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You are here: Home / Desserts /Sweet dishes /Mithai / Shrikhand Recipe, How To Make Kesariya shrikhand

Shrikhand Recipe, How To Make Kesariya shrikhand

2012-05-03 by Anjana Chaturvedi

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Shrikhand- A very refreshing and cool Indian dessert made with thickened and strained yoghurt.

Shrikhand is a very popular dessert from North India,its specially popular in Gujarat,Uttar pradesh and Maharashtra
it is quite easy and quick to make .
To make Shrikhand you just need good quality yogurt .first the yogurt should be tied in a muslin cloth and then hang it for about 5-6 hours so all the excess water should be drained and we get thick yogurt ,then the thick hung curd is mixed with sugar and let it rest for 15 minutes so the sugar will melt.Now the yogurt mixture is passed through a sieve .
now a thick and smooth Shrikhand is ready ,you can now add dry fruits ,saffron and cardamom powder according to your taste and preference.serve it chilled ,its easily stays fresh for 3-4 days in refrigerator.

You can also try these delicious kheer recipes –

  • Phool Makhana Kheer
  • Paneer Ki Kheer
  • Lauki Ki Kheer
  • Daliya Ki Kheer
  • Sheer Khurma
how to make shrikhand

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Print Recipe
5 from 1 vote

Kesariya shrikhand

Shrikhand- A very refreshing and cool Indian dessert made with thickened and strained yoghurt.
Prep Time20 mins
Total Time20 mins
Course: Desserts/Sweets/Mithai
Cuisine: Maharashtrian Cuisine
Keyword: shrikhand
Servings: 8 people

Ingredients

  • 2 kg Fresh yoghurt -2 kg / Greek yoghurt-1 kg
  • 350 gm Sugar / Chini
  • 20 Almonds / Badam
  • 20 Pistachio / Pista
  • 1/4 tsp Saffron / Kesar
  • 1/2 tsp Cardamom Powder / Elaichi Powder

Instructions

  • Tie yoghurt in a fine muslin cloth and hang it for a least 8 hours,so all the excess water will drained out.but don’t hang in warm place otherwise it may become sour.
  • Open and take all the yoghurt in a big bowl and mix sugar (you can adjust the quantity of sugar according to your taste)
  • If using Greek yogurt then just add sugar ( skip the hanging part)
  • Mix and keep aside for 15 minutes.then strain through a soup strainer,or whisk well
  • Heat saffron in microwave for 40 seconds to make it crisp.
  • Then crush it in a mortal and pestle and then soak in little warm milk. heating and then crushing help to get nice colour from saffron.
  • Crush or chop almonds and pista.
  • Now add saffron,dry fruits and cardamon powder in the yoghurt.mix well
  • Chill and serve

Notes

Variation-you can add mango puree or any fruit of your choice into it, to make fruit shrikhand
 
serving suggestions-serve as a dessert.

Filed Under: Desserts /Sweet dishes /Mithai, Gujarati Recipes, Maharashtrian Cuisine, Summer special Tagged With: Authentic recipe, dessert, Gujrati Cuisine, Indian desserts, Indian food, Indian recipes, Jain food, navratri recipes, sweet dish, vegetarian, vrat ka khana, yoghurt

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Comments

  1. anjanaskc says

    2015-04-08 at

    @anonymous-greek yogurt is strained thick curd,you can also use thick hung curd instead

  2. Anonymous says

    2015-04-08 at

    Mam what is Greek yogurt which name available in market.

  3. DivyaGCP says

    2012-05-09 at

    Creamy delicious dessert.. Thanks for linking it to the event..
    Divya's Culinary Journey
    Showcase- Desserts
    Lets Party-Breakfast

  4. Hooney Macarooney says

    2012-05-06 at

    I love Shrikhand! Poori and shrikhand is my favourite meal

  5. Hooney Macarooney says

    2012-05-06 at

    i love shrikhand…. yummy!

  6. Julie says

    2012-05-04 at

    Superb presentation of an authentic yummy dessert,slurp!!
    Join me in the ONGOING EVENTS-"Ginger & Pepper Corns/powder(EP Series-May) ,
    Show me Your HITS 'Iron Rich Foods'
    ERIVUM PULIYUM

  7. Hema says

    2012-05-04 at

    Love the way you have presented it, delicious..

  8. Reshmi says

    2012-05-04 at

    looks so yummy and rich

  9. Tina says

    2012-05-04 at

    so creamy and delicious..

  10. Maayeka says

    2012-05-04 at

    Meena I prefer to hang the curd in the airy room with a table,or when I make in small quantity then I hang it in the refrigerator.Greek yogurt is already strained yoghurt available,we get here by the name of chtoora and choban
    @Maayeka

  11. V. Khawani says

    2012-05-04 at

    Sounds Yummy !

  12. Aruna Manikandan says

    2012-05-04 at

    looks rich and delicious 🙂

  13. Priya says

    2012-05-04 at

    Rich looking wonderful shrikhand..beautiful presentation.

  14. Hamaree Rasoi says

    2012-05-04 at

    I love the way you have decorated it.
    the picture makes me go week on my knees

    Deepa
    Hamaree Rasoi

  15. Lavanya says

    2012-05-04 at

    Hey anjana…I have tagged u. pls visit the below link
    http://lavanyasrecipes.blogspot.com/2012/05/lets-get-tagged.html

  16. Rasi says

    2012-05-04 at

    looks awesome 🙂

  17. Viya says

    2012-05-04 at

    Great dessert and lovely presentation,happy to follow your blog:)

  18. Achu's Amma's Kitchen says

    2012-05-04 at

    very tasty and sweet dessert.loved this

  19. Meena says

    2012-05-04 at

    mmmmmmmmmmmm yummy ilove srikhand of any flavor just love them as it is

    just one question as one of my friends also asked me same. we have to tie up yoghurt for 8hrs so where do we keep it that it doesnt spoil or get sour..

    and err i m being silly but what is greek yoghurt anjana

    the presentation looks yummy

  20. Shanthi says

    2012-05-04 at

    Looks lovely and well decorated

  21. Prathibha says

    2012-05-04 at

    very luscious dessert..looks perfect

  22. simran says

    2012-05-04 at

    divine shrikhand!……..i love all the flavours…with the exception of pineapple!

  23. Anu says

    2012-05-03 at

    delicious sweet for summer

  24. khushi says

    2012-05-03 at

    all time favorite srikhand recipe….the picture looks awesome

  25. Pranjali says

    2012-05-03 at

    Very Tempting dessert..

    Foodydelight.com

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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