Good day to you all!
Tis’ the season of mangoes ! Mangoes are enjoyed by one and all. Talking about today’s blog post- Shrikhand is a Gujrati- Maharashtrian sweet dish. It is made using hung curd flavoured with some cardamom and colour derived from saffron. Shrikhand is the only dessert in the Indian cuisine that is served with something savoury. Shrikhand is enjoyed with hot puris. However it’s also served as it is as a dessert. In this recipe, I decided to replace the cardamom with some nutmeg. As usual, I’ll keep it crisp and short, and jump to the recipe straight away.
- Hung curd: 200 gm (curd) gives approximately 80 gm of hung curd
- Icing sugar/ powdered sugar: 20 gm
- Nutmeg powder: 1/4 tsp
- Mango puree: 50 gm
- Kesar/ Saffron-: 4-5 strands
- Dry fruits: a handful of nuts of your choice
- Weigh the curd and place in a muslin cloth. Tie the muslin cloth and hang it from some height. Keep a bowl underneath to collect the liquid that would drip down.
- Soak the dry fruits in some water. Take 2 tbsp of milk and place the saffron in it.
- After two hours, your hung curd will be ready to use.
- Chop up some mangoes and blend till you get a puree. Add the icing sugar and nutmeg powder and blend till well combined. Adjust the sweetness if you prefer sweeter shrikhand.
- Now mix this with the hung curd and add the soaked dry fruits and the saffron to the shrikhand.
- Mix till creamy and let it chill in the refrigerator for about an hour.
- Serve and enjoy!
- The hung curd should not have any liquid in it and should be thick.
- To add nutmeg powder. just grate the nutmeg.
- Add sugar-free or stevia instead of sugar if you are looking for a sugar-free option.
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