Shrikhand is an Indian dessert made using curd/yogurt. This is a festive recipe and prepared on special occasions and enjoyed with Puris. In India we get chakka which is nothing but hung curd and it is used to prepare Shrikhand. This time around, I have used greek yogurt in my recipe, which is as follows…
3 cups of greek yogurt
1 cup of sugar
1 tsp of cardamom powder
few strands of saffron soaked in warm milk (1-2 tbsp)
Take muslin cloth or any plain washed cotton cloth which can be used to drain yogurt. Place the yogurt on the cloth and tie the cloth to drain all excess liquid from it. All liquid need to drain off from the yogurt, which turns it into hung curd. You can keep yogurt tied in cloth to drain it overnight or for few hours. If you are keeping it overnight then place it in the fridge, as due to outside temperature the yogurt might turn sour. The 3 cups of yogurt will turn into approximately a cup of hung curd.
Once your hung curd is ready, mix it well with spoon or hand blender to form a smooth paste. If you are using greek yogurt then you don’t need blending machine as it should already have a smooth texture. Add sugar to the hung curd in the proportion of 1:1, along with cardamom powder and saffron strands soaked in warm milk (along with milk). Mix everything well and our Shrikhand is almost ready.
Keep it aside or in the fridge for few hours which will dissolve the sugar and the Shrikhand is ready to serve.