Thursday, 26 August 2010

Shrikhand~An aromatic Indian Dessert ! Kem Cho?

I' ve always associated Shrikhand with a sizzling hot summer, so naturally, I make it every year, why would this year be any different?? Every day I wake up to a beautiful summer morning, with the birds singing sweetly. Yes, I think to myself, another day of pure bliss in the lovely hot sun with nothing to stress me out...

Not....

Oh boy, who am I trying to kid? It's been raining and making my dreams of a wonderful summer get blanketed over by huge grey clouds. But I remained optimistic and made shrikhand to the best that I could possibly have made it make up for the runaway summer. Or maybe it was just the sun that we'd soaked up in Florida that left me refreshed but the craving for something sweet and dare I say it, properly Indian.


Shrikhand is a family favourite and praises come thick and fast around the table when I make this every year, mainly for Rakshah Bandhan. Well, I hope they are praises, it's kind of hard to tell what your family is telling you through huge mouthfuls of dessert. It originates from the Gujarati cuisine and is made of a melodic blend of ingredients. Traditionally, it is make purely of yogurt that is strained to make the creamy dessert. Aromatic flavours of saffron, pistachios and cardamom finish it off. Nowadays, it is easier to use Greek yogurt and cream to create the same desired effect without the complications of time and hard work.

I never wanted to make Shrikhand traditionally if it could be helped, so every year, I would experiment with different yogurts to find the perfect blend. Some yogurts made the dessert too sour, but I finally landed on Greek yogurt. Greek yogurt is naturally so thick that there is no need for the yogurt to be strained. It's kind of like using a cheat sheet for exams. Once tried and tested, I knew it would be the perfect yogurt to use. Since then, I can make a mean Shrikhand in less than five minutes and kid people into believing that I'd slaved over it all night long. ;)


Joy of Cooking's Joyful Tip:
  • for those who can not get hold of Greek yogurt, it is much more effective and time efficient to spread out the yogurt on kitchen towel or a clean cloth between a load of newspapers. Add a heavy weight (maybe a couple of cookbooks) and the yogurt will strain much quicker than hanging it for hours.

So shall we look at the recipe
You will need:-
  • 500g Greek Yogurt
  • 250 g Extra thick Double cream
  • 250g Sugar
  • 1/2 tsp saffron threads(soaked in a 1tbsp warm milk)
  • 2-3 tbsp dry fruit like almonds and pistachio
  • 1 tsp cardamom and nutmeg powder

Method:-
In a big bowl add yogurt and double cream blend it with hand blender for about 1/2 minute, now add sugar and blend it again for about 2-3 minutes. add all the other stuff mix well with the spoon and leave it to chill in a fridge about 1-2 hours and before serving topped with a few silvers of pistachio...

In Gujarat we have it with Puris..the way I love it, but you can have it on it's own if you want..Enjoy as much as we did...

Sending this to Nayna's event Flavours of Gujarat also sending it to Sanchita's BSI-Pistachio with these entries too..
Tri colour peda and Pistachio Halwa and Priti's Festive food~ Rakhi 2010

29 comments:

  1. Shrikhand looks so delicious. Never had this...Surely a super summer treat..Awesome pics Jagruti!

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  2. Thanks Satya..that's very quick..
    Hey Friends..please bear with me, I'll be at yore place soon..I just started blogging again, so I need little time...enjoy your stay here !

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  3. HI JAGRUTI,
    WELCOME BACK AFTER A SHORT BREAK
    SEND ME THE WHOLE BOX OF GREEK YOGURT.
    MOUTHWATERING CLICKS.

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  4. Your pictures are killing me here.
    muh me paani a gaya !!!

    I make it sometimes but it would have been easier if i could get chakka to start with.

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  5. hey nice clicks..one of the most loved sweet..love the presentation. Btw welcome back dear.

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  6. Wowww omg, wat a droolworthy shrikhand..very tempting clicks..

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  7. Delicious... and very well presented!!! love it...

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  8. Splendid looking shrikand. I eat it with roti. Fabulous clicks!

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  9. Shrikand looks so delicious. Wish I could have some right now!!!
    Pics are really inviting.

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  10. wow, wow, wow, that looks so rich and creamy, i love it :)

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  11. hi jagruti..nice to see u back after a long time...shrikhand looks yum !lovely clicks !

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  12. Yummy shrikhad Jags..Looks very inviting!!

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  13. Dear Jagruti
    How are you? So you are back with a great recipe ...I love it but never tried..I am going to make it as soon as I am back home from Taipei...
    Have a nice weekend

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  14. Welcome back :) Shrikand looks sinful very nice clicks! Drooling here!

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  15. yummy and deicious shrikhand with wondeful clicks

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  16. welcome back darling...shrikhand looks yum ,delicious and mouthwatering....wonderful pics...

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  17. Good to see u back.. mouthwatering shrikhand!

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  18. Welcome back Jagruti...We missed your delicious posts...!
    Wat a gorgeous dessert...It was worth the time to make it. Perfect n sooooo tempting..!
    Hope you would be interested to participate in the ongoing paneer event in my space...!

    My peda recipe ...am posting it today and glad to send it to your event...:)

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  19. Hi Jagruti
    first time here. You have an awesome space. LOVELY CLICKS and ofcourse mouthwatering shrikhand. Following you

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  20. Maja mein Jags ;)....srikhand looks delish..wish to grab one of the bowl :)

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  21. I have never had this but it looks wonderful and well worth trying. I hope you are having a great day. Blessings...Mary

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  22. Shrikand looks lovely and creamy.
    Thanks for sending this wonderful entry to Flavours of Gujarat.

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  23. I am drooling seeing the yummy, gorgeous and tempting shrikhand. Wonderful presentation.

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  24. Jagruti - welcome back!! Shrikand and puris - my favourite!! I'll have to try your recipe this week. I usually make it the traditional way with home made yogurt.

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  25. Ciao mi piace molto questo dolce con la versione indiana ..lo preparo con gli amaretti quasi allo stesso modo ora proverò il tuo un abbraccio

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  26. what a great idea to use greek yoghurt. saves so much time :)

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