Shrikhand
Shrikhand
Shrikhand is a classic Gujarati Indian sweet made with thickened yogurt, dry fruits, and saffron. Shrikhand is often prepared for celebrations and is considered a festive dessert.
Firstly, prepare fresh curd, tie it in a muslin cloth, and let it drain out the whey water until it thickens. Mix sugar, saffron, and dry fruits of your choice, whip the curd until smooth and creamy, and cool it before serving.
It is made of thickened yogurt, dry fruits, sugar, cardamom, and saffron.
Add mango pulp and fresh mango and follow the same process as making regular shrikhand.
To sweeten Shrikhand naturally, you may opt for wholesome and organic alternatives such as jaggery, raw honey, or some maple syrup. However, using powdered jaggery is better as liquid sweeteners often thin out the thick consistency of Shrikhand.
You can add some whipped cream, a spoonful of condensed milk, or milk powder to make the shrikhand thicker. If it hasn't reached that consistency yet, avoid blending it and allow it to set for 1-2 hours before consumption.
Strain the water content properly from the curd by wrapping it in a muslin cloth and hanging it over a bowl for 2-4 hours; that way, the whey content will be completely removed.
It depends on the preference of the person consuming it, whether they want to balance out the sweetness of shrikhand with dark chocolate or to make it creamier by adding in milk chocolate instead.
For a fusion chocolate amrakhand or shrikhand, the best chocolate is a premium semi-sweet or dark chocolate (54% to 55% cocoa).
Chocolate with 35-55% cocoa, mildly sweet and dark chocolate would work best with dry fruit shrikhand as it won't overpower the slight sourness and sweetness of shrikhand while still being able to feel the crunch from the dry fruits.