Shrikhand Recipe | Kaju Draksh Shrikhand | Best Shrikhand Recipe | Gujarath Special Shrikhand
Gujarat Special Shrikhand Creamy, thick yogurt strained to the texture of paneer, sweetened gently with powdered sugar, and enriched with soaked raisins and cashew nuts – this is the classic Shrikhand, a beloved summer dessert from Maharashtra and Gujarat. It's as smooth as ice cream and simply melts in the mouth, making it an instant hit with everyone.
At first glance, Shrikhand seems simple – and it is! But its taste depends entirely on the richness and smoothness of the yogurt base. That’s where the real magic lies. We've included all the essential tips below to help you perfect it.
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Tips
Yogurt:
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Use fresh, thick curd made from full-fat buffalo milk for the best taste and texture.
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Always remove the malai (cream layer) before straining. This ensures a smooth, lump-free Shrikhand.
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Tie the yogurt in a clean muslin cloth and place it in a colander. Put a weight on top and refrigerate overnight. This drains about 70% of the whey.
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The next day, press the bundle firmly again and refrigerate it with the weight for another 3 hours. This will remove up to 90% of the moisture, resulting in a thick, creamy base.
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For an ice cream-like Shrikhand, you can even strain it longer for a firm, mousse-like consistency.
Sugar:
Use powdered sugar only. Add it in batches, sprinkling and mixing in intervals to ensure even absorption. Avoid adding all the sugar at once, or it won’t dissolve properly.
Fresh Cream:
Even the richest yogurt will have a slight tang. To mellow this and enhance creaminess, add a little fresh cream to balance the flavor beautifully.
Shrikhand Recipe | Kaju Draksh Shrikhand | Best Shrikhand Recipe | Gujarath Special Shrikhand - Recipe Video
Shrikhand Recipe | Kaju Draksh Shrikhand | Best Shrikhand Recipe | Gujarath Special Shrikhand
Prep Time 10 mins- Resting Time 18 mins
- Total Time 28 mins
Servings 4
Ingredients
- 1 litre చిక్కని కమ్మని పెరుగు
- ¼ cup పంచదార పొడి ((adjust to taste))
- 1 tsp వెనీలా ఎసెన్స్
- 2 tsp జీడిపప్పు
- 2 tsp ఎండు ద్రాక్ష
Instructions
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Remove the cream layer from the top of the curd. Place the remaining curd in a muslin cloth, tie it tightly, and place a weight on top. Refrigerate overnight.
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The next day, press the bundle again and place it back in the fridge under a weight for 3-4 more hours until most of the moisture is gone.
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Grind the sugar into a fine powder if not already powdered. Also, soak raisins in water for an hour.
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Take the strained, thick curd in a mixing bowl and whisk it until smooth and lump-free. Slowly add powdered sugar in batches, whisking well after each addition to ensure it blends smoothly.
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Add a spoonful of fresh cream, vanilla essence, soaked raisins, and chopped cashew nuts. Mix thoroughly. Refrigerate the Shrikhand for at least 1 hour before serving. Enjoy it chilled, creamy, and irresistible!
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