I have a soft corner for Shrikhand – period! Give me some thick curd sweetened and spiced with my favorite cardamom and I turn into a little kid, excited about it! I have already posted a few variants on the blog before:
I felt a bit guilty looking at this list. Where is the plain shrikhand? The plain goodness, with absolutely no additives of any fruit or other flavorings?
Shrikhand is basically a Gujrati and Maharashtrian delight, served as a stand alone dessert or along with pooris. For us South Indians, pooris are always with a potato bhaji, so having it with something sweet was not a matter I could digest. But once I tried the combination, I was hooked – it is delicious! You must try it to know how it would be. There is a combination of halwa-puri that is so famous in Pakistan. I have tried it a couple of times and enjoyed it, though the HD found it kind of odd. 😀 OK, coming back to the Shrikhand, when I had made this dessert with just plain cardamom and rosewater – which is optional! – I thought, I must post this simple variant as well. Just hung yogurt, sugar and cardamom makes a dessert that will make your mind flutter. Simple, yet so delicious… No wonder it is said, “Simplicity is the ultimate sophistication”! 😉 Off to the recipe…
PST, if you are wondering how to make hung curd, it is just like how you make labneh, only difference is you don’t add any salt and you drain it for lesser time, around 4 hours would do… Simple! You can replace with Greek yogurt and proceed with the remaining steps, though it tastes more authentic with hung curd. 🙂
- 1½ cup hung curd, cold
- 2 tbsp raw sugar
- ¼ tsp cardamom powder
- 1 tsp rose water
- Whip all ingredients using a whisk, together till the sugar is melted.
- Serve immediately.
Serve this dessert cold.