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Shrikhand recipe | market style shrikhand recipe | how to make shrikhand | dry fruit shrikhand

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 Dessert, Indian sweets
Cuisine Indian
Servings 6 servings

Ingredients
 

For homemade curd

  • 1.5 litre milk
  • 2 tbsp curd

For dry fruit shrikhand

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

Instructions

To make shrikhand:

  • In a pan, add milk and bring it to a boil.
  • Lower the flame and let the milk boil for 5-10 minutes, until the water evaporates and the milk is slightly thick.
  • Switch off the gas and bring the milk to a lukewarm temperature.
  • In a bowl, add 2 tbsp curd and some milk. Mix well and add the mixture into the lukewarm milk.
  • Mix everything well and cover the bowl. Keep it in a dark place for 5-6 hours until the curd sets.
  • Refrigerate the curd for 2 hours before proceeding further.

To make dry fruit shrikhand:

  • Place a fine mesh strainer over a deep bowl and spread muslin cloth over the strainer.
  • Put the curd on the cloth and make a knot. Place some weight on it and cover the strainer.
  • Keep the strainer along with the bowl in the refrigerator for 12 hours. Water from the curd will drain into the bowl.
  • Take out the hung curd in a bowl and whisk it for 3-4 minutes until it becomes smooth and creamy.
  • In a separate bowl, mix malai and corn flour well.
  • Add powdered sugar and malai mixture to the shrikhand and mix well.
  • Add the soaked saffron strands, chopped dry fruits, jayphal powder, and cardamom powder. Mix well.
  • Put the shrikhand in the refrigerator for 1-2 hours.
  • The dry fruit shrikhand is ready to eat!

Notes

  • for thick curd, boil milk for 5-7 minutes, so water evaporate and milk become thick and creamy.
  • use cotton cloth to strain water from curd.
  • while water strain from curd, curd will remain in the refrigerator.
  • do not use electric blender while smoothing hung curd.
  • Arrowroot powder (tapkir) gives thickness to shrikhand.
  • Add some milk powder if shrikhand base is slightly sour.
  • Shrikhand taste great when it is serve chilled.