Shrikand

Introduction

History

Shrikand has its origins in the Indian state of Maharashtra, where it is a traditional dessert enjoyed by people of all ages. It is believed to have been introduced by the Marathi community and has since become a popular dish in other parts of India as well.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use a good quality yogurt for the best results.

- Hang the yogurt in a muslin cloth for at least 5-6 hours to remove excess water and achieve a thick consistency.

- Be sure to mix the yogurt and sugar well to ensure a smooth and creamy texture.

- Adjust the amount of sugar according to your taste preference.

- Garnish with chopped dry fruits for added flavor and texture.

Serving Suggestions

Serve chilled as a dessert or sweet treat after a meal.

Cooking Techniques

Straining the yogurt in a muslin cloth to achieve a thick consistency.

Ingredient Substitutions

Greek yogurt can be used instead of regular yogurt for a creamier texture.

Make Ahead Tips

Shrikand can be made ahead of time and stored in the refrigerator for up to 2-3 days.

Presentation Ideas

Serve in individual bowls garnished with saffron strands and chopped nuts for an elegant presentation.

Pairing Recommendations

Shrikand pairs well with puris or as a topping for pancakes or waffles.

Storage and Reheating Instructions

Store in an airtight container in the refrigerator and consume within a few days. Do not freeze.

Nutrition Information

Calories per serving

- Approximately 150 calories per serving

Carbohydrates

- Sugar: 20g per serving

Fats

- Yogurt: 5g per serving

Proteins

- Yogurt: 10g per serving

Vitamins and minerals

Cardamom: rich in vitamins and minerals such as potassium, calcium, and magnesium

- Saffron: contains antioxidants and is a good source of vitamin C

Alergens

Dairy (yogurt)

Summary

Shrikand is a rich source of protein and calcium, but should be consumed in moderation due to its high sugar content.

Summary

Shrikand is a delicious and creamy Indian dessert made from strained yogurt, sugar, and flavored with cardamom, nutmeg, and saffron. It is a sweet treat that is perfect for special occasions and festivals.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago when I was just a young girl, eager to learn the art of cooking from my mother. We lived in a small village in India, where the air was always filled with the aroma of spices and the sound of sizzling pans.

One day, my mother’s friend, Mrs. Patel, came over for a visit. Mrs. Patel was known for her delicious cooking and she always had a new recipe to share. On this particular day, she brought with her a dish I had never seen before - Shrikand. It was a creamy yogurt dessert, flavored with cardamom and saffron, and topped with chopped nuts.

I watched in awe as Mrs. Patel prepared the Shrikand, mixing the yogurt with sugar and spices until it was thick and creamy. The aroma that filled the kitchen was intoxicating and I couldn’t wait to try it.

When the Shrikand was finally ready, Mrs. Patel scooped some into a small bowl and handed it to me. I took a bite and was instantly transported to a world of sweet, creamy goodness. The flavors of cardamom and saffron danced on my tongue, and the crunch of the nuts added the perfect texture.

From that moment on, I was determined to learn how to make Shrikand myself. I begged Mrs. Patel to teach me her recipe, and she graciously agreed. We spent the rest of the afternoon in the kitchen, measuring out ingredients and mixing them together until we had a perfectly smooth and creamy dessert.

As I took my first bite of the Shrikand that I had made myself, I knew that this recipe would hold a special place in my heart. It was a symbol of my love for cooking and my desire to learn from the talented women in my life.

Over the years, I have made Shrikand many times, always remembering the day I first discovered this delicious dessert. I have added my own twists and variations to the recipe, experimenting with different flavors and toppings. But no matter how I make it, the taste of Shrikand always brings me back to that moment in my mother’s kitchen, learning from Mrs. Patel.

Now, as a grandmother myself, I love to share this recipe with my own grandchildren. I take them into the kitchen and teach them how to mix the yogurt and sugar, how to grind the cardamom and saffron, and how to sprinkle the nuts on top. I watch with joy as they take their first bite of the Shrikand they have made themselves, their faces lighting up with the same delight that I felt so many years ago.

As I sit here, reminiscing about that day with Mrs. Patel, I am filled with gratitude for the knowledge and love that has been passed down through the generations. Cooking has always been a way for me to connect with my family and my culture, and the recipe for Shrikand is a perfect example of that.

So, the next time you find yourself in the kitchen, looking for a new recipe to try, I urge you to give Shrikand a chance. Let the flavors of cardamom and saffron transport you to a world of sweet, creamy goodness, and let the memories of those who have taught you their recipes fill your heart with joy. Cooking is not just about the food on the plate, it is about the love and connection that comes with sharing a meal with those you care about. And that, my dear grandchildren, is the true beauty of cooking.

Categories

| Indian Desserts | Indian Recipes | No-bake Dessert Recipes | Saffron Recipes | Yogurt Recipes |

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