The modified and upgraded transformation of curd is Shrikhanda. The famous dessert in every Maharashtrian and Gujarathi household. Be it any festival, any auspicious day or celebration, this dessert is a must. I remember all Gudhi Padwas, Dassehras and Akshayya Tritiyas of my childhood. These auspicious days never went by without the taste of Shrikhanda Poori. I have a sweet tooth and everyone in my family knows it, so my Mama always made it sure he would bring a kilogram of shrikhanda container on every festive day.
After coming to the U.S., I always searched for the best kind of Shrikhanda I used to get at Mahalakshmi Dairy, Virar or Bharucha Dairy, Dahisar but not a single brand or store had it. So finally I decided to make my own since making shrikhanda is no rocket science but nailing it is. I successfully made my Shrikhanda which was much better than any store bought one. But I definitely have not nailed it the way I was looking for. But still I am happy with the result and will keep trying to make it better so that one day I can modify this post that gives best results.
- ½ gallon whole milk
- 1 tablespoon curd(store-bought)
- 5-7 saffron strands
- 1 cup powder sugar (you can adjust sweetness according to your taste)
- 2 tablespoon of warm milk
- 3 tablespoon slivered roasted unsalted almonds
Yeilds : 2 cups of Shrikhanda
- The first step is making curd. In a large pot heat the milk till it gets warm. It should be warm and not hot. Put this warm milk in a large glass bowl and add curd to it. Mix well, make sure the curd dissolves evenly in the milk. Cover it with a wrapper and keep aside in a dark place. If the temperature is cold where you live then heat an oven for a few minutes until warm and then switch it off. Then keep the bowl in the oven overnight. This is the first step to make curd. It will take one night to set the curd well, again depends on the temperature.
- Once the curd is set, we have to strain it. That is to remove liquid whey from it. We call this strained curd चक्का in Marathi. This is the most important step. If you nail this, then half the battle is already won. To strain this curd, put a big strainer on another bowl. Put a soft cotton cloth on the strainer and pour curd over it. Make sure maximum liquid runs out. Then collect the solids to the center of the cloth and tie a knot to it. Hang this apparatus in a convenient place(usually over the kitchen sink) until the whole liquid runs out. If you can not hang it then alternatively you can keep it in the strainer and put some heavy weight on it so that the liquid will run out. This procedure will take few hours. In my case, it took nearly 7 hours and I got this beautiful liquid free hung curd.
- Meanwhile, mix saffron threads in warm milk and give it a good stir. Keep aside.
- Finally, when the hung curd is ready. Add powder sugar, saffron milk in it and mix well. Make sure that you don’t whisk it rigorously else the heat will turn that mixture runny. Fold it as quick as possible and then add slivered almonds. Mix it well.
- You can serve it as it is or chill it for some time and then serve it with Pooris.
- If you want to shorten this process then instead of making curd at home, you can simply buy curd from store and hang it to separate the liquid. To get the best results make sure the curd is made from whole milk.
- Saffron is my favorite flavor so I went with it. You can add any flavor as per your preference.