Happy Holi to all my mates who rejoice! The days are lastly longer and signs of spring are round the nook—all a certain trigger for celebration. For me, which means turning to my favourite springtime recipes to kick off the season. In mild of Holi celebrations, I needed to experiment with a recipe that ticks a whole lot of packing containers for me in terms of dishes I like. This shrikhand recipe is no-bake (similar to my favourite hit recipe, this mango icebox cake), make-ahead, and takes solely 5 substances. Yes, you learn that proper. Essentially, this straightforward deal with has all the makings of a straightforward and flavor-packed dessert,
Wait, What Is Shrikhand?
Shrikhand is an Indian dessert with roots in Gujarati and Maharashtrian cuisine. It’s made of hung curd, which is strained yogurt with the whey removed. Traditional versions are made with cardamom and saffron, but I’ve seen different takes with rose, fruits, spices, and nuts. I’ve even seen chocolate shrikhand making the rounds on the internet! While I didn’t grow up eating it regularly, I’ve had it many times during gatherings and love its simplicity and flavor. My version might be a little different from others as I’ve layered mine into a parfait. But every person makes their own tweaks and flavor adjustments, so feel free to experiment and customize to your heart’s content.
It’s All About the Yogurt
I grew up in a house where two big tubs of yogurt were always on our weekly grocery list. It was often used to make boondi, kadhior my private favourite, yogurt rice, and even served by itself as a aspect dish to dinner. Whatever the prep, not a day glided by that we weren’t consuming yogurt. This additionally signifies that I’m used to having plenty of leftover yogurt round. As a end result, I like getting artistic and attempting new methods to make use of it.
First issues first: You MUST use full-fat yogurt right here. It’s a non-negotiable. If you are utilizing a plain yogurt, I like to recommend straining for longer for a thicker end result. If you are utilizing Greek yogurt, whereas it is already thick, I pressure it in a single day to make it much more luscious and creamy. I actually lust after the thick and whipped texture that may solely be achieved if you happen to’ve strained as a lot of the liquid out as potential. (And I am unable to be the just one who loves their yogurt that approach.) You may even be capable of get away with utilizing a dairy-free different with the identical methodology, although I have never tried it myself.
How to Strain the Yogurt
I lay a cheesecloth over a handheld strainer. This makes it simpler to set the strainer on high of a giant bowl. I then spoon the yogurt into the strainer and canopy with the edges of the cheesecloth. I did not weight my yogurt down, however you’ll be able to actually stack a heavy plate or bowl on high of the yogurt to assist press out the liquid. Hetal from Milk and Cardamom has an excellent visual of the set-up here,
How to Flavor Your Shrikhand
The Sweetener: I prefer using powdered sugar in this recipe, as I find it dissolves easier into the yogurt, though you can use granulated sugar as well. You could also use honey or maple syrup if you wanted, though I find that it sometimes thins the strained yogurt out a bit. Don’t mind it? Don’t worry! Go right ahead with either of these sweeteners. The different versions of shrikhand I’ve tried over the yeas have varied in sweetness levels. I’ve had some that are intensely sweet and others that are barely sweetened. I do like a little bit more sugar in this because I don’t want it to just taste like yogurt. But taste as you go and adjust as you like!
The Spices: I could write a love letter to cardamom. The floral and sweet flavor is the epitome of nostalgia for me. In this recipe, it adds a nice warmth to the flavor while still being subtle. The other star? Saffron. Yes it’s an expensive spice, but a little goes a long way. I have this small jar and discover the taste to be unbelievable. And sure, if you happen to actually need to go away it out, you’ll be able to. To high every little thing off, I used some rose petals and biscuits. But you can additionally use recent fruits, pistachios, granola, or no matter you like. Follow your bliss.
Can I Make This Recipe Ahead of Time?
Yes! You’ll need to plan ahead when it comes to straining the yogurt. But once that’s done, all you have to do is whip everything together in a bowl with a spatula. To store, cover with plastic wrap and keep in the fridge. I recommend eating within a few days. That is, of course, if there’s any left over.