Shrikhand, creamy sweet hung curd, mildly flavored with crushed cardamom and saffron strands is food befitting GODs. Really. No exaggeration. I tasted this heavenly dessert(all desserts are divine, a bakery is my heaven) just a couple of years back. And instantly fell in love with it.
Shrikhand is a Maharashtrian/Gujrati delciacy, and down south I had never even heard of it. Doesn’t matter now, I like it so much, I make it at least once a month trying to make up for the lost years.
This wonderful slightly tangy dessert is essenced in various ways. I have made the most traditional one, infused with saffron strands, cardamom and a host of nuts(almonds, cashews and pistachios). Seasonal fruit purees can be added for fruity flavours.
1 cup hung curd/yoghurt( tie curds in a wet muslin cloth and hang for 5-6 hours)
5-6 spoons of sugar or as desired
Powder of 1 crushed cardamom
5-6 strands of saffron, immersed in a tsp of milk
1/4 cup of chopped assorted nuts(I used almonds, cashew nuts, macadamia, pistachios)
Once you have hung thick yoghurt in hand, this dessert takes approximately 5 minutes to make. It’s so simple, really.
Mix in the sugar, cardamom powder, saffron strands and the chopped nuts. Mix well. If it’s too viscous, add a few spoons of milk. Mix again. Chill for at least 4-5 hours before serving.
Many people I know, eat Shrikhand with puris(puffed breads). I like to eat mine as it is. It is creamy, sweet as well as tangy and imbued with amazing aromatic indian spices. Oh! So divine!