Wednesday, 16 April 2014


Shrikand is a famous Dessert from the Central part of India and its also quite famous in Gujarat, unlike other Indian Desserts its super simple to make. You just have to start the preparation early. Its based on natural yoghurt, the water of the yoghurt is drained out and then its almost ready after sweetning it up and adding nuts, saffron etc. 

This makes a super good dessert for calorie freak people and for everyone else too. I love to eat it on my toast in the morning, thats why when I make it I always make a big quantity. 

Here is what you will need:


- 1.5 kg natural yoghurt (I took two boxes of 750 gms each)
- 2 tbsp icing sugar or to taste
- handfull of unsalted pistachios
- 4-5 green cardamoms powdered
- few strands of safron 
- 1 tsp of rose water or to taste


1. Take the yoghurt in a muslin cloth and either hang it up to take out the extra water from the yoghurt or put the tied yoghurt in a sieve in the fridge for about 6-8 hours or overnight. I hung it up in my balcony as the weather was quite plesant. 
2. After about 8 hours you will get a very creamy, silky and a thick yoghurt, ready to be make into our shrikand. 
3. Empty the yoghurt into a bowl, add the sugar, safron and rose water and mix it all well. 
4. Serve chilled topped with chopped pistachios. 





The water which comes out of the yoghurt can be used to make bread, chapati or naan dough. You can serve the Shrikhand for Dessert as well as for breakfast. The reason I use icing sugar instead of  crystal sugar is that, the icing sugar doesnt leave water and after keeping this Dessert for about 2-3 days as well it will be thick and will not leave water. Great and guilt free Dessert for sunny days.

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