A Note as of 8/21/2018: For even simpler and quicker shrikand, use a fine sieve rather than cheese cloth. Place freshly made yogurt curds into the sieve and let drain. MOST IMPORTANT is to NOT stir the yogurt. Thus, do not use store bought yogurt. Make the yogurt from scratch and then do not mix or stir it. Just put into a sieve and let it drain and you'll have thick yogurt in less time than listed below!
Ideally, shrikhand is made with saffron and cardamom and sometimes rosewater and pistachios, but since these are not always available, I simply use cardamom powder. More important is to drain the yogurt well and serve the final result cooled.
INGREDIENTS:
4 cups of yogurt
cardamom powder (from about 5 cardamom pods)
1/2 cup powdered sugar (or more as desired). Turbinado, mishri, etc. may be powdered with a spice grinder.
PREPARATION:
1. Make condensed yogurt by pouring it into a clean, thin, cotton cloth or cheesecloth and allowing the whey to drain while hanging it in a refrigerator for 12-18 hours.
2. Remove the thickened yogurt from the cloth and add the powdered sugar and cardamom powder.
3. Stir until well blended.
VARIATIONS: Instead of cardamom and sugar, try sweetened fruit jam. Experiment with how much to add, depending on the sweetness of the jam.
Shrikand can also be frozen. Every 20 - 30 minutes, stir the mixture to break up the crystals that form. When it becomes too thick to stir, leave it to freeze solid.
For more ideas, Manjula posted a helpful video:
Ideally, shrikhand is made with saffron and cardamom and sometimes rosewater and pistachios, but since these are not always available, I simply use cardamom powder. More important is to drain the yogurt well and serve the final result cooled.
INGREDIENTS:
4 cups of yogurt
cardamom powder (from about 5 cardamom pods)
1/2 cup powdered sugar (or more as desired). Turbinado, mishri, etc. may be powdered with a spice grinder.
PREPARATION:
1. Make condensed yogurt by pouring it into a clean, thin, cotton cloth or cheesecloth and allowing the whey to drain while hanging it in a refrigerator for 12-18 hours.
2. Remove the thickened yogurt from the cloth and add the powdered sugar and cardamom powder.
3. Stir until well blended.
VARIATIONS: Instead of cardamom and sugar, try sweetened fruit jam. Experiment with how much to add, depending on the sweetness of the jam.
Shrikand can also be frozen. Every 20 - 30 minutes, stir the mixture to break up the crystals that form. When it becomes too thick to stir, leave it to freeze solid.
For more ideas, Manjula posted a helpful video: