A few months ago, I got this sudden craving for Shrikhand. I dislike store bought ones because they are cloyingly sweet So I set out to make homemade shrikhand.
I got the texture completely wrong a couple of times, with a lot of inputs from a friend & some helpful food instagrammers, I think I finally nailed the consistency, If I may say so :)
Making Shrikhand is ridiculously easy, but if you don't get the consistency right, you will end up with thick flavored yogurt which & Not Shrikhand
The Consistency is what makes all the difference
To Use Greek Yogurt or Regular Yogurt ?
Its faster to get Hung Curd | Chakka using Greek yogurt as Greek Yogurt is thicker as compared to regular yogurt.
If you can't find Greek yogurt, Regular Yogurt works as well but will take longer to turn into hung curd
Remember that You will have to strain Greek Yogurt as well to get Hung curd. There are so many Instant recipes that use Greek Curd directly without straining out excess water. But you will end up with thick flavored yogurt as an end result and nit Shrikhand
There is No Instant Shrikhand Recipe Unless you are using Store Bought Chakka | Hung Curd
You Will Need:
- 2 lbs or 900 Grams Whole Milk Greek Yogurt
- 1/3 cup + 2 tablespoon Sugar - Powdered
- 1/2 Teaspoon Cardamom Powder
- A Generous Pinch of Nutmeg Powder
- A Few Strands of Saffron Soaked in 2 tablespoons of Warm Milk
How To Make Hung Curd | Chakka
Line a Cheese Cloth or a Thin Cotton Kitchen Towel.
Add Yogurt & Secue the edges to form a Potli/bag. Squeeze out as much water as possible
Place this bag inside a colander, keep a small bowl beneath the colander to help collect water
Keep a heavy weight such as an iron pot on top of the potli & keep this inside the refrigerator for 5-6 hours
After 3 hours, when the hung curd is slightly firm, change the kitchen towel & transfer the hung curd into a new kitchen towel
Repeat this process after 2 hours. This helps in getting a firm hung curd.
This Hung Curd is called Chakka in Marathi
How To Make Shrikhand From Hung Curd
Transfer the Hung Curd|Chakka into a bowl, Whisk using your hands or a Spoon for a couple of minutes until you get a creamy texture
Add Powdered Sugar, Cardamom Powder, Grated Nutmeg & Saffron Milk & Whisk Well
Transfer into an airtight container. Add Some Saffron on Top & refrigerate for 2-3 hours before serving
Shrikhand is typically served with Puris in Maharastra & Gujarat. We like eating small bowlfuls as Dessert though
How To Make Shrikhand from Greek Yogurt
Yield: 4-5
Author: Deepthi Shankar
Ingredients
- 2 lbs or 900 Grams Whole Milk Greek Yogurt
- 1/3 cup + 2 tablespoon Sugar - Powdered
- 1/2 Teaspoon Cardamom Powder
- A Generous Pinch of Nutmeg Powder
- A Few Strands of Saffron Soaked in 2 tablespoons of Warm Milk
Instructions
- How To Make Hung Curd | Chakka
- Line a Cheese Cloth or a Thin Cotton Kitchen Towel.
- Add Yogurt & Secue the edges to form a Potli/bag. Squeeze out as much water as possible
- Place this bag inside a colander, keep a small bowl beneath the colander to help collect water
- Keep a heavy weight such as an iron pot on top of the potli & keep this inside the refrigerator for 5-6 hours
- After 3 hours, when the hung curd is slightly firm, change the kitchen towel & transfer the hung curd into a new kitchen towel
- Repeat this process after 2 hours. This helps in getting a firm hung curd.
- This Hung Curd is called Chakka in Marathi
- How To Make Shrikhand From Hung Curd
- Transfer the Hung Curd|Chakka into a bowl, Whisk using your hands or a Spoon for a couple of minutes until you get a creamy texture
- Add Powdered Sugar, Cardamom Powder, Grated Nutmeg & Saffron Milk & Whisk Well
- Transfer into an airtight container. Add Some Saffron on Top & refrigerate for 2-3 hours before serving
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