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Gujarati cuisine is home to delightful dishes that offer a vibrant blend of ingredients which is deeply rooted in the culture. Apart from its famous snacks and breakfast options, what can be a better option to end your meals on a sweet note? One such delicacy which holds Gujarat’s pride is Shrikhand.
Legend says Shrikhand has been around for thousands of years now. This delightful dessert option is often savoured throughout Maharashtra and Gujarat, its visually appealing yellow-white texture makes it irresistible after every bite. For someone looking for a great dessert to try when in Gujarat, Shrikhand has got you covered.
Although the delicacy is steeped in rich history and according to some studies, Shrikhand is believed to have been invented by Bhima- one of the five Pandavas of Mahabharata. History says, that while the Pandavas were living in King’s Virat kingdom during their last exile, Bhima was renowned for his great strength and absolute cooking skills. He created a milk-based dessert called “shikharini” which is said to be named after lord Krishna.
Since lord Krishna has always been a fan of creamy milk dishes and desserts, the dish also plays a special role during the Janmashtami preparations. Later evolved to Shrikhand, the dish is believed to contain cooling properties that also reduce the burning sensation inside the body and help fight cold as well.
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By promoting holistic health, the historic records of Shrikhand are also found in food historian KT Achaya’s scriptures. The scripture mentions sugar, spice and hung curd combined for the mass yielded shikharini which is a great reminiscent of modern-day shrikhand.
According to an 11th-century book by Kannada poet Chavundaraya-2, his sayings mention how muslin cloth was commonly used for a quick recipe of Shrikhand and others believe that travellers used to hang curd and later mix it with nuts for an energised meal. If you are looking for a quick recipe, try it out right away!
Gujarati Shrikhand Recipe
Prepared with a blend of simple ingredients, follow these easy steps and enjoy!
Ingredients
- 3 cups curd
- ¼ cup sugar
- 2 tbsp chopped almonds
- ½ tsp green cardamom powder
- 1 tbsp chopped pistachios
- 1 pinch saffron strands
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Method
Step 1: Start by squeezing all the excess whey from the curd. Wrap the curd and tie it, don’t forget to make a knot from one side of the muslin cloth and transfer it straight to the refrigerator. Leave it for 15 to 18 hours.
Step 2: Next, soak saffron in hot water and grind the cardamom pods and sugar into fine powder. In a mixing bowl, add strained yoghurt, saffron-infused milk, cardamom powder and powdered sugar.
Step 3: Whisk the mixture with a metal whisk until smooth. Add smaller quantities into serving bowls and serve with puri or savour as a dessert. Garnish with chopped nuts and enjoy.
Note: You can also use the whey from yoghurt for roti dough, pancake batter and bread dough.