbsp pistachios finely chopped
- Place a muslin cloth in a sieve in a bowl.
- Add the curd in a muslin/cotton cloth.Allow water to separate(overnight/4 hours minimum)
- Place saffron strands in warm milk for at least for overnight/4 hours minimum.
- Move the hung yogurt to a bowl,add saffron and sugar.
- Lightly whisk untill smooth,add pistachios
- Serve chilled.
You may also add rose syrup or petals to make shedki as per your taste.
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