Best 3 Gujarati Shrikhand Recipes
GUJARATI SHRIKHAND
Shrikhand is a Gujarati sweet yogurt dish. It can be eaten by itself or as part of a meal. I like it with pooris.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 3h20m
Yield 4
Number Of Ingredients 7
Steps:
- Tie a sheet of cheesecloth over a large bowl. Pour the yogurt onto the cheesecloth and place in refrigerator for 2 to 3 hours to drain. Press the yogurt firmly with a spoon to release any excess liquid. The remaining yogurt should be thick. Transfer the yogurt to a clean bowl.
- Soak the saffron threads in the warm milk for 10 minutes; stir into the yogurt. Add the sugar, pistachio nuts, and cardamom and mix well. Stir the food coloring into the mixture until you get the color you like. Refrigerate until completely chilled, about 1 hour.
Nutrition Facts : Calories 752.2 calories, Carbohydrate 148.9 g, Cholesterol 22.7 mg, Fat 9.7 g, Fiber 1 g, Protein 21.4 g, SaturatedFat 4.3 g, Sodium 297.2 mg, Sugar 144.4 g
SHRIKHAND
This sweet cream, which tastes a bit like crème fraîche, only with a more flowing, creamy texture, is a simple Gujarati dessert, so cooling during Gujarat's hot summer days. In May and June, when mangoes are in season, thick mango puree is folded in. A teaspoon of saffron threads, roasted and soaked in milk, may be added at the same time as the sugar (see method on page 289) or dried fruit (golden raisins, soaked in boiling water for an hour and squeezed), nuts (chopped pistachios or almonds), fresh fruit (chopped mangoes, bananas, berries), and fruit purees.
Yield serves 4¿6
Number Of Ingredients 2
Steps:
- Balance a large sieve over a bowl. Cut a doubled-up piece of cheesecloth so it is large enough to be tied into a bundle. Center it in the sieve. Empty the yogurt into the cheesecloth. Bring opposite ends together and tie into as tight a bundle as possible. Put a 2-pound weight on the top. (Sometimes you need to wait until the yogurt has released a little liquid. I usually put a saucer on top of the bundle and then the weight-often a can-on the plate.) Leave for 2 hours. Put the strained yogurt (you should now have about 3 cups) into a bowl. Add 1 cup sugar. Mix well and taste. Add more sugar if you need it. Cover and refrigerate until needed.
GUJARATI SHRIKHAND
Shrikhand is a Gujarati sweet yogurt dish. It can be eaten by itself or as part of a meal. I like it with pooris.
Provided by SUSMITA
Categories Indian Recipes
Time 3h20m
Yield 4
Number Of Ingredients 7
Steps:
- Tie a sheet of cheesecloth over a large bowl. Pour the yogurt onto the cheesecloth and place in refrigerator for 2 to 3 hours to drain. Press the yogurt firmly with a spoon to release any excess liquid. The remaining yogurt should be thick. Transfer the yogurt to a clean bowl.
- Soak the saffron threads in the warm milk for 10 minutes; stir into the yogurt. Add the sugar, pistachio nuts, and cardamom and mix well. Stir the food coloring into the mixture until you get the color you like. Refrigerate until completely chilled, about 1 hour.
Nutrition Facts : Calories 752.2 calories, Carbohydrate 148.9 g, Cholesterol 22.7 mg, Fat 9.7 g, Fiber 1 g, Protein 21.4 g, SaturatedFat 4.3 g, Sodium 297.2 mg, Sugar 144.4 g
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your shrikhand.
- Make sure your yogurt is thick and creamy. If it's too thin, the shrikhand will be watery.
- Don't over-beat the yogurt. This will make it grainy.
- Add the sugar gradually, tasting as you go. You don't want the shrikhand to be too sweet.
- Chill the shrikhand for at least 4 hours before serving. This will allow the flavors to meld and develop.
- Serve the shrikhand with your favorite toppings. Some popular options include chopped nuts, fruit, and honey.
Conclusion:
Shrikhand is a delicious and versatile dessert that can be enjoyed on its own or used as an ingredient in other dishes. It's a great way to use up leftover yogurt, and it's also a healthy and affordable treat. So next time you're looking for a sweet and satisfying snack, give shrikhand a try!
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