Shrikhand
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Thick hung curd whipped with sugar, saffron and cardamom: the festive sweet of Gudi Padwa, eaten with puri.
Region: Maharashtra (also Gujarat)Occasion: Gudi Padwa, weddings and festive mealsTime: 20 min + 6–8 hours drainingServes: 4Vegetarian
Ingredients
- 1 litre fresh thick curd (dahi)
- ¾ cup powdered sugar
- A pinch of saffron soaked in 1 tbsp warm milk
- ½ tsp cardamom powder
- A pinch of nutmeg (optional)
- 2 tbsp chopped pistachios and almonds
Method
- Tie the curd in a thin muslin cloth and hang it in a cool place, or in the fridge over a bowl, for 6–8 hours until all the whey drains out. This is chakka.
- Put the chakka in a bowl and add the sugar.
- Whisk or press through a fine sieve until smooth and creamy.
- Mix in the saffron milk, cardamom and nutmeg.
- Chill, garnish with nuts and serve with hot puris.
History
Shrikhand is an old sweet of Maharashtra and Gujarat made by straining curd. Amrakhand, flavoured with Alphonso mango pulp, is a summer version.
Significance
Shrikhand-puri is the traditional festive meal of Gudi Padwa, the Marathi new year, and a fixed item at many Maharashtrian weddings.