Shrikhand is nothing but thick sweetened yoghurt which is a traditional sweet dish that seemed to have originated in the western part of India since it is popular in both Maharashtrian and Gujarati cuisine. Aamrakhand is when shrikhand is combined with mango pulp.
Shrikhand I love love love. But with a caveat – it has to be ‘home-made’. I absolutely detest store bought shrikhand because they have too much sugar -way too sweet! So sweet that it masks whatever flavor is in it! And it is actually so easy to make your own shrikhand. Just a little bit of advance planning – you need to ‘hang the yoghurt overnight’ to drain the excess water and for it to develop a slight sourness. Once you do that just mix the thickened and soured yoghurt with some sugar and whatever flavor you like. Mango happens to be my favorite! But cardamom is equally good too! And best way to have them – with fresh hot deep fried pooris! Comfort food at its best! Some folks like to eat shrikhand just as dessert at the end of a meal (that would be my husband) but me like ’em with ma ‘pooris’ as part of the main course! Yum Yum good! 🙂
STEP WISE PICTURES:
This is how the ‘hung’ yoghurt looks like after 8 hours.
Transfer to a mixing bowl and add the sugar.
Whisk with hand using a spoon or mix using a hand mixer until smooth.
Add the flavor and mix again.
Mix until smooth and creamy.
Serve garnished with pistachio nuts on top!
Eat with fried pooris!