Shrikhand - A Gujarati Delicacy — KarthisKitchenStudio

Shrikhand is a simple Gujarati delicacy which requires no cooking and is served with every meal and in festive menus.

Hello, I know everyone is getting ready for Deepavali – Festival of Lights. The festival which I am so fond of when I was a child – Cleaning the house, washing every utensil in the home, preparing sweets, new dresses, meeting friends, rangoli, and a movie. Not that I am not fond of festivals not, but I do feel as we grow up, our priorities change and life changes. Since I moved here, I have been alone for most of the festivals and I rarely celebrate it, until I created this beautiful space of mine. This year I wanted to have a small celebration at home with a simple Pooja and some of my favorite sweets. The year 2017 has been the hardest year so far demanding every single nerve in me. There is so much happening in my life right now and I couldn’t spend much of my time in blogging. With only a few days left for Deepavali, I was looking for simple sweets which can be prepared with minimal effort. When I was looking for such ones in my cookbook collection, I came across shrikhand.

Shrikhand is a simple Gujarati delicacy which requires no cooking and is served with every meal and in festive menus. It involves simple procedure and transforms curd into a delish. It can be made in advance and can be stored in the freezer for close to 15 days.

Ingredients:

3 cup thick Curd
½ cup Powdered Sugar (add as per your desire. I prefer mild sweets)
A few saffron strands
1 teaspoon Milk
1 teaspoon Cardamom Powder
Almond slices and Pistachios for garnish

Method.

Heat a teaspoon of milk until it is warm and dissolve saffron strands in it. Keep aside.
In a cheesecloth, spread the curds and hang it tightly in a cool place for about 3 hours until all the liquid has drained off.
In a bowl, add hung curds, powdered sugar, saffron dissolved in milk and cardamom powder.
Whisk them together with a hand mixer or hand blender until it churns into a smooth and creamy mixture.
Let it set in the refrigerator for an hour. Garnish with almond slices and grated pistachios. Serve chilled.