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
Ingredients
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
Method
- 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.
Nutrition Value
| Value per cup | % Daily Values | |
| Energy | 473 cal | 24% |
| Protein | 10.3 g | 19% |
| Carbohydrates | 59.7 g | 20% |
| Fiber | 0 g | 0% |
| Fat | 15.6 g | 24% |
| Cholesterol | 38.4 mg | 10% |
| VITAMINS | ||
| 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% |
| MINERALS | ||
| Calcium | 504 mg | 84% |
| Iron | 0.5 mg | 2% |
| Magnesium | 45.6 mg | 13% |
| Phosphorus | 312 mg | 52% |
| Sodium | 45.6 mg | 2% |
| Potassium | 216 mg | 5% |
| Zinc | 0 mg | 0% |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
