A dollop of gooey, creamy shrikhand laced with saffron and elaichi, topped with mixed nuts, and served with steaming hot puris – that’s something to yearn for! Now, with this quick shrikhand recipe, you don’t need to yearn for it; you can prepare it any time you feel like. However, remember it’s loaded with calories, so categorise it as an occasional treat!
Preparation Time: Cooking Time: Total Time: Makes 1.25 cups
1 1/2 cups full-fat curds (dahi)
5 tbsp powdered sugar
1/2 tsp cardamom (elaichi) powder
a few saffron (kesar) strands dissolved in 1 tbsp warm water
For The Garnish
1 tbsp almond (badam) slivers
1 tbsp pistachio slivers
- Dissolve the saffron strands in 1 tbsp of warm water. Keep aside.
- Place the curds in a muslin cloth. Squeeze the curds in the muslin cloth to remove all the excess water and discard it.
- Transfer the hung curds into a deep bowl, add the powdered sugar and mix well using a whisk.
- Add the cardamom powder and saffron-water mixture and again mix well using a whisk.
- Pour the shrikhand into a serving bowl, garnish with almond and pistachio slivers and refrigerate for at least an hour.
- Serve chilled.
|Value per cup||% Daily Values|
|Vitamin A||384 mcg||8%|
|Vitamin B1 (Thiamine)||0.1 mg||10%|
|Vitamin B2 (Riboflavin)||0.2 mg||18%|
|Vitamin B3 (Niacin)||0.2 mg||2%|
|Vitamin C||2.4 mg||6%|
|Vitamin E||0 mg||0%|
|Folic Acid (Vitamin B9)||13.4 mcg||7%|