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Creamy Homemade Shrikhand
Shrikhand is one of those desserts that is so simple to make, yet tastes absolutely delicious. All you need is thick, creamy hung curd, a few basic ingredients and some patience while the curd does its thing overnight.
I use a stainless steel 750 ml curd strainer box to make my hung curd, and I absolutely love it. My homemade yogurt turns super creamy and thick overnight, with just the right texture for making shrikhand.
Ingredients
• 500 g thick homemade yogurt
• Icing sugar, to taste
• 4 to 5 cardamom pods
• A few strands of saffron
• 2 tbsp chopped almonds
• 2 tbsp chopped pistachios
Method
Add the homemade yogurt to a curd strainer and let it drain overnight in the refrigerator. The next day, you will have thick, creamy hung curd.
Crush the cardamom seeds and saffron together using a mortar and pestle. Add this to the hung curd along with icing sugar.
Mix well until the sugar is completely incorporated and the shrikhand becomes smooth and creamy.
Add the chopped almonds and pistachios and give it another good mix.
Refrigerate for a couple of hours before serving.
That’s it! Creamy, fragrant homemade shrikhand is ready.
Serve it with hot pooris for a delicious traditional combination, or simply enjoy it chilled as a creamy dessert on its own.
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