Easy Dry Fruits Hung Curd Dessert (Shrikhand)

Shrikhand is an Indian sweet dish made of strained yogurt. My very first Shrikand was the Amul Shrikand in Ahmedabad. I never knew the existence of a dish like this till then. To be frank, at the fist spoon I didn't go crazy in love with it. For me it was bit of an acquired taste. After trying out several flavors and after several tubs of Shrikand, I can finally claim I love Shrikand! 


Shrikand like a lot of other dishes was something I envisaged would be impossible to make at home and absolutely difficult. I never even attempted to ask someone for the recipe as buying it from a supermarket just seemed much easier.


Since moving to London, Shrikand wasn't as commonly available and I never really made an attempt to look for it.. and then...it happened, love again after all those years. It was served to me as dessert in a big bowl flavored with cardamom and dry fruits... ummm.. Yummm.. You can only envy me at this point.. cos I got to eat it and you guys get to read about it. It was super delicious and creamy and I obviously had to ask the recipe and that's when my jaw dropped.. Yes, and literally I was stoned!


Damn! I can't believe how simple it was to make it at home. After all these years of thinking that only Amul could make Shrikand (Obviously Silly me... I realize that now!). I cant tell you how simple it is to make fresh, tasty Shrikand at home. Oh.. actually I can, so here goes the recipe. This recipe is totally completely my friend Deepa Shetty's recipe. All I did was measure stuff up when I made it at home. Thank you Deepa!!.

Ingredients: 
2 cups of yogurt
1/4 cup caster sugar
1 tablespoon cashew nuts
1 tablespoon pistachio nuts
1 tablespoon almonds

Method:
  1. Hang the curd: In a muslin cloth add 2 cups of yoghurt and tie it. Hang the muslin cloth overnight. It ideally requires 6 to 8 hours. 
  2. Grind the nuts: In a blender powder the cashew nuts, pistachio nuts and almonds into a dry mixture. 
  3. Mix the ingredients: To the hung curd, add caster sugar and the dry mixture powder and mix well. Chill the strained yogurt mixture and serve with a few mint leaves. 

Notes:
  1. If you have hung it for too long and the curd becomes too dry and solid, hydrate it with a little water. 
  2. Save one tablespoon of the dry fruit mixture to sprinkle over the Shrikhand before serving.
  3. Adjust sugar based on taste. We added 1 tablespoon less than 1/4 cup to the mixture.
  4. You can swap dry fruits with any fruit pulp of your choice. Mango is one of our favorites!  



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