Quick dessert? Srikhand
Srikhand, a sweet dish typically eaten with freshly fried pooris; growing up we were graced with the delicacy on a special occasion or while entertaining guests. It’s a simple, fresh and delightful dessert.
Traditionally srikhand is made by hung curd, the method used to strain all the water and the yogurt pulp is derived which is known as Chakka (a base for Srikhand)
It’s a versatile dessert can be flavored with many interesting variations. A marriage of silky smooth curd with a nut mix crunch.
I am going for an unusual flavor combination, a homemade sriracha sauce srikhand
- Mixing bowl
- Serving bowl or platter or spoon
Nut Mix Ingredients
- 1/2 cup green pistachios
- 1/4 cup almonds
- 1/4 cup cashew nuts
- Pinch of lightly roasted saffron
- Pinch of cardamom powder
Tip #1 Use a food processor to powder the nut mix ingredients, and refrigerate it. I love homemade nut mix powder. Do not fine powder the mix let it be little grainy, it gives good crunch.
- Two tsp homemade nut mix (recipe shared above)
- 1/16 tsp homemade sriracha sauce
- A pinch of cardamom
- 1/2 cup greek yogurt
- 2 tbsp raw sugar (as per your taste)
- 2 tbsp coconut sugar (as per your taste)
Tip #2: Little goes long way; be very careful on the amount you use as it has an extra spicy heat and zing with a hint of garlic.
I opted for the Greek yogurt, as it is thick and wanted to cut the time of making the recipe, the best result will be with a hung curd recipe that follows.
How to make hung curd/yogurt:
- Use a muslin cloth or a net sieve over a wide bowl.
- Pour the yogurt into the muslin cloth or the net sieve.
- For muslin cloth: bring the ends of the cloth together and hang it on a support to drain away the excess water.
- If using net sieve: widespread the yogurt to strain the extra water.
- Let the curd hang or sit for 2-3 hours or more in the refrigerator, so it doesn’t go sour.
- The result is the thick yogurt pulp and is called chakka.
- Use the collected chakka or the thick Greek yogurt.
- Mix the rest of the srikhand ingredients from the list.
- Wisk nicely to make it smooth.
- Plate it on the serving bowls, plates or spoon.
- Garnish it with the powdered nut mix and coconut sugar.
- Serve chilled with the main course or with pooris or devour as is.
Did you know, srikhand is one of the main dessert dish in the states of Maharashtra, Gujarat, and Rajasthan. It has originated in India.
Did you know, srikhand is also knows as “matho” to which has fruit added and served cold as a dessert. It’s a very common dish in weddings in Gujarat. Another popular variation of it is known as “amrakhand” which has mango pulp blended in it.
You can eat srikhand on it’s own and can also serve with rava maida pooris (a short bread), a delight and refreshing dish in Gujarati weddings.
Sriracha-based desserts: (Coming soon on the blog)
- Chocolate mango tart
- Sriracha churros
Other Sriracha savory ideas to try:
- How to make: Homemade Sriracha sauce
- Dipping sauce (mayonnaise with sriracha)
- Open face cheese and apple sandwich with sriracha sauce
- Scrambled egg whites with sriracha
- Sriracha bagel
- Sriracha whole wheat bread
- Grocery: Loblaws, Food Basics and Valley Farm Produce
- Linen: Kaibelle
- Camera: Nikon D5300
This is not a sponsored post.
Please share your experience if you try any of the above-listed ideas.
Ps: I love the hot nut mix milk; I simmer the nut mix in the milk to let the crunch softens. It gives the hot nut mix milk a beautiful golden green color from pistachios and saffron and an aroma is to die for.