This Shrikhand Recipe is a popular recipe from the western Indian states of Maharashtra and Gujarat.
Shrikhand is becoming known and popular all over the world because of the
wonderful taste and ease in making.
This shrikhand recipe is one of the easiest of the Indian sweet recipes. There are many yogurt recipes but Srikhand is my favorite.
Shrikhand is also one of the many favorite festival foods.
As I said, shrikhand is one of the easiest recipes.
Nothing tricky, so you are not likely to spoil it even when you are making it first time.
Though the process is a bit long, it is simple. There is no cooking to be done.
You can make srikhand and keep it in the fridge for a week or longer. So it is a great sweet or desert recipe to use for parties.
It is served as a dessert or served with poories. It also goes well with chapaties.
For making shrikhand, if you are starting with milk, you need to start the day before as curd - yogurt, takes time to set , about 6 to 8 hours in the Indian weather, longer if you are living in a cold place.
You need to go through the steps given below to make yogurt. If you have the curd - yogurt ready (either homemade or store bought) you will need about 4-5 hours to get shrikhand ready.
Step 1 -> Milk
Step 2 -> make plain homemade yogurt (curd/dahi)
Step 3 -> Make chakka (hung/strained yogurt)
Step 4 - > make shrikhand
The making of shrikhand starts with milk. You can make the yogurt at home or get it ready from the store and follow the instructions to make chakka and then to make shrikhand.
If you are planning to make curd at home, Go to How to make yogurt at home , if don't know how to make yogurt at home yourself.
After you have the yogurt ready, make chakka with your yogurt. And then make srikhand with chakka.
Ingredients for making chakka
Yogurt - 1 lt.
A muslin cloth or a bag made with muslin cloth. You can also use a coffee maker strainer with a thin mesh. Make sure it doesn't smell of coffee.
How to make chakka
Ingredients for making 2-3 servings.
Shrikhand is ready to serve as a dessert or as a sweet accompaniment for poori or chapatti.
Serve it at room temperature or chilled.
Tips and variations