Are you looking for an easy recipe to make Shrikhand? Then today’s blog is for you. Today we will tell you about the method of making Shrikhand from curd. We will make Keshar Shrikhand Recipe at home with very simple ingredients. And you will freeze curd at home, you will not need to bring it from the market. Shrikhand is a very tasty and simple dessert made from thick curd flavored with sugar, saffron and cardamom.
Whether you choose to use homemade hung curd or store-bought Greek yogurt, it’s super easy to make. This dessert is the perfect dessert after dinner. Popular in the western Indian states of Gujarat and Maharashtra, Shrikhand is one of the easiest and tastiest desserts to make.
Ingredients for Srikhand Recipe
- Milk – 1 Liter
- Curd – 1 tbsp
- Thick Curd – 350 grams
- Fresh Malai/Cream – 2-3 tbsp
- Sugar Powder – 5 tbsp
- Milk – 1 tbsp
- Saffron – 8 to 10
- Dry fruits – For garnishing
Read More- Gond Ke Laddu
Steps By Step Keshar Srikhand Recipe With Pics
Pour the milk into that vessel. Use cow’s milk to make curd because curd made from cow’s milk sets very well. Now boil the milk on medium flame. After boiling, cool the milk. You don’t have to cool the milk completely, just cool it enough that you can put your finger in the milk and just feel a little warm.
Now put 1 tbsp curd in the milk.
And with the help of a whisker, whisk the milk for 1 minute so that the curd mixes well in the milk.
Now cover it and keep it in a warm place.
Now the next morning you will open the lid and see that the curd is perfectly ready.
Now we will make a hung curd from curd. To make a hung curd, take a vessel or bowl and place a strainer over it.
Place a muslin cloth over the strainer or keep a cotton cloth. Put all the curd on top of the cloth.
Tie a knot by lifting the cloth from the edge or clip it so that there is pressure on the curd and water comes out from the curd.
Now put the bundle of curd on the strainer and keep the strainer on the bowl so that all the water keeps falling in the bowl of the strainer.
You have to keep the bowl in the fridge. After 5 hours, you will see that the water has filtered to a great extent. Empty the bowl and agian keep it in the fridge like that overnight. So that the rest water drains out completely and our Shrikhand becomes very creamy. you can keep a light weight on the strainer.
Next morning when you open the clip, you will see that your curd has become exactly like Paneer (Indian cottage).
Now put our prepared hung curd in a bowl and beat it well with the help of a whisker or a spoon.
You have to beat the hung curd till it becomes very fluffy .
After beating for 5 minutes, take 2 tbsp thick cream and filter it in a hung curd by pressing with the help of a strainer.
And then start whipping. You can skip this process if you want, but adding cream gives a creamy taste to Shrikhand.
While beating the hung curd, add sugar little by little and then add cardamom powder along with it and beat again.
Now take a spoonful of warm milk in a small bowl and soak the saffron threads in it. When it cools down, add it too and beat it.
Now your Shrikhand is ready. Keep it in the fridge, take it out from the fridge whenever you want to serve it.
Sprinkle saffron milk lightly over the Shrikhand. Add finely chopped dry fruits on top and serve chilled.
Conclusion
Recipe Card
Keshar Srikhand Recipe
Ingredients
- Milk – 1 Liter
- Curd – 1 tbsp
- Thick Curd – 350 grams
- Fresh Malai/Cream – 2-3 tbsp
- Sugar Powder – 5 tbsp
- Milk – 1 tbsp
- Saffron – 8 to 10
- Dry fruits – For garnishing
Instructions
- To make curd, boil the milk well and cool it.
- You have to keep the temperature of the milk lukewarm.
- Now take a big spoon of curd and mix it well in milk.
- Cover the milk and keep it overnight in a warm place to set the curd.
- Next morning after setting the curd, strain the curd with the help of a muslin or cotton cloth.
- bring the edges of the cloth together with a knot and put it on a big sieve and put a bowl under the sieve.
- So that all the water gets filtered and falls into the bowl.
- You have to keep the knotted cloth in the fridge for the whole night and keep some light weight on top of the knotted cloth so that the pressure remains and the water drains out properly.
- Next morning open the knot and your hung curd is ready.
- Now put the hung curd in a bowl and whisk it with the help of a whisker.
- After beating for 5 minutes, filter the 2 tbsp thick cream and beat it again.
- Now add sugar little by little and keep on beating. Add cardamom powder along with it.
- Now take one spoon of hot milk, add saffron to it and after it cools down, add it too and beat it.
- You have to beat till the hung curd becomes very fluffy.
- Your Shrikhand is ready, keep it in the fridge.
- When you want to serve, take it out from the fridge, decorate it with finely chopped dry fruits and serve after sprinkling some saffron milk.
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