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Shrikhand
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Shrikhand

An Introduction
The more we globalize the more we cling to our roots. It is not surprising therefore, that the flavor of the new millennium is India’s ethnic milk based sweets, desserts and puddings. In India, milk sweets are an inseparable part all celebrations. The ethnic dairy delicacies have enough variety to serve both the 'class' and 'mass' markets, domestically and globally.

The multitudes of festivals celebrated in India bring more than just family and friends together in a welcome huddle at the dinner table. Most have a signature sweet entree or dessert. Shrikhand is one such sweet entree that’s commonly prepared on festivals like Diwali, Dussera and Holi.
 

What is Shrikhand?
Shrikhand is a semi soft, sweetish sour, whole milk product prepared from lactic fermented curd.  Preparing Shrikhand can take up to 45 minutes, but the yoghurt needs to be strained for several hours to remove all the water, resulting in a creamy and thick yoghurt. Traditionally, Shrikhand is known to include flavors of nutmeg (also called 'jaifal' in Marathi, a language native to the state of Maharashtra; where Shrikhand enjoys significant popularity) and cardamom ('ilaichi') and saffron ('keshar'). Dry fruits like cashews and raisins are also welcome additions to Shrikhand. The process of straining the yogurt needs no supervision.

Shrikhand is being reinvented through modern process technologies for mass production to meet the consumer’s new demands that

combine purity, quality and convenience. Organised efforts are being made to evolve or adapt technologies for large-scale production and marketing of shrikhand. More and more players in the Indian sweet category have started production of  shrikhand on a commercial scale, but their impact has been limited. A major push in this direction has come from the national brands like Haldiram, Bikanerwala,  Ganguram, Chitales, Bikaji and Ghasitram.

 

Recipie

  • Preparation Time: 15 minutes
  • Yoghurt Darining Time: at least 12-16 hours, better after 1-2 days
  • Ingredients:
    • 1 kg whole-milk yogurt
    • 1/4 teaspoon ground saffron threads
    • 1/4 teaspoon ground cardamom
    • 1 tablespoon rosewater
    • 2 tablespoons blanched raw slivered pistachio nuts
    • 1/2 cup powdered sugar.
 
Drape a triple thickness of cheesecloth in a colander. Spoon in the yogurt, gather up the corners of the cloth, tie it into a bundle, and hang it, either in the refrigerator or in a cool spot for at least 12 to 16 hours. Catch the drips in a bowl. After the required hanging time, the residue of yogurt cheese should have reduced to half the original quantity. Combine the ground saffron threads with the rosewater for 5 or 10 minutes to allow the saffron to steep and release it’s flavour and colour. Transfer the cheese to a bowl, add the ground saffron and rosewater infusion, ground cardamom seeds, pistachio nuts and sugar. Beat until light and fluffy, and serve in small bowls. Alternatively, do not add the nuts to the mixture, pipe out the dessert from a piping bag with a fairly large nozzle, and sprinkle the pistachio nuts on top.
 
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