It is traditional creamy desert from
states of Gujarat and Maharashtra, now a day’s relished in every part of India.
It comes in different flavours suchs as kesar (saffron), mango, sitaphal/
Sharifa (custard apple), Strawberry and Pineapple.
It is basically made from hung curd,
sugar and kesar. Excellence of shrikhand depends on how fine your curd is
prepared. Hung curd is the curd made from draining all the water from it. It
can be prepared by hanging curd in cotton/muslin cloth for 3-4 hours. Water
should be drained appropriately for better result. It should also be taken care
that the curd should not be very sour. Fresh curd always gives better result.
As hung curd is very bland in taste,
different flavours can easily be added to this for taste. Authentically, blend
of saffron, cardamom are sugar are added for flavour. Kesar adds colour and
elaichi gives fragrance to hung curd, along with sugar, makes a delicious
combination.
For making fruit shrikhand add fruit
pulp or puree to hung curd and blend. Like for mango shrikhand use mango puree
with small cut pieces of mango. It is recommended to make shrikhand from
alphanso mango (i.e kesar mango), since it gives original yellow colour to
shrikhand. The more mango you add, better yellow colour will be your shrikhand.
It most loved shrikhand among kids and is seasonal.
For preparing sitaphal/Sharifa (custard
apple) shrikhand, add seedless pieces of sitaphal. For strawberry flavour, pulp
is prepared with Strawberry and is mixed with sugar. Now this is added to curd.
Some strawberry chunks are also added to enhance the taste. For, Pineapple
flavour, pineapple chunks are added with pineapple crush.
If your hung curd is ready then Shrikhand
is a dessert, which can be prepared in very less time. But chilling is a
necessary step, which requires time. Shrikhand, should not be served till it is
not properly chilled.
It is one of the essential part of
Guajarati and Maharastrian nuptial menu. A Gujrati wedding can’t be completed
without shrikhand.
For More Information: Shrikhand Recipe
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