A Healthier Sweet Indulgence
Shrikhand is a beloved dessert from Maharashtra and Gujarat, traditionally made from hung curd ('chakka') and powdered sugar. [1] This version offers a delightful twist by using organic jaggery, or 'gur', as a sweetener. Jaggery, an unrefined sugar made from sugarcane
or date palm sap, brings a unique, caramel-like flavour that beautifully complements the tang of the yogurt. [4, 15] Beyond its rich taste, jaggery retains minerals like iron, magnesium, and potassium, which are often lost during the refining process of white sugar. [4, 12] It's also known to aid digestion, making this dessert a more wholesome, yet equally satisfying, indulgence. [5, 9]
The Secret to 'Instant' Shrikhand
The key to any great shrikhand is the hung curd, which is yogurt that has been strained to remove all its whey, resulting in a thick, creamy texture similar to cheese. [1, 7] The term 'instant' in this recipe assumes you have hung curd ready to go. You can make it by placing fresh, full-fat yogurt in a muslin cloth, tying it securely, and hanging it over a bowl for several hours (or even overnight in the fridge) to let all the liquid drain. [1, 10] For a quicker method, you can place the cloth in a strainer, put a heavy weight on top, and refrigerate for 2-3 hours. [1, 7] Store-bought Greek yogurt is a great shortcut, as it's already thick and creamy. [11, 16]
What You'll Need
Gather these simple ingredients to begin: * 3 cups of thick, full-fat curd (yogurt) or Greek yogurt. [1] * ¾ to 1 cup of grated or powdered organic jaggery (adjust to your preferred sweetness). [1, 7] * ½ teaspoon of green cardamom powder. [17] * A generous pinch of saffron strands, soaked in 1 tablespoon of warm milk. [6, 8] * 2 tablespoons of chopped nuts (pistachios and almonds work well) for garnish. [3]
Step-by-Step Guide to Perfection
1. First, prepare your hung curd if you haven't already. Tie the curd in a clean muslin cloth and let it drain for at least 3-4 hours until thick and firm. [1, 11] You should be left with about 1.5 cups of 'chakka'. 2. In a large bowl, combine the hung curd, powdered or finely grated jaggery, and cardamom powder. [2, 3] 3. Whisk the mixture vigorously until the jaggery is completely dissolved and the shrikhand is smooth, creamy, and free of lumps. [17] Using a hand mixer can make this step easier. [18] 4. Add the saffron-infused milk and gently fold it in. This will give the shrikhand a beautiful golden hue and an aromatic flavour. [6, 18] 5. Transfer the shrikhand to a serving bowl, cover, and chill in the refrigerator for at least one to two hours. This allows the flavours to meld together perfectly. [8, 16] 6. Before serving, garnish with chopped pistachios and almonds. Serve chilled as a dessert or traditionally with hot puris. [3, 10]
Tips for Flawless Jaggery Shrikhand
To ensure your shrikhand turns out perfectly every time, keep these tips in mind. Always use fresh, full-fat curd for the creamiest result. [8] If your jaggery has impurities, you can melt it with a tablespoon of water, strain it, and let it cool completely before adding it to the curd to avoid a grainy texture. Be gentle when mixing jaggery and curd; sometimes the acidity in jaggery can cause milk products to split, so avoid over-mixing or heating the mixture. [19] For a smoother consistency, you can pass the final mixture through a fine-mesh sieve. [10, 18] If you find the jaggery isn't dissolving well, using powdered jaggery can help achieve a creamy finish. [7]
