quick shrikhand recipe | 5 minutes shrikhand | shrikhand with greek yoghurt or full fat curds |
by Tarla Dalal
Added to 25 cookbooks
This recipe has been viewed 68168 times
quick shrikhand recipe | 5 minutes shrikhand | shrikhand with greek yoghurt or full fat curds | with 18 amazing images.
quick shrikhand recipe is a quick Indian dessert which is a 5 minutes shrikhand. Shrikhand is made using the most basic ingredients. All you need to have in hand is hung curd or greek yoghurt to prepare shrikhand immediately. We have used only 4 ingredients, hung curds, sugar, elaichi and saffron in preparing this quick shrikhand recipe.
Indians have curd at home so we have shown you how to make quick shrikhand recipe with homemade curds but you can easily buy Greek yoghurt and make the recipe. Just skip the step of making hung curds.
quick shrikhand recipe is simply amazing how the humble dahi transforms into a mouth-watering dessert in just a few simple steps. Here is the easiest and best way to make yummy Shrikhand out of everyday curds. 5 minutes shrikhand does not even require any cooking. Shrikhand is a standard feature of sunday meals, festive menus.
A dollop of gooey, creamy shrikhand laced with saffron and elaichi, topped with mixed nuts, and served with steaming hot puris – that’s something to yearn for! Now, with this quick shrikhand recipe, you don’t need to yearn for it; you can prepare it any time you feel like. However, remember it’s loaded with calories, so categorize it as an occasional treat!
Notes on quick shrikhand recipe. 1. Dissolving saffron (kesar) in warm water or milk is very important to bring out quick shrikhand full colour and flavour. So, never throw the saffron directly into the dish in a hurry without dissolving it first. Also remember that this is best done with your fingers rather than using a spoon. 2. We are grinding the sugar into powder form and then using it in this shrikhand recipe so it mixes and dissolves easily. 3. Do not whisk vigorously otherwise you will end up with runny consistency shrikhand.
Make this yummy delicious 5 minutes shrikhand at home and do not forget to garnish it with pistachios and almonds!!
Learn to make quick shrikhand recipe | 5 minutes shrikhand | shrikhand with greek yoghurt or full fat curds | with detailed step by step recipe photos.
For quick shrikhand- To make quick shrikhand, dissolve the saffron strands in 1 tbsp of warm water. Keep aside.
- Place the curds in a muslin cloth. Squeeze the curds in the muslin cloth to remove all the excess water and discard it.
- Transfer the hung curds into a deep bowl, add the powdered sugar and mix well using a whisk.
- Add the cardamom powder and saffron-water mixture and again mix well using a whisk.
- Pour the shrikhand into a serving bowl, garnish with almond and pistachio slivers and refrigerate for at least an hour.
- Serve the quick shrikhand chilled.
Did you know?- Dissolving saffron (kesar) in warm water or milk is very important to bring out its full colour and flavour. So, never throw the saffron directly into the dish in a hurry without dissolving it first. Also remember that this is best done with your fingers than using a spoon.
Quick Shrikhand Video by Tarla Dalal
Quick Shrikhand recipe with step by step photos
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Like quick shrikhand recipe | 5 minutes shrikhand | shrikhand with greek yoghurt or full fat curds | then check our collection of Indian desserts and mithais.
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Before we begin making quick and easy kesar elaichi shrikhand, in a small bowl, take 1 tbsp of warm water. I personally prefer water over milk for soaking the kesar, you can use milk if you wish to.
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Add the saffron strands. If the saffron strands are not crispy or old, dry roast them on a pan for a few seconds before adding to the water, this will help in getting a dark yellow hue.
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Mix well and let the saffron soak in water while we make shrikhand. Keep aside. Dissolving saffron (kesar) in warm water or milk is very important to bring out its full colour and flavour. So, never throw the saffron directly into the dish in a hurry without dissolving it first. Also, remember that this is best done with your fingers than using a spoon.
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For a 5-minute shrikhand recipe, place a strainer over a deep bowl. Ensure the bowl has a height and the strainer is not touching the collected liquid.
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Line the strainer with a clean muslin cloth. If muslin cloth (cheesecloth) is not handy, make use of a man’s handkerchief or any clean, thin cotton cloth.
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Place the curd in the muslin cloth. If you are in a rush, you can use greek yogurt which is nicely creamy, high in fats and very less whey. We have used homemade curd made using this detailed recipe of How To Make Curd Or Dahi At Home It is important to use full-fat curd which is not sour to get creamy, smooth kesar pista shrikhand.
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Bring all the sides together and tie a knot on one end.
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Squeeze the curds in the muslin cloth to remove all the excess water and discard it. If you are not in a hurry, keep this whole thing into the refrigerator and let all the water drain out completely for about 4-5 hours or overnight to get authentic chakka dahi or hung curd.
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Transfer the hung curds into a deep bowl.
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Add the powdered sugar. We are grinding the sugar into powder form and then using it in this shrikhand recipe so it mixes and dissolves easily.
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Mix well using a whisk until everything is incorporated well.
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Add the cardamom powder. Add more or less as per your preference.
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Add saffron-water mixture to enhance the flavor and aroma of matho.
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Mix well using a whisk and our homemade shrikhand is ready. Do not whisk vigorously otherwise you will end up with runny consistency shrikhand.
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Pour the saffron-cardamom shrikhand into a serving bowl.
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Garnish kesar elaichi shrikhand with almond and pistachio slivers and refrigerate for at least an hour. After some time, saffron will infuse its flavor making kesar elaichi shrikhand a pure delight. If you have a nut allergy, skip adding the nuts.
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Serve quick shrikhand | 5 minutes shrikhand | shrikhand with greek yoghurt or full fat curds | chilled with piping hot puri.
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You can customize the flavor of shrikhand according to your choice and taste. Here are some of my favorite shrikhand recipes from our website :
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Dissolving saffron (kesar) in warm water or milk is very important to bring out quick shrikhand full colour and flavour. So, never throw the saffron directly into the dish in a hurry without dissolving it first. Also remember that this is best done with your fingers rather than using a spoon.
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We are grinding the sugar into powder form and then using it in this shrikhand recipe so it mixes and dissolves easily.
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Do not whisk vigorously otherwise you will end up with runny consistency shrikhand.
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Accompaniments
Nutrient values (Abbrv) per cup
| Energy | 473 cal |
| Protein | 10.3 g |
| Carbohydrates | 59.7 g |
| Fiber | 0 g |
| Fat | 15.6 g |
| Cholesterol | 38.4 mg |
| Sodium | 45.6 mg |
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