A heartfelt thank you to all likes and comments on my Gujiya recipe on the blog as well as the Facebook page. This is my second guest post in the Holi series (Gujiyas, Kanji, Rangeeli Thandai Tapioca shots) and today I present to you Shrikhand. Not the regular shrikhand but today it’s Holi special. Shrikhand is traditional Indian dessert made with hung or strained yogurt. In India, it is a very popular sweet dish in some of the states like Gujarat, Maharashtra and Madhya Pradesh. Amongst Gujaratis, it is either consumed along with pooris / khaja pooris (savory fried flaky bread) or just as is as a dessert. It is also commonly served as part of a vegetarian thali in Gujarati restaurants and is a must have at Gujarati wedding feasts. It is often served chilled as a counterpoint to hot and spicy curries. One can find a lot of variations of shrikhand. As I mentioned earlier, my version here is the Holi special -Thandai Shrikhand
- For Thandai Paste
- 12 almonds / badam
- 2 tbsp poppy seeds / khus-khus
- 2 tbsp fennel seeds /saunf
- 1/2 tsp cardamom /elaichi powder
- a few strands of saffron / kesar
- 1/2 tsp black pepper / kali mirch powder
- 1/4 cup milk
- 8 raisins
- For The Shrikhand2 cups greek yogurt / hung yogurt / strained yogurt / sour cream / chakka dahi
- 4 tbsp sugar
- Garnish with dry fruits / nuts of your choice.
- For the thandai paste
- Combine all the ingredients except for black pepper and cardamom, soak them for few hours until they turn soft.
- Add the above soaked ingredients in a blender . Add the milk and blend in a mixer until smooth & keep aside.
- For the shrikhand
- Add the thandai paste to the yogurt and mix well.
- In a bowl, add yogurt and sugar and mix well. Add the black pepper powder & cardamom powder to the yogurt.
Serve chilled garnished with dry fruits or nuts of your choice