Shrikhand facts for kids
Shrikhand with crushed pistachios and cardamom
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| Course | Dessert |
|---|---|
| Place of origin | India |
| Region or state | Maharashtra and Gujarat |
| Main ingredients | Yogurt, sugar, cardamom, saffron |
Shrikhand is a yummy, creamy dessert from India. It's made from a special kind of yogurt that has had most of its water removed. This makes the yogurt thick and rich. People often eat shrikhand as part of a big meal called a thali (which is like a platter with many different dishes). It's also popular with puris, which are puffy, deep-fried breads. Shrikhand is a very traditional sweet in the Indian states of Maharashtra and Gujarat.
Contents
The Story of Shrikhand
Many people from Gujarat and Maharashtra say their ancestors invented shrikhand. One popular story tells us about traveling herders. These herders needed to carry their yogurt easily on long journeys. To make it lighter, they would hang it in a cloth to drain out the watery part, called whey.
Sometimes, the strained yogurt would get a bit sour by morning. So, the clever herders mixed in sugar and nuts to make it taste better. And just like that, shrikhand was born!
When Was Shrikhand First Made?
A food historian named K. T. Achaya thinks shrikhand was first made around 500 BC. That's about 2,500 years ago! In his book, he explains that people would hang curd (another name for yogurt) in a muslin bag for a few hours. Then, they would add sugar and spices to this thick curd. This old dish was called shikharini, and it was very much like the shrikhand we eat today.
Shrikhand in Old Cookbooks
Even old books from India talk about shrikhand. An 11th-century poet from Karnataka, Chavundaraya II, shared a recipe for shikharini in his book about farming, called Lokopakara. Later, in 1508, a king named Mangarasa III wrote a cookbook called Soopa Shastra. This book also mentioned shrikhand, showing how popular it has been for a very long time!
How Shrikhand Is Made
Making shrikhand is a simple but special process. It starts with regular yogurt.
Getting Thick Yogurt
First, the yogurt is poured onto a piece of cheesecloth. This cloth is then tied up and hung for several hours. As it hangs, the extra water, or whey, slowly drips out. What's left behind is a very thick, creamy yogurt. This thick yogurt is sometimes called "hung curd."
Mixing and Chilling
Next, the thick yogurt is put into a bowl. Then, sugar, saffron (which gives it a lovely yellow color and unique taste), and cardamom (a sweet spice) are added. Everything is whisked really well. This makes sure all the flavors mix together and the shrikhand becomes super smooth and creamy.
After mixing, the shrikhand is covered and put in the fridge for a few hours. Chilling it makes it even more delicious and refreshing. Before serving, people often decorate it with sliced almonds or pistachios.
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