Shrikhand is a traditional Indian sweet made using hung yogurt or yogurt cheese. It is originally from Gujarathi and Marathi (Western Indian) cuisine but its equally popular in other states as well. There are several variations or flavours available these days and the one I made is traditional. Shrikhand is also eaten as a side dish with rotis and puris similar to shrikarani, but is actually thicker than the latter.In fact the mango version in Maharashtra is called Amrakhand. Shrikhand is also called matho in some places as well.
Hung yogurt : 1.5 cup almost
Powdered Sugar: 2 tbsp + as per taste
Warm Milk: 1 tbsp
Saffron: Few strands almost 1/4 tsp
Cardamom: powdered: 1/4 tsp + as per your taste
Nutmeg: a pinch
Saffron strands: few (optional)
Pistachios or Other nuts: chopped : 1-2 tbsp
I had hung homemade yogurt to obtain the hung yogurt or yogurt cheese or 'chakka' as it is also known. I had not measured/weighed the yogurt but the chakka came to around 1.5 cups which I had entirely used for the dessert.
Mix together warm milk and saffron and you can see a yellowy milk forming. Keep aside.Rather you can heat the saffron strands in a spoon by holding it above the gas flame and then mixing with milk.
Mix together powdered sugar and hung yogurt.Do this with a spoon or a whisk. Add sugar little by little and whisk in completely before adding more. You can actually do this process by rubbing the yogurt and sugar through the cheese cloth so that the sweetened yogurt falls through the cheese cloth smoothly without lumps. A bit time consuming, but worth the dessert that we will be having.Else you can go whisk whisk whisk ... till you get a smooth sweet yogurt.
To this whisk in the saffron milk mixture and the powdered cardamom and pinch nutmeg to obtain a smooth creamy yellow dessert/side.
Serve chilled garnished with chopped pistachios and saffron strands.
Simple and sweet and cooling.A perfect dessert in summer.