Shrikhand (श्रीखंड)

For a long time, I thought making Shrikhand at home was a long procedure. A very dear friend of mine, Ambi, told me a simplified version of making Shrikhand. This is a traditional Maharashtrian dish, prepared on the auspicious Gudi Padwa - Marathi New Year.

I made two flavors of Shrikhand - Kesar Pista and Mango flavor (Amrakhand).

Ingredients:
800 gms of readymade yogurt (I used Danon)
Approx 1 1/2 cups of powdered sugar

For Kesar Pista flavor
8-10 strands of saffron, soaked in 1 tbsp of milk
1 tsp of pista powder

For mango flavor
3/4 cup mango pulp

For Garnishing

1/2 tbsp of cardamom powder

chopped cashew nuts and almonds for garnish

Servings:
5 people

Transfer the store bought yogurt into a clean muslin cloth and tie a firm knot. Hang it overnight from the tap or nail to leave thick chakka.  You can collect the juice dripping from the yogurt. This is called Piyush. It is considered to be a healthy drink.

Next morning, untie the muslin cloth and scoop out the thick chakka into  a vessel. Divide this chakka into two - one for kesar-pista flavor and another for mango flavor. (I divided it unequally into 1:2, as mango flavored Shrikhand is favorite in our house).

For Kesar Pista Flavor:
Take equal quantity of chakka and powdered sugar (or reduce the sugar content slightly, as per your taste). Grind these into a mixer along with milk soaked saffron, pista powder.

For Mango or Amrakhanda Flavor:
I used approximately 3/4 cup of pulp for 1 cup of chakka.  Add about 1/2 cup powdered sugar. Mix together chakka, sugar with mango pulp. Grind in a mixer.

Garnish both flavors with cardamom powder and chopped nuts. Serve with hot puris or chapati.

Note:
You can use home-made curd instead of store bought pack. I thought this was simpler to do in terms of quick execution.