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Rajbhog shrikhand | rajbhog matho recipe | shrikhand with homemade curd

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 12 hours
Total Time 12 hours 25 minutes
Course Indian sweets
Cuisine Indian
Servings 4 servings

Ingredients
 

For homemade curd

  • 1 liter milk
  • 3 tbsp milk powder + ¼ cup cold milk
  • 1 tbsp curd

For Rajbhog shrikhand

  • Homemade Curd
  • 3 tbsp homemade malai
  • 2 Tbsp Milk
  • ¼ tsp Strands of Saffron / Kesar
  • ¾ Cup Powdered Sugar or according to your taste
  • 1/4 Tsp Cardamom Powder
  • 3 tbsp almond
  • 3 tbsp cashews
  • 3 tbsp pista

Instructions

Making curd

  • In a pan, add milk and bring it to a boil.
  • Now take some cold milk and add milk powder to it. Mix well and make a lump-free mixture.
  • Add into boil milk and mix well.
  • Switch off the gas and bring milk to a lukewarm temperature.
  • Take casserole or any bowl. Add lukewarm milk to the bowl.
  • Now in a bowl, add curd and some warm milk. Mix well and add curd mixture to milk.
  • Cover the bowl and keep in a dark place for 5-6 hours till Curd sets.
  • Refrigerate the Curd for 3-4 hours before doing the further process.

Making rajbhog shrikhand

  • Place a fine mesh strainer on the deep bowl. Spread Muslin cloth over a strainer. Put the Curd on the cloth.
  • Make a knot to cloth and place some weight on it.
  • Cover the strainer and put it along with the bowl in the refrigerator for 6-8 hours.
  • Water from Curd will drain into the bowl.
  • Making Saffron / Kesar mixture mix hot milk and saffron strands in a small bowl.
  • Then blanch almond and pistachio in hot water and remove its skin. Then cut it into small pieces. Also, cut cashews into small pieces and mix all dry fruits. Keep it aside.
  • Take out the Hung curd in a bowl. whisk it for 4-5  minutes or till it becomes smooth and creamy.
  • Add malai and powdered sugar. Mix well.
  • Add the Saffron mixture, chopped dry fruits, and cardamom powder. mix well.
  • Mix everything well and put the Shrikhand in the refrigerator for 1-2 hours.
  • Rajbhog Shrikhand is ready to eat!

Notes

  • for thick curd, add milk powder into boiled milk so it becomes thick and creamy.
  • 1 tbsp curd is required for 1 liter of milk.
  • use a cotton cloth to strain the water from the curd.
  • put wet on curd to remove its excess water.
  • while water strains from curd, the curd will remain in the refrigerator.
  • do not use an electric blender while smoothing hung curd.
  • before you serve, chill prepared shrikhand (matho) in the refrigerator.