Shrikhand originated from Frasi-shir(milk) and khand (sugar). This lip-smacking dish originated in Persia and was later brought to the shores of Gujarat by the Parsi Zohrastrian settlers. Gujarati’s ideally have this as an accompaniment with puris as well as a dessert.The speciality of Shrikhand lies in the fact that a simple yoghurt can be turned into a mouth-watering delicacy. Shrikhand is known as an exclusive dish during Janmashthami; the festival celebrating the birth of Lord Krishna. Women break their fast as midnight arrives by relishing this savoury. To add a cherry to the cake, this is done on terraces with the subtle moonlight falling upon them.
Shrikhand also proves to be a delightful combination with fresh fruits and nuts. The Maharashtrians add mango pulp to shrikhand to make it aamrakhand. This melt-in-mouth delicacy preparation is simple too.
- 1 kg (18 ounce) curd
- 3/4 cup powdered sugar
- few strands saffron
- half a cup warm milk
- 2 teaspoons cardamom powder (elaichi)
- slivers of pistachios and almonds
- fresh fruits
- Take a muslin cloth and pour all the curd in it
- Hang the muslin cloth with curd until all the liquid has drained
- Add saffron to the warm milk and mix till it dissolves
- Mix the milk, curd and sugar in a bowl with a hand blender/ whisk
- Add cardomom powder to this and carefully blend till the mixture gets a smooth consistency
- Put this mixture in the refridgerator for a while
- Serve chilled with a garnish of your choice