Homemade Shrikhand (घरचे श्रीखंड)

My memory attached with this delicacy is getting fresh buffalo milk, making fresh chakka (hung curd) out of it and then making delicious, smooth and sweet shrikhand out of it. I grew up in a small village where we would get everything fresh from dairy to vegetables. So making shrikhand was fun for us. It was hard work to strain the hung curd through muslin cloth with hand. But at the end it was all worth it. I always loved my grandma's hand made shrikhand. For a long time I was hesitant to try readymade shrikhand. So I started making it at home with the same method using some easy steps to replicate the same taste that I used to love.

I set yogurt at home using whole milk. 2 cups of milk gave me around 1 cup of hung curd (चक्का).

Ingredients

1 cup hung curd
¾ cup powdered sugar + ¼ cup if needed
½ tsp cardamom powder
Pinch of nutmeg powder
Pinch of salt

To add the variation
1 tsp saffron (soaked in milk)
1-2 tbsp chopped almond

Recipe

1. Use the muslin cloth to make hung curd yogurt. Hang it overnight to strain all the water and to get nice thick hung curd (चक्का)

2. Use a food mill or simple strainer or you can use your hand to push it through muslin cloth to make the hung curd really smooth without any lumps. Mix sugar while you are doing this step.



3. Now add cardamom powder, nutmeg powder and pinch of salt to taste and your shrikhand is ready.

4. If you feel shrikhand has come out really thick, you can add little milk to get better consistency.

Now for variation add saffron soaked milk and chopped almond.

(You can use mango pulp to make it Aamrakhand)