Shrikhand is a delicious and cooling dessert in Gujurathi and Marathi cuisine. Traveling herders carried yoghurt by separating whey and adding sugar to increase its shelf life. Thus Shrikhand was born 😋

On Piano
Mr Nimai Ponna, NJ USA
N. Faber - Manhattan, 1928

Special thanks to Praveen KariyanahalliRaju

Recipe Source: Sanjeev Kapoor

Ingredients
Whole Milk: 1L
Yoghurt Culture: 1tsp
(Or)
Thick sweet Yoghurt: 3/4L
Powdered Sugar: 1/2 Cup
Elaichi/Cardamom powdered: 1/2 tsp
Almond/Pistachio Flakes
Saffron: a Pinch

Method
Homemade Yoghurt or curd of Mosuru
Boil milk in a thick pan. Cool to Luke warm temperature. Mix yoghurt culture and keep it in a warm place for ~8 hours. Drain whey completely from the yoghurt. Add powdered sugar, Elaichi and saffron and mix well. Do not over-beat it.
Enjoy with poorie, Roti …

. Make sure Whey is drained completely
. May add sugar later after tasting
. Mix thick mango pulp for Mango Shrikhand
. Goes well with Rotis, Poorie, Bread
. Use sweet yoghurt; Use Whole Milk to prepare yoghurt