Sunday, 15 November 2015


Shrikhanda (श्रीखंड) is a hungcurd (चक्का) based sweet. It's usually served with puri or poli. 

Another variant of shrikhnda has an addition of mango pulp and is called amrakhanda(आम्रखंड). Traditionally hung curd and granulated sugar is mixed and subsequently passed through a puran yantra, which ensures a smooth and creamy texture. The saffron is mixed with a little bit of warm milk, which ensures great colour. The cardamom and saffron are added later. This is a quicker version that tastes the same. 

Serves 2


Curd 1 cup
Powdered Sugar2 Tbsp
Cardamom powder1/8 tsp
SaffronA few strands
Milk 1 Tbsp
1.Place the curd in a muslin cloth and squeeze out all the excess liquid. We're aiming for a consistency that's slightly looser than ricotta cheese.Don't throw away the whey because it's pretty healthy.You can add it to smoothies,soups or even drink it by itself.
2.Mix the hung curd, sugar, cardamom powder and saffron. Wait for a while for the sugar to completely dissolve and give it a second stir.
If you're aiming for an extremely smooth shrikhanda, straining it is a good idea. Add the safron and cardamom after you strain it.

This recipe will stay good in the refrigerator for 4-5 days.

This recipe will give you ~303 calories.

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