shrikhand recipe | shrikand sweet | how to make kesar shrikhand (2024)

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Shrikhand recipe | shrikand sweet | how to make kesar shrikhand? ›

take the hung curd into a large bowl and mix well. add in ½ cup powdered sugar, 2 tbsp saffron water and ¼ tsp cardamom powder. mix well making sure everything is well combined. finally, garnish with 10 chopped pistachios and serve shrikhand chilled.

The traditional method for the manufacture of shrikhand involves the preparation of curd or dahi by culturing cow or buffalo milk with natural starter (curd of the previous batch). After a firm curd is formed, it is transferred in a muslin cloth and hung for 12-15 h to remove free whey.

What is the shelf life of Shrikhand? Shrikhand's shelf life is longer due to its high acid and sugar content. It lasts 30-40 days when stored in the freezer and 12-18 days in the fridge.

Straining curd:

Straining curd properly is the key step to a thick and creamy shrikhand. Any unstrained whey left in the hung curd can easily make your shrikhand runny after adding sugar.

Shrikhand is a delicious and simple dessert recipe made with thick yogurt flavored with sugar, saffron and cardamom. Whether you choose to use homemade hung curd or take a shortcut by using store bought Greek yogurt, this easy dessert is the perfect after dinner sweet.

The final product, shrikhand typically contains about 61.0 % TS and 78.0 % sugar on dry matter basis with a pH of about 4.2 to 4.4 (Boghra and Mathur, 2000), the acidity is observed about 1 % (Mehta, 2013). ...

Too low and too high flavour in artificially flavoured yoghurt. Feed flavour arising from the milk. Yeasts, fruity and malty flavours associated with the growth of contaminants. Burnt flavour resulting from over heating of milk.

It is reported that cow milk shrikhand blended with sapota pulp spoiled within 4 days when stored at room temperature while it was acceptable up to 8 days when stored at refrigeration temperature (4±10C).

Undesirable microorganisms can enter the product through sugar and other ingredients added post curdling and reduce its keeping quality. Gandhi and Jain (1977) have reported the keeping quality of shrikhand to be 12 to 14 days under refrigeration i.e. less than 18 °C.

Shrikhand has a significant nutritional content, as well as a nice aroma, flavour and therapeutic potential. It aids the digestive system by strengthening the immune system. The objective of this review article is to describe how Shrikhand is important into our diet as a healthy supper.

What to eat with shrikhand? ›

Shrikhand and Puri is one of the meals which is often serve inGujarati households. A treat to look forward to when we came back home. During summer, the addition of mango pulp or pureed mangoes to Shrikhand makes another classic favourite known as Amarkhand.

Shrikhand is a semi soft, sweetish sour, whole milk product prepared from lactic fermented curd. The curd (dahi) is partially strained through a cloth to remove the whey and thus produce a solid mass called chakka (the basic ingredient for Shrikhand).

It is also said that it was first prepared by “Bhimsena”, son of Kunti who was expert in cookery. The etymology of the word 'Shrikhand' comes from ksheer, thickened milk in Sanskrit and Qand, sweet in Parsi. Amrakhand' isa yariety of Shrikhand conting mango pulp and is consumed in some parts of Maharashtra.

Lactic acid bacteria, Symbiotic culture of Streptococcus thermophilus and Lactobacillus delbrueckii and Lactobacillus acidophilus are some specific species for fermented milk. Concentrated fermented milk is a product in which the quantity of protein is increased. Chakka and Srikhand are examples of concentrated milk.

Is Shrikhand served hot or cold? Shrikhand is typically served chilled, making it a refreshing dessert, especially during hot summer months.

It is an intermediate product in the preparation of shrikhand. It is prepared by draining. the whey from lactic acid fermentation curd from milk. It is a white to pale yellow semi-solid.

Shrikhand is a popular fermented, sweetened, indigenous dairy product having semi-solid consistency. It has typical sweetish-sour taste. Shrikhand is fermented milk product which is very close to flavoured quarg of Germany. It is very popular dessert of Gujarat, Maharashtra and part of Karnataka.

The name 'Shrikhand' is derived from the Sanskrit word 'Shikharini,' which was a yogurt-based dish mentioned in ancient texts. This dish was traditionally made by hanging yogurt in a muslin cloth to let all the whey drain out, leaving behind a thick, creamy curd.

The total ash value of the shrikhand ranges between 0.79% and 0.99%, which accounts for total inorganic matter in the shrikhand sample [5]. The samples were tested for their pH value. It was found that shrikhand has acidic pH in the range 4.7 to 5.9.

Srikhand is made of chakka, sugar, pista, badam, condiments and different spices. The curd, after it is partially strained through a cloth to remove the whey, produces a solid mass known as chakka. This tasty traditional Indian sweet can be eaten with rotis or chapattis.