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Shrikhand

A thick creamy yogurt with different flavors and sweetness can taste so so good as a dessert or a side dish to go with hot pooris or chapatis. I remember as kids whenever mom used to get shrikhand, I would have the entire dabba and get a good scolding for over-dosing on sugar 🤭🤭🤭. Well who doesn't love shrikhand!!

Shrikhands have been a part of my food and dessert memories since childhood. I made this simple delicious version to re-live my childhood memories and have a bit of nostalgia. I added some crushed almonds and pistachios to make it a bit fancy 😊😊. So try this out, show some love and spread the love. ❤️❤️❤️
SERVES: 4
 PREP TIME: 10 mins
COOK TIME: 15 mins
  • ½ liter full fat milk
  • 1 spoon thick curd
  • muslin cloth
  • ½ cup powdered sugar
  • ¼ tsp cardamon powder
  • 5 crushed almonds
  • 4 crushed pistachios

1. Make curd: Boil the milk in a vessel. Once boiled keep it aside and let it cool down. Once cooled, whisk the curd in a small bowl and add it to the milk and mix it well. Keep it outside in a warm place for 7-8 hrs. Pour the curd in a muslin cloth. Hold the cloth together and squeeze out the whey from the curd. Tie the cloth tightly and let it hang for couple of hours till all the whey is out. 

2. Make shrikhand: Transfer the hung curd in a bowl and soften it with the help of a spoon. Now, add powdered sugar, cardamon power, almonds and pistachios and mix it well till the sugar is mixed properly and you get a nice thick creamy consistency. Drizzle some crushed almond and pistachios and enjoy!

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