Shrikhand

 Shrikhand   

श्रीखंड

Cooked, tested and tasted by: Renuka Ekbote 

Photo Credit: Renuka Ekbote 

Course: Dessert served in the meal

List of Ingredients: 

• 1 vati chakka made out of yogurt 

• 1 vati ground sugar 

• Keshar (saffron) softened in warm milk

• Jaiphal (Nutmeg) 

• 5 Elaichis’ powder (cardamoms)

Procedure:

1. First make the chakka by tying yogurt in multiple layers of cloth and then place a heavy weight on it. Arrange it in such a way that the water that is so released does not make a mess around. 

2. When there is enough water released, drain it out. Repeat this as and when there is enough water. It can take 10-12 hours (depending on the quantity of the yogurt) for the yogurt to release all the water within. 

3. When most of the water is gone the yogurt looks very dense like cheese/ paneer. This is called chakka.  

4. Bring out the shrikhand maker and install a sieve with holes that are about 2mm in diameter (see below). This gadget comes with multiple sieves that are kept separately. Hence install the right one. 

5. Place one vati chakka and one vati ground sugar in the shrikhand maker. Move the handle of the shrikhand maker in a circular motion, so as to evenly mix the chakka and sugar. Place a large bowl under the shrikhand maker so that the mixed version falls into the bowl.

6. Keep repeating till all the chakka is over. For each new vati of chakka add one vati of ground sugar i.e. if you have 10 vatis of chakka you will need 10 vatis of ground sugar! So plan well. 

7. This tool ensures that the chakka and sugar are homogenously mixed. The mixture that will be formed shall be very thick and dense. It should be so thick that when you serve it into a bowl your wrist should get a jerk! This is the sign of perfect texture as per Aai's father.

8. Once it is over then add keshar (softened in warm milk), ground elaichis and jaiphal. It will smell divine.

9. Refrigerate it. Do not keep in the deep freeze section. 

10. Serve cold by itself as dessert or with hot puris in a meal.

Tips

1. This is a royal dessert, made on special occasions such as festivals. 

2. You should plan and make it at least 12 hours before serving so that all the sweet spices settle down nicely.

3. To make this you need a tool called ‘shrikhand maker’. Without it do not attempt to make it as you shall not get the right texture.

Above: Sieve of shrikhand maker with holes about 2mm wide

Above: Three components of shrikhand maker

Above: Shrikhand maker assembled and ready for use

Above: Front view of the Shrikhand maker

Photo Credit for Shrikhand maker assembly: RD

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