Share
Holi is just around the corner, and if you’re thinking of making some fresh shrikhand for your family, maybe try out something different this easier. The classic shrikhand is essentially a pudding-like dessert, typically made with strained yoghurt (or hung curd), mixed with sugar and flavoured with saffron, cardamom, and other spices. But did you know that using Greek yoghurt instead of curd can give you an even perfect consistency?
Shrikhand made with homemade curd tends to have a smoother and creamier texture compared to that made with Greek yoghurt, as curd is typically strained for a shorter duration, which leaves it quite soft. Greek yoghurt, on the other hand, undergoes a more thorough straining process to remove excess whey, resulting in a thicker and denser texture. As a result, shrikhand made with Greek yoghurt may have a slightly thicker and firmer consistency.
While curd lends it a more balanced, sweet-tinged taste, Greek yoghurt tends to have a more pronounced tanginess, as it is typically made from pasteurized milk and contains active cultures that impart a tangy taste. If you want a more complex profile, with a muted sweetness, Greek yoghurt is perfect for you! Here’s how to make festive shrikhand with homemade curd and with Greek yoghurt.
Shrikhand (with homemade curd)
This version of shrikhand is slightly more elaborate as it makes a generous use of saffron, which is perfect for a festive fla vour profile. Let’s explore the recipe.
Ingredients
2 cups of full-fat milk
1/4 cup of sugar (adjust to taste)
1/4 teaspoon of cardamom powder
A pinch of saffron strands
2 tablespoons of warm milk
Chopped nuts for garnish (optional)
Method
Heat the milk in a heavy-bottomed pan until it reaches just below boiling point. Remove from heat and allow it to cool until it is warm but not hot.
Add 2 tablespoons of yoghurt or curd to the warm milk and stir well to combine. Cover the pot with a lid and wrap it with a clean kitchen towel or blanket to keep it warm.
Let it sit undisturbed in a warm place for about 6-8 hours, or until the milk sets into curd. The curd should be thick and creamy. If it's not set after 6-8 hours, let it sit for longer until it sets.
In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Let it sit for about 10-15 minutes to allow the saffron to infuse the milk with its flavour and colour.
Once the curd has set, line a large bowl with a clean muslin cloth or cheesecloth. Pour the homemade curd onto the cloth and gather the edges to form a bundle.
Hang the bundle over the sink or a bowl and let it drip for about 1-2 hours to strain out the whey. Transfer the strained curd (hung curd) to a mixing bowl.
Add sugar, cardamom powder, and saffron-infused milk to the strained curd. Mix well until the sugar is completely dissolved and all the ingredients are evenly combined.
Refrigerate the Shrikhand for at least 1-2 hours to chill and allow the flavours to meld. Before serving, garnish with chopped nuts.
Shrikhand (made with Greek yoghurt)
For this recipe, you can use store-bought Greek yoghurt. This is a quicker recipe, so you can take some time to prepare the saffron milk and also nuts. Let’s have a look at the recipe.
Ingredients
2 cups of Greek yogurt
1/2 cup of powdered sugar (adjust to taste)
1/4 teaspoon of cardamom powder
A pinch of saffron strands
2 tablespoons of warm milk
Chopped nuts for garnish (optional)
Method
In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Let it sit for about 10-15 minutes to allow the saffron to infuse the milk with its flavour and colour.
In a mixing bowl, combine the Greek yoghurt and powdered sugar. Mix well until the sugar is completely dissolved and incorporated into the yoghurt.
Add cardamom powder and saffron-infused milk to the yoghurt-sugar mixture. Stir well to evenly distribute the flavorings throughout the yogurt.
Refrigerate the Shrikhand for at least 1-2 hours to chill and allow the flavours to meld. Before serving, garnish with chopped nuts if desired. Serve chilled.
