I have always thought it was a long drawn process to make Shrikhand. Having to drain the yogurt through a muslin cloth and waiting overnight was just not for me. So instead of making them at home, I used to get them from the store. The store bought one didn’t seem to have the same texture I was used to so I would mix it with a little yogurt to get the creamy texture I liked. Then I found out how creamy and thick Greek yogurts could be and how they can be substituted for hung yogurts and I decided to make shrikhand at home.The recipe is adapted from Sanjeev Kapoor where he uses hung yogurt.
Preparation Time: 10 minutes
Setting time: 30 minutes
Serving size: 1/10 of a recipe (3.3 ounces).
PER SERVING: 127.79 calories; Calories from Fat: 12.36g; Total Fat: 1.42g; Saturated Fat: 0.79g; Cholesterol: 4.53mg; Sodium: 52.11mg; Potassium: 181.22mg; Total Carbs: 25.44g; Fiber: 0.07g; Sugar: 25.2g;Protein: 4.03g
- 3 cups Greek yogurt [ Note: When you are spooning out yogurt from its container try to leave out the water that it gives away.Also I used Chobani low fat yogurt. Any other brand such as Fage should be fine]
- 1 cup sugar [ adjust as per taste]
- 2 pinches of saffron soaked in a tablespoon of warm milk
- 2 teaspoon of chironji (charoli) [ Available in Indian stores] (Optional)
- 8 pistachios finely sliced
- 1/4 teaspoon cardamom (green elaichi) powder
Step By Step
- Take 1 cup sugar in a bowl. Add yogurt to it and mix well till the sugar dissolves.
- Add the remaining ingredients and mix well. Refrigerate it to set. Serve cold.
- Goes well with Pooris or as a dessert by itself.