By Jyoti Jain | Posted: November 06, 2019
This easy and quick to make recipe is traditionally made using hung curd. Hung curd is nothing but yogurt with all its whey drained out. Shrikhand is my all-time favorite dessert. For this recipe I am using Greek yogurt, which is a lot thicker and creamier in consistency than regular yogurt. According to Ayurveda, adding saffron and crushed cardamom powder helps neutralize the mucous-forming properties of yogurt and make it more digestible. I have also replaced the sugar traditionally used in the recipe with maple syrup. Kapha doshas should eat this occasionally with a pinch of ginger.
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Shrikhand (Hung Curd Indian Dessert)
Ingredients
(everything organic)
1 32 oz greek yogurt container
¼ cup maple syrup
1 cup of pistachios, lightly crushed with mortar and pestle
8 green cardamom pods, de-seeded and seeds crushed to fine powder in mortar pestle
½ tsp saffron strands, in 1 tbsp of milk
Additional few strands of saffron and crushed pistachios for garnish
Method
Tie the yogurt in a cheesecloth and leave it hanging over an empty bowl till all the excess whey drains out (~ 3-4 hours). Combine the drained yogurt with the rest of the ingredients in a bowl and mix well. Garnish with saffron strands and pistachios on the top. Enjoy at room temperature or cold. Shrikhand keeps in the refrigerator for 2-3 days.
Do give this recipe a try and don’t forget to like, comment and share. After all, sharing is caring.
Jyoti Jain is a culinary instructor, food blogger, and food photography enthusiast and has beenteaching the Art of Wholesome Eating (AWE) class through the Art of Living Foundation for over 12 years. You can view more recipes at her personal blog www.jyotisorganickitchen.com.
