Shrikhand is the strained-yogurt dessert of Maharashtra and Gujarat, made by hanging curd until it becomes chakka, a dense, cream-cheese-like mass, then beating it with sugar and flavourings. It is the centrepiece of Gudi Padwa lunches in Maharashtra and appears at weddings and festivals across both states. Amrakhand, with mango pulp, is the summer variation.
The texture is smooth, thick and spoonable, cool on the tongue and gently tangy beneath the sweetness. Saffron gives a pale gold colour, cardamom and a little nutmeg add warmth, and chopped pistachios or charoli bring crunch. Good shrikhand is never grainy; passing it through a sieve after sweetening is what gives that silky finish.
Shrikhand-puri is the classic pairing, with the hot, puffed puris used to scoop up the cold dessert. It is also served as a side in the festive thali next to batata bhaji and masale bhaat. Made at home it keeps well chilled for four days. Elaichi, kesar and mango versions are also sold in tubs across Maharashtra.
At a glance
| Region | Maharashtra |
|---|---|
| Cuisine | Maharashtrian |
| Diet | Vegetarian |
| Course | Dessert |
| Prep time | 20 minutes |
| Cook time | 0 minutes |
| Total time | 20 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | curd / sugar / saffron / cardamom |
Ingredients
- 1 kg fresh full-fat curd (yields about 450 g chakka)
- 3/4 to 1 cup powdered sugar, to taste
- A generous pinch of saffron soaked in 2 tbsp warm milk
- 1/2 tsp cardamom powder
- A small pinch of grated nutmeg
- 1 tbsp chopped pistachios
- 1 tbsp charoli (chironji) or sliced almonds
Method
- Line a large sieve with a clean muslin cloth and set it over a bowl. Pour in the curd, gather the corners and tie into a bundle.
- Hang the bundle from a tap or place the sieve with a weight on top in the refrigerator for 8-10 hours, or overnight, until the curd is thick and no longer drips. It should hold its shape like soft paneer.
- Scrape the chakka into a bowl. Add the powdered sugar and mix with a spatula until the sugar dissolves completely; the mixture will loosen at first.
- Push the mixture through a fine sieve or a puran yantra with the back of a spoon. This step removes any lumps and makes it silky.
- Stir in the saffron milk, cardamom and nutmeg. Taste and add a little more sugar if needed.
- Fold in half the nuts, transfer to a serving bowl and top with the remaining nuts. Chill for at least 2 hours before serving.
Tips
- Hang the curd in the fridge, not on the counter, or it will turn too sour in warm weather.
- Use powdered sugar rather than granulated so it dissolves without leaving grains.
- Keep the drained whey; it is excellent for kneading chapati dough or in kadhi.
Serve with
Hot puris and batata bhaji, as part of a Gudi Padwa thali.