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Coconut shrikhand

                                                           COCONUT SHRIKHAND

VARIETIES OF SHRIKHAND – You searched for shrikhand – Mary’s Kitchen (maryzkitchen.com)

different flavours of SHRIKHAND

INGREDIENTS

  • Fresh curd [ not sour ] – 2 cup RECIPE – perfect thick and creamy homemade curd recipe
  • For sweetness you can add any one of this Condensed milk – 6 or 7  tbsp  OR  Powdered sugar  – 5 or 6 tbsp OR  Honey  – 6 or 7 tbsp [as per taste ]
  • Unsweetened desiccated coconut pwdr –  1 or 2 tbsp or as per the flavour you want .You can add more if you want strong flavour / less if u want mild flavour.
  • Finely chopped almond + cashew + pista – 1 or 2  tbsp [optional ]

PREPARATION

  1. Take the curd in a muslin cloth , tie it tightly and hang it over night or minimum 6 – 8 hrs till the complete water [ whey ] drains out. Once done , keep it in fridge or it will become sour.

METHOD

Take the hung curd in a bowl and whisk for few seconds till smooth.

Add any one of the sweetness ingredient and whisk  for 3 –  4 minutes. [add little by little so that once it reaches your taste , you can stop ]

Add desiccated coconut pwdr and whisk for few second till it blends well.

Add chopped dry fruits and mix well .

Refrigerate it till chill .

Serve chilled by garnishing with dry fruits .

VARIATION

  • Instead of desiccated coconut you can add tender coconut malai.
  • You can add small bits of tender coconut malai.
  • May be a tbsp of thick coconut milk or blended tender coconut malai  .

NOTES.

  • I didn’t have muslin cloth so I used my dupatta.
  • Sugar quantity depends on your taste.
  • You can refrigerate and use it for a day or 2.

SHRIKHAND  [ SHIKHRINI ]

Is prepared by tying yoghurt / curd in a muslin and is left to drain for hours or even overnight . The leftover thick curd is known as ‘chakka ‘. Sugar is later added to it with cardamom and saffron and all are blended together .It is served chilled .In Gujrat it is served with khaaja poori. We can give various variations to it just by adding dry fruits / fruit pulps / syrups or artificial flavours.Instead of sugar we can use honey /condensed milk . Sometimes we can prepare a thin version of it just by adding milk / water / curd called as Piyush or Shedki .

Also what I noticed was if we freeze it in the freezer forfew hrs ,our frozen yoghurt is ready ,very much similar to ice creams made with fresh cream – use curd with less sourness and your ice cream is ready .

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