Shrikhand recipe – A thick creamy and delicious sweet dessert made using curd, after draining all the whey from it which is called hung curd. This hung curd is known as chakka in marathi. One can find shrikhand most commonly in Maharashtrian and Gujarati weddings and also in Thali served in restaurants. This is also made in some parts of Karnataka and is known as Shikhrini which is a sankrit term for shirkhand. These are usually served with poori and can also be eaten plain or along with a meal.
Shrikhand is usually flavored with green cardamom and saffron, however it can also be flavored by adding fruit puree like mango or strawberry puree. In this post I am sharing how to make kesar elaichi shrikhand using fresh homemade curd. You can also make this using store bought greek yogurt that is not sour.
To make shrikhand always use fresh curd and homemade curd is best. The flavor of green cardamom goes very well with the curd and sugar, so kesar can be skipped if you do not have. Further you can also add pureed mango to this to make it amarkhand.
Video of shrikhand recipe
Shrikhand recipe card
- 3 cups curd / yogurt
- Generous pinch of saffron / kesar
- ½ tsp green cardamom powder / elaichi powder
- ¼ cup sugar - powdered (use as needed)
- 2 to 3 tbsps of chopped almonds, pista
- Place a strainer over a large bowl to collect the whey. Spread a clean muslin or cheese cloth over the strainer.
- Add curd to the cloth.
- Wring out the excess whey from the curd. Place a heavy object over the curd.
- Set this in the refrigerator for about 8 to 12 hours. Chakka will be ready after the whey has been drained completely.
- Soak saffron in 1 tbsp hot water.
- Remove chakka from the cloth and transfer to a mixing bowl.
- Add saffron, sugar and cardamom powder.
- Mix everything well either with a spoon or with a whisk until smooth.
- Garnish shrikhand with chopped nuts.
- Serve with puri or chill and enjoy as a dessert.
How to make elaichi kesar shrikhand
1. Choose a large bowl to collect the whey.
2. Place a strainer over it.
3. Spread a thin muslin cloth or a cheese cloth. Then pour the curd.
4. Wring the cloth gently to drain excess whey.
5. Place a heavy bowl. I usually place 3 to 4 ceramic bowls over this. Refrigerate for about 8 to 12 hours. Soak crushed saffron in little hot water.
6. Make sure curd is properly drained and no whey remains in the chakka before you proceed to make shrikhand.
7. Pour the saffron water.
8. Add powdered sugar and then elaichi powder. Use more or less sugar to suit your taste.
9. Mix it well with a spoon or whisk until smooth and creamy. If you are making in large amount then a whisk would be better.
Transfer to serving bowls and garnish with chopped nuts.
Serve shrikhand with puri or chill and serve as a dessert.