Shrikhand

Last updated

Shrikhand
Shrikhand london kastoori.jpg
Shrikhand with crushed pistachios and cardamom
Course Dessert
Place of origin India
Region or state Gujarat, Maharashtra
Main ingredients Yogurt, sugar, cardamom, saffron

Shrikhand is a traditional sweet of the Indian subcontinent made from strained yogurt. It is often served as part of a thali (platter) or with puris (puffed deep-fried whole wheat bread). [1] [2] It is a traditional dessert in Gujarati and Marathi cuisine. [1] [2] [3]

Contents

History

Both Gujaratis and Maharashtrians claim the invention of shrikhand. [3] [4] According to a popular legend, shrikhand was invented by traveling herders. To carry their yogurt more easily while traveling overnight, they strained out its whey. Since the strained yogurt became sour by morning, they mixed it with sugar to make it more palatable, leading to the creation of shrikhand. [2]

According to food historian K. T. Achaya, shrikhand was first made around 500 BC. His book Indian Food: A Historical Companion states, "To dewater curd, it was hung in a muslin bag for a few hours; sugar and spices added to the mass yielded shikharini (identical with modern day shrikhand), first noted around 500 BC.” As seen below, this procedure is still followed today. [2] [4]

The 11th century Kannada poet Chavundaraya II gave a recipe for shikharini as strained yogurt mixed with flavorings and spices in his book on agriculture, the Lokopakara." [5] [6] The Soopa Shastra, a cookbook written in 1508 by the Jain king Mangarasa III, also mentions shrikhand. [2] [3] [6]

Preparation

To prepare shrikhand, yogurt is poured onto a cheesecloth. The cheesecloth is tied and hung for several hours to drain the whey. The strained yogurt is transferred to a bowl, and sugar, saffron, and cardamom are added. The mixture is whisked thoroughly to blend the flavors and impart a smooth, creamy texture. It is then covered, chilled for a few hours, and served. The prepared shrikhand may be garnished with almonds or pistachios before serving. [2] [7]

See also

Related Research Articles

<span class="mw-page-title-main">Yogurt</span> Food produced by bacterial fermentation of milk

Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.

Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.

<span class="mw-page-title-main">Rice pudding</span> Dish made from rice mixed with water or milk

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla, and raisins.

<span class="mw-page-title-main">Kulfi</span> Indian frozen dessert

Kulfi is a frozen dairy dessert from the Indian subcontinent. It is often described as "traditional Indian ice cream". Kulfi originated in 16th-century Delhi during the Mughal era. It is part of the national cuisines of India, Pakistan, and Trinidad and Tobago. It is also popular in Bangladesh, Myanmar, Nepal, Sri Lanka, and the Middle East.

<span class="mw-page-title-main">Arab cuisine</span> Culinary traditions of Arab people

Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Mashriq. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.

<span class="mw-page-title-main">Rajasthani cuisine</span> Cuisine of the Rajasthan region in North West India

Rajasthani cuisine is the cuisine of the Rajasthan state in North West India. It was influenced by various factors like the warlike lifestyles of its inhabitants, the availability of ingredients in an arid region and by Hindu temple traditions of sampradayas like Pushtimarg and Ramanandi. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. Signature Rajasthani dishes include Dal Baati Churma, Panchratna Dal, Papad ro Saag, Ker Sangri, Gatte ro Saag. It is also known for its snacks like Bikaneri bhujia, Mirchi bada and Kanda kachauri. Other famous dishes include Dal Baati, malaidar special lassi (lassi) and Lashun ki chutney, Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar. Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many parts of India, which offer vegetarian food of the Marwari people. The history also has its effect on the diet as the Rajputs preferred majorly a non-vegetarian diet while the Brahmin, Jains, and others preferred a vegetarian diet. So, the state has a myriad of both types of delicacies.

<span class="mw-page-title-main">Iraqi cuisine</span> Culinary traditions of Iraq

Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Mesopotamia was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts.

<span class="mw-page-title-main">South Asian cuisine</span> Culinary traditions of South Asia

South Asian cuisine, includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.

Mithai (sweets) are the confectionery and desserts of the Indian subcontinent. Thousands of dedicated shops in India, Bangladesh, Nepal, Pakistan and Sri Lanka sell nothing but sweets.

Maharashtrian or Marathicuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.

<span class="mw-page-title-main">Gujarati cuisine</span> Cuisine of Gujarat, India

Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak. The thali will also include preparations made from pulses or whole beans such as moong, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a sweet (mishthaan) like mohanthal, jalebi, doodh pak etc.

<span class="mw-page-title-main">Lebanese cuisine</span> Culinary traditions of Lebanon

Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat. Dishes include copious amounts of garlic and olive oil, and dishes are often seasoned with lemon juice. Chickpeas and parsley are also staples of the Lebanese diet.

<span class="mw-page-title-main">Basundi</span> Indian sweet

Basundi is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name rabri.

<span class="mw-page-title-main">Strained yogurt</span> Yogurt thickened by draining whey

Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt, or Turkish yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland, a similar product named skyr is made.

<span class="mw-page-title-main">Afghan cuisine</span> Culinary traditions of Afghanistan

Afghan cuisine is influenced to a certain extent by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, etc., and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, raisins, etc. The diet of most Afghans revolves around rice-based dishes, while various forms of naan is consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Qabili Palau, a rice dish cooked with raisins, carrots, nuts, and lamb or beef.

<span class="mw-page-title-main">Suji ka halwa</span> Semolina halva

Suji ka Halwa is a type of halvah made by toasting semolina in a fat like ghee or oil, and adding a sweetener like sugar syrup or honey or even Jagger powder. It can be served for breakfast or as a dessert item. The basic recipe is made with just semolina, sugar or honey, ghee, and sometimes milk. Variations on this include dried or fresh fruits, nuts, shredded coconut, and other toppings.

<span class="mw-page-title-main">Sholezard</span> Persian saffron rice dessert pudding

Sholezard is an Iranian traditional saffron rice pudding dessert.

<span class="mw-page-title-main">Dahi (curd)</span> Fermented milk product

Curd, also mosaru or dahi or Thayir or Perugu, is a traditional yogurt or fermented milk product, originating from and popular throughout the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. The word curd is used in Indian English to refer to homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat treated fermented milk.

References

  1. 1 2 Saee Koranne-Khandekar. Pangat, a Feast: Food and Lore from Marathi Kitchens. p. 306.
  2. 1 2 3 4 5 6 "Shrikhand - My Diverse Kitchen - A Vegetarian Blog". 29 May 2020.
  3. 1 2 3 Srinivasan, Pankaja (13 April 2017). "Sweet, cold, creamy and comforting - The Hindu". The Hindu.
  4. 1 2 "Shrikhand: The Creamy And Flavourful Gujarati Dessert Is A Must-Have This Summer!".
  5. Sen, Colleen Taylor; Saberi, Helen; Bhattacharyya, Sourish, eds. (2023). The Bloomsbury Handbook of Indian Cuisine. Bloomsbury Publishing. p. 367. ISBN   9781350128644.
  6. 1 2 "Independent Vaisnava News - Feature Stories".
  7. "Yogurt Worth Celebrating". 8 October 2020.

Bibliography