Shrikhand

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Shrikhand
Shrikhand london kastoori.jpg
Shrikhand with crushed almonds, saffron and cardamom
Alternative names The name shrikhand is derived from the Sanskrit word “Shikharini” meaning a curd prepared with added sugar, flavouring agents (saffron and camphor), fruits and nuts. It's also derived from Shir + Khand - क्षिर (Milk) + खांड (Sugar in Gujrathi)
Place of origin India
Region or state Punjabi,Maharashtra, Gujarat, Rajasthan, Specialty of Mathura
Main ingredients Yogurt, sugar, cardamom or saffron
Food energy
(per serving)

The chemical composition of shrikhand in% Moisture 34.48 - 35.66 Fat 1.93-5.56 Protein 5.3-6.13 Total solids 64.34-65.13 Reducing sugar (Lactose) 1.56-2.18 Non-reducing sugar (Sucrose)

52.55 - 53.76 kcal
Cookbook: Shrikhand  Media: Shrikhand

Shrikhand is an Indian sweet dish made of strained yogurt. It is one of the main desserts in Gujarati cuisine and Maharashtrian cuisine.

History[edit]

Shrikhand has been referred to as "Shikhrini" in the Sanskrit literature. According to Jashbhai B. Prajappati and Baboo M. Nair, it originated in ancient India, around 400 B.C.E..[1]

Preparation and serving[edit]

To prepare shrikhand, yogurt is tied in a muslin (cotton) cloth and left under pressure to drain. In the past, it used to be hung from a wall to achieve the desired thickness. The strained yogurt, referred to as "Chakka" (चक्का), and sugar are mixed thoroughly in a deep bowl. Cardamom, saffron, and any other flavors are then added and mixed. It is then left in the refrigerator for the sugar to dissolve. The dish is served chilled.

In Gujarati cuisine, shrikhand is eaten as either a side-dish with breads such as poori (usually "khaaja poori", which is a savory fried flaky bread) or as a dessert. It is commonly served as part of a vegetarian thali in Gujarati restaurants and is popular as part of wedding feasts. It is often served chilled as a counterpoint to hot and spicy curries. Dried and fresh fruit such as mango are also added.[citation needed]

Variations[edit]

A popular variant of shrikhand, Matho, which has fruit added, is served as a sweet dish or dessert particularly in Gujarati cuisine. Another popular variation of shrikhand in Maharashtra is Amrakhand (आम्रखंड), which is shrikhand blended with mango pulp.

Another popular dish, in fact a variant of the shrikhand is 'Shedki' (Gujarati: શેડકી), particularly famous in the town of Khambhat (Cambay) in Gujarat. The dish is a liquified version of Shrikhand served chilled with rose petals in it, which is served in earthen pots.

In Maharashtra Shrikhand is thinned with Milk/Dahi or water to create a drink called Piyush. Piyush is commonly found on the menus of Maharashtrian as well as Chaat restaurants

See also[edit]

References[edit]

  1. ^ Jashbhai B. Prajappati and Baboo M. Nair (2003). "The History of Fermented Foods". In Edward R. Farnworth. Handbook of Fermented Functional Foods. CRC Press. pp. 4–6. ISBN 978-0-203-00972-7. 

External links[edit]