Shrikhand | Homemade Shrikhand | Elaichi Shrikhand| श्रीखंड

Shrikhand | Homemade Shrikhand | Elaichi Shrikhand| श्रीखंड is a sweet desert originated from states of Maharashtra and also Gujrat..It is nothing but a curd which is hunged with the help of muslin cloth for around 8-10 hours or overnight to drain out the excess of water.After this process of draining water the solid that is left behind is called the Chakka.This Chakka is then mixed with powdered sugar and is flavoured with cardamom powder,nutmeg powder and garnished with almonds,pista and few strains of saffron.

Shrikhand is rich in calcium,vitamins.It is cool by nature so can be consumed in hot Summers to maintain our body cool.My mother always prepared it in home.The same habit is carried forward by me.We rarely buy it from the stores.I mostly prepare it for Gudi-Padwa the new year starting for all Maharashtrians.Served with hot Puri’s it tastes fab….

It can be prepared with different variations like.

Kesar Shrikhand
Elaichi Shrikhand
Amrakhand
Kesar-Elaichi Shrikhand

Here we are preparing plain Elaichi Shrikhand.So lets quick start with the recipe.

SHRIKHAND | HOMEMADE SHRIKHAND | ELAICHI SHRIKHAND | श्रीखंड

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course : sweet
cuisine : maharashtrian
servings : 4
author : suchita pradeep

INGREDIENTS :

1 litre of full fat milk
2-3 tbsp of sour curd/dahi
1-2 cups of powdered sugar
2 tsp of cardamom powder
½ tsp nutmeg powder
Almonds and pista for garnishing
Few stands of saffron for garnishing

METHOD :

Boil the milk and then cool it down.
Add 2-3 tbsp of curd to the milk.
Keep it aside for overnight to set.
Next day a fine curd is formed.
Taste it,if u want it more sour keep it aside for next 7-8 hours.
Now in a bowl place the strainer.
Onto the strainer place a muslin cloth.
Pour the curd formed over the cloth.
Let the excess water get strain out.
Tie the knot to the muslin cloth and hand the cloth so that excess water drains out of the curd.
I had kept it into the refrigerator overnight so that the water gets drain out also the process of souring of the curd is stopped due to refrigeration.
Next day remove the bowl from your refrigerator.
The solid part that is seen in the muslin cloth the Chakka from which Shrikhand is prepared.
Transfer this chakka into another strainer.
Add powdered sugar to it as required.
Mix the chakka and sugar well.
Strain the mixture with the help of spoon.
A fine dense paste is filtered into the bowl kept below the strainer.
This mixture is nothing but Shrikhand.
Give it a nice mix.
If required add more powdered sugar as per your taste.
Flavour it with cardamom and nutmeg powder.
Mix well.
Garnish it with sliced almonds and pista.
Place few strands of saffron over it.
Your Shrikhand is ready.
Serve it with hot Puri’s…

RECIPE NOTE :

Use buffalo milk for dense curd.
Adjust the sugar level as per your taste.
For best result keep the hunged curd for draining in the refrigerator.
Use strainer for straining the chakka.
A mixer grinder can also be used but I find that the mixture becomes more thin and watery due to grinding in the mixer.

STEP BY STEP METHOD OF PREPARING SHRIKHAND | HOMEMADE SHRIKHAND | ELAICHI SHRIKHAND | श्रीखंड

Boil the milk and then cool it down.
Add 2-3 tbsp of curd to the milk.
Keep it aside for overnight to set.
Next day a fine curd is formed.
Taste it,if u want it more sour keep it aside for next 7-8 hours.
Now in a bowl place the strainer.

Onto the strainer place a muslin cloth.

Pour the curd formed over the cloth.

Let the excess water get strain out.
Tie the knot to the muslin cloth and hand the cloth so that excess water drains out of the curd.

I had kept it into the refrigerator overnight so that the water gets drain out also the process of souring of the curd is stopped due to refrigeration.
Next day remove the bowl from your refrigerator.
The solid part that is seen in the muslin cloth the Chakka from which Shrikhand is prepared.