October 10, 2021

Badam Elaichi Shrikhand | बादाम इलायची श्रीखंड


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 Shrikand needs no introduction. Traditional dessert made from hung curd in various flavors is a must have accompaniment during a festive meal in states of Maharashtra and Gujarat.  

Needless to say, having grown up in the cosmopolitan, buzzling city of Bombay, shrikand has always been a part of my life . Me and my dad love to have hot puris or fluffy fulkas with creamy shrikand . Mum on the other hand was not a great fan of shrikand and I must say hubby too doesn't relish sweets as much and shrikand is a big No for him .  So shrikand makes a rare appearance these days at my home . 

Kesar Pista Shrikand is already on the blog and now it is time for Badam Elaichi Shrikand . The chopped bits of almonds/badams hidden inside the shrikand are  great to bite into. I also add some cardamom seeds as is to shrikand along with fine cardamom powder . 

Shrikand is a royal treat to serve your guests or even make it as a prasad during Ganesh Chaturthi or Navaratri. 

Pre Preparation time - 2 to 5 hrs 

Cooking Time - Nil 

Actual Preparation - 5 mins 

Serves - 2 to 3


Ingredients 

400ml thick yogurt or dahi or curd

1/2 tsp cardamom powder 

1 - 2 whole cardamoms

4 to 5 strands saffron /kesar 

2 to 3 tablespoons chopped unsalted badam /almonds 

3 tbsp powdered  sugar 

Preparation of Hung curd

Take a wide mixing bowl and place a strainer over it lined with a muslin cloth/ cotton cloth and pour the curd into the cloth . I have used shop bought thick curd for an even consistency. 

Bring the ends of the cloth together, squeeze it once and tie it very tightly . Place a heavy object over the tied cloth and leave the colander over the mixing bowl so that all the whey water will get collected in it . Keep squeezing the cloth occasionally to drain the excess water . 


After about 2 to 3 hrs , you can see all the whey collected in the bowl below and when you open the cloth all that is left is thick creamy mass which is hung curd . Squeeze it once again before removing it from the cloth to ensure there is no water content left.  When you touch the hung curd , it should appear thick and creamy without any excess water.  If you find it watery, leave it for somemore time in  the cloth with the weight on . 

Donot waste the collected whey, you can use it while kneading the dough for rotis or even to prepare buttermilk or Chaas


Preparation of Shrikhand

  • Transfer the hung curd to a wide mixing bowl .Add in the powdered sugar , chopped almonds. Saffron strands ,cardamom powder and the cardamom seeds.
  • Mix well with a spoon until all the ingredients blend well . Keep it in the refrigerator for it to set well . 
  • Take it off the refrigerator just before serving. 


5 comments:

  1. Badam elaichi shrikhand sounds and looks yum. I love the multitasking stone was reminded of my childhood.

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  2. Badam elaichi shrikhand sounds lovely for diwali dessert. Soothing cool, creamy shrikand needs no more words. Love it already.

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  3. We're a family of shrikhand lovers, I usually have to make a huge batch to last us at least for 2-3 days. Badam Elaichi Shrikhand looks so creamy, and super tempting. I find the ready made ones too sweet and slightly liquidy, so prefer making it at home.

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  4. We love shrikhand at home . Badam Elia hi flavoured shrikhand looks super tempting. Always love to make it home . You
    You have explained it so well with all the tips and tricks. Love this rich and creamy shrikhand.

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  5. Shrikhand is tasty and a festive treat. As you said, I too have grown up eating Shrikhand, but do not make much at home. Hope to make sometime soon.

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