Start the day before. The draining alone is 8 hr, against 25 min of actual work.
Allergens in Shrikhand: milk, tree nuts.
Ingredients
Quantities for 4.
- 1kg, full-fat and thick Yogurthung overnight to about 450g of chakka
- 150g, caster or icing Sugaradjust to how sour the yogurt is
- a generous pinch Saffron
- 2 tbsp, warm Milkto bloom the saffron
- 1/2 tsp, seeds ground Cardamom
- 2 tbsp, slivered Pistachiosoptional
- 1 tbsp, slivered Almondsoptional
- a scraping Nutmegoptional
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Hang the yogurt in a double layer of muslin over a bowl in the fridge for 8 hours or overnight. You want about 450g of firm chakka left behind.
- Do not throw the drained whey away. It makes excellent dough water for thepla or rotli.
- Warm the milk and steep the saffron in it for 15 minutes; saffron dropped in dry gives colour but no perfume.
Method
- Crush the saffron between your fingers into the warm milk and leave it to steep 15 minutes until the milk is deep orange.
- Tip the hung yogurt into a bowl and add the sugar.
- Beat with a whisk for 4-5 minutes until the sugar has fully dissolved and the mixture is glossy and smooth.Rub a little between your fingers. Any grittiness means it needs more whisking, not more time in the fridge.
- Pass it through a fine sieve, pressing with a spatula, for a properly silken texture.This sieving step is what separates good shrikhand from grainy shrikhand.
- Fold in the saffron milk, ground cardamom and nutmeg.
- Taste and adjust the sugar; it should be tart first and sweet second.
- Chill at least 3 hours, until set firm enough to hold a peak.Serve properly cold. Lukewarm shrikhand tastes cloying.
- Spoon into bowls, scatter the pistachios and almonds over and serve with hot puris.
Storage
Keeps 4 days refrigerated in a sealed box. Do not freeze. It separates on thawing. Stir before serving if any whey has pooled.
Nutrition Medium estimate
One serving of Shrikhand (307 g) is about 368 calories, or 120 calories per 100 g.
Medium protein: 11 g a serving, 12% of the calories
| Per serving307 g | Per 100 g | |
|---|---|---|
| Calories | 368 kcal | 120 kcal |
| Protein | 11.3 g | 4 g |
| Carbohydrate | 52.8 g | 17 g |
| of which sugars | 50.2 g | 16 g |
| Fibre | 1.4 g | 0 g |
| Fat | 13.7 g | 4 g |
| of which saturated | 6.0 g | 2 g |
| of which unsaturated | 7.0 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Gujarati recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.