Strawberry Shrikhand | How to make Strawberry Shrikhand

By Poonam Bachhav  |  25th Mar 2018  |  
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  • Strawberry Shrikhand, How to make Strawberry Shrikhand
Strawberry Shrikhandby Poonam Bachhav
  • Prep Time

    4

    Hours
  • Cook Time

    0

    mins
  • Serves

    4

    People

2

0

About Strawberry Shrikhand Recipe

Strawberry Shrikhand is delectable, creamy, yogurt based dessert with the goodness of fresh strawberries. Shrikhand is a traditional sweet from Indian states of Maharashtra and Gujarat and is made from flavored hung curd. Adding fruit to a plain shrikhand lends a beautiful color and fruity flavor to the dessert making it all the more appealing. Fresh strawberry puree is added to hung curd to make this delectable dessert. To make it a bit more healthy and guilt free affair , i sweetened the strawberry shrikhand with jaggery powder instead of sugar and topped it with pistachio. If you have chakka (hung curd) ready at hand, making this no-cook strawberry shrikhand is a breeze. Involve your kids for the added fun. Serve it chilled for a scrumptious after dinner dessert or as a side dish with hot pooris. This shrikhand can be had during Navratri fasting as well.

Strawberry Shrikhand

Ingredients to make Strawberry Shrikhand

  • 1/2 kg fresh curd or 2.5 cup curd
  • 8-10 fresh strawberries
  • 4 tablespoon jaggery powder or as required
  • Few pistachio for garnishing

How to make Strawberry Shrikhand

  1. Place a strainer on a deep bowl. Line the strainer with a muslin cloth or clean dry kitchen towel. Pour the curd over it. Gather the sides of the cloth and wrap one side around the others and tie a knot.
  2. Now hang the cloth on a hook and keep a deep bowl beneath to collect the whey which drips from the curd. Allow the curd to hang for about 4 to 5 hours.
  3. After 4-5 hours the hung curd will be free of all the whey . Remove it in a bowl , scrap the sides of the cloth with spatula, to get all the hung curd. You may keep the hung curd covered in a refrigerator for a day or use it immediately to
  4. To proceed with the strawberry shrikhand, first rinse the strawberries and hull them ( remove the green leaf part). Chop them roughly and transfer them to a blender jar with jaggery
  5. Pulse to get a smooth lump-free puree
  6. Add the puree to the hung curd in parts and keep whipping with a wire whisk until the mix blends very well and is creamy and smooth. Refrigerate the strawberry shrikhand and serve it chilled garnished with chopped pistachio .

My Tip:

I have used powdered jaggery in this recipe, you may add powdered sugar or honey instead, if desired. The quantity of sweetener used depends upon the sweetness of the berries. Do not use sour curd to make shrikhand and prefer fresh curd . Cardamom powder may be used to flavor the shrikhand if desired. If staying in very hot areas, hanging curd at room temperature for a long time will make it sour and you may need more sweetener , to avoid this, you may keep the curd to drain inside a refrigerator , by placing the cloth of curd over a colander and placing another bowl below it to collect the whey.

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