HOLI SPECIAL SIX FLAVOURED SHRIKHAND

Hey Foodies,

Festival of colours is all here, wishing you a very Happy Holi! May God fill your life with all the colours!

Okay, Let me the history of the festival. In this festival of colours, why only play with colours? Let’s make a few colourful desserts which are easy to make.

Shrikhand is an Indian sweet dish made of strained yoghurt. It is one of the main desserts in Maharashtrian cuisine. To prepare shrikhand, yoghurt is tied in a muslin (malmal) cloth and left under pressure to drain.

I simply love to prepare this yummy dessert, these days anytime I crave for.

Shrikhand Variations

There are many different ingredients that you can add to this sweet and create different flavours of it.

I love to make Kesar Shrikhand as I can easily find the ingredients (Kesar and Elaichi) in my home throughout the year, so it gets easy to prepare this dessert.

Mango Shrikhand is also popular as Amrakhand and I recommend that you must try it, this mango season.

As the Holi festival is coming,  so I thought to make something colourful. That’s were this flavoured shrikhand came to my mind.

Here I tried some unique fusion version of shrikhand …

Black Grapes Shrikhand

Here’s the recipe.BLACK GRAPES  SHRIKHAND 
picsart_03-19-105679181494058375449.jpg
Green Grapes Shrikhand 
Here’s the recipe..BLACK GRAPES  SHRIKHAND 
picsart_03-13-022655135190800361547.jpg
Cranberry Shrikhand 
here’s the recipeCRANBERRY SHRIKHAND 
picsart_03-18-04804522815643265668.jpg
Blueberry Shrikhand
 here’s the recipeCRANBERRY SHRIKHAND 
Strawberry Shrikhand
Here’s the recipeSTRAWBERRY SHRIKHAND
picsart_03-19-096829010128722495221.jpg
Mango Shrikhand
here’s the recipeMANGO SHRIKHAND
picsart_03-19-102381724812853845580.jpg
Try this colourful and Flavoured Shrikhand for your Holi. 

Tips to make the best Shrikhand:

  1. Try to use homemade fresh curd to make chakka. Store bought is usually sour and then your Shrikhand will not turn out good.
  2. After pouring the curd in muslin cloth, keep the bowl with the strainer in the refrigerator and let it hang inside the refrigerator. It will prevent the curd from turning sour.
  3. Don’t hurry up the process of removing the liquid from the curd. A good Shrikhand is thick and creamy and not watery.
  4. Add the flavouring in the Chakka only when ready to eat.
  5. You can skip adding saffron in the recipe and make plain one too.
  6. Only add powdered sugar to the shrikhand. If you add normal sugar, it will not dissolve properly and will come in your mouth. To powder the sugar, add it in a blender and blend until smooth.
Wishing one and all a happy and colourful Holi!Thank you for stopping by and reading this post! I hope to see you again soon 🙂

 

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

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