Shreekhand is made during festivals especially Gudi Padwa – Maharashtrian New Year. Shreekhand (Shrikhand) can be made in various flavours. So, try the basic one and then go for the variations. You can also enjoy it like an Ice-cream.
- Shreekhand Chakka (Hung Yogurt) – 1 kg (easily available in market)
- Sugar (Sakhar) – 1 kg
- Green Cardamom (Hirvi Velchi) – 10-12 (powdered)
- Nutmeg (Jaiphal) Powder – 1/2 tspn
- Sunflower Seeds (Charoli) (Chironji) – 50 gms
- Pista sliced – 10 gms
- Cashew Nuts (Kaju) – 10 gms
- Saffron Strands (Keshar) – 2 pinch
- Milk (Dudh) – 1 to 1 & 1/2 cup (as needed)
- Salt – 1/4 th tspn
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- Soak the saffron strands in 2 tbsps of milk.
- Take a bowl and beat hung yogurt (chakka) with sugar and salt.
- Add soaked saffron and beat some more. The colour will change.
- Make sure its not clumpy; to avoid that you can use (puran yantra) or a blender.
- Now add cardamom powder, nutmeg powder, sunflower seeds, pista, cashew nuts and mix well.
- If you feel its very thick add milk and blend it a little.
- Serve chilled.
How to make Hung Yogurt (Chakka) at home ?
Tie the Yogurt in a muslin cloth and hang it for 5 to 6 hours. After 5 to 6 hours check whether all the water is drained out and it has become a bit dry. Now this ready material is known as Hung Yogurt or Chakka, which is easily available in market.
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