 Shrikhand with crushedpistachios andcardamom | |
| Course | Dessert |
|---|---|
| Place of origin | India |
| Region or state | Gujarat,Maharashtra |
| Main ingredients | Yogurt,sugar,cardamom,saffron |
Shrikhand is a traditionalsweet of the Indian subcontinent made fromstrained yogurt. It is often served as part of athali (platter) or withpuris (puffed deep-fried whole wheat bread).[1][2] It is a traditional dessert inGujarati andMarathi cuisine.[1][2][3]
BothGujaratis andMaharashtrians claim the invention ofshrikhand.[3][4] According to a popular legend, shrikhand was invented by travelingherders. To carry theiryogurt more easily while traveling overnight, they strained out itswhey. Since the strained yogurt became sour by morning, they mixed it with sugar to make it more palatable, leading to the creation ofshrikhand.[2]
According tofood historianK. T. Achaya,shrikhand was first made around 500 BC. His bookIndian Food: A Historical Companion states, "To dewater curd, it was hung in amuslin bag for a few hours; sugar and spices added to the mass yieldedshikharini (identical with modern dayshrikhand), first noted around 500 BC.” As seen below, this procedure is still followed today.[2][4]
The 11th centuryKannada poet Chavundaraya II gave a recipe forshikharini as strained yogurt mixed with flavorings and spices in his book on agriculture, theLokopakara.[5][6] TheSoopa Shastra, a cookbook written in 1508 by theJain king Mangarasa III, also mentionsshrikhand.[2][3][6]
To prepareshrikhand, yogurt is poured onto acheesecloth. 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 preparedshrikhand may be garnished withalmonds orpistachios before serving.[2][7]
