Shrikhand is a traditional sweet of the Indian subcontinent made from strained yogurt. It is often served as part of a thali (platter) or with puris (puffed deep-fried whole wheat bread).
History
Both
Gujaratis and
Maharashtrians claim the invention of
shrikhand.
According to a popular legend, shrikhand was invented by traveling
herders. To carry their
yogurt more easily while traveling overnight, they strained out its
whey. Since the strained yogurt became sour by morning, they mixed it with sugar to make it more palatable, leading to the creation of
shrikhand.
According to food historian K. T. Achaya, shrikhand was first made around 500 BC. His book Indian Food: A Historical Companion states, "To dewater curd, it was hung in a muslin bag for a few hours; sugar and spices added to the mass yielded shikharini (identical with modern day shrikhand), first noted around 500 BC.” As seen below, this procedure is still followed today.
The 11th century Kannada poet Chavundaraya II gave a recipe for shikharini as strained yogurt mixed with flavorings and spices in his book on agriculture, the Lokopakara.
Preparation
To prepare
shrikhand, yogurt is poured onto a
cheesecloth. The cheesecloth is tied and hung for several hours to drain the whey. The strained yogurt is transferred to a bowl, and sugar, saffron, and cardamom are added. The mixture is whisked thoroughly to blend the flavors and impart a smooth, creamy texture. It is then covered, chilled for a few hours, and served. The prepared
shrikhand may be garnished with
almond or
pistachio before serving.
==Gallery==
]]
-flavored shrikhand]]
(rose)-flavored shrikhand]]
]]
(platter)]]
See also
-
List of yogurt-based dishes and beverages
Bibliography
External links
