Strawberry Shirkhand Recipe
Strawberry Shrikhand is a creamy and refreshing Indian dessert that blends traditional strained yogurt shrikhand with the sweet-tart flavor of fresh strawberries. Smooth, lightly sweetened, and infused with cardamom or saffron, this dessert is both vibrant in color and rich in taste. Chilled and served garnished with nuts or extra strawberry pieces, it’s a delightful twist on the classic shrikhand, perfect for festivals, summer meals, or as a sweet and healthy treat
Ingredients
Hung Curd Base
1 Kg dahi
Strawberry Compote
250 Gram strawberry
7 Tablespoon sugar
For Garnish
Biscuit crumble
Chopped Strawberry
Mint leaves
Step:1
Place a strainer over a bowl and line it with a double-layered muslin cloth . Add the dahi to the cloth , gather the edges together , twist gently , and lightly squeeze to remove as much free whey as possible
Step:2
Place the tied curd back into the strainer , cover with a plate , and place a weight on top . Transfer this setup to the refrigerator and allow it to hang for 12-15 hours or overnight
Step:3
After resting , remove the weight and plate . You will notice the curd has reduced significantly and thickened to a paneer-like consistency , with whey collected below . Transfer the hung curd to a fine sieve . Using spatula , press it through to remove any remaining graininess
Step:4
Once sieved , whisk the curd vigorously for 3-4 minutes until it becomes completely smooth , light , glossy , and airy . Scrape down the whisk to ensure even texture . The shrikhand base is now ready
Step:5
Clean and wash the strawberries . Trim the tops and transfer them to a mixer jar . Add sugar and blend into a smooth puree . Transfer the puree to a saucepan and place it on medium flame . Bring it to a boil , then continue cooking while stirring continuously until it thickens to a jam-like continuously that coats the back of a spoon . This will take about 10-12 minutes
Step:6
Remove from heat and allow the compote to cool completely . it will thicken further as it cools . Do not mix while warm . Once the compote is fully cooled , add it to the shrikhand base in small batches , mixing gently after each addition
Step:7
For a uniform pink shrikhand , mix fully until evenly coloured . For a marbled or streaked effect , fold lightly and stop early . Your strawberry shirkhand is ready smooth , light , balanced , and naturally flavoured . Chill before serving dor best texture and flavour . Garnish with biscuit , chopped strawberries , and mint leaves beofre serving
FAQs
1. Why is my shrikhand too runny?
Yogurt Not Thick Enough: Use full-fat, thick Greek yogurt or hang curd in a muslin cloth for 6-8 hours to drain all whey completely.
Watery Strawberries: If using fresh strawberries, chop and macerate them with a little sugar to draw out juice, then drain before blending into the yogurt.
2. Can I use frozen strawberries?
Yes. Thaw the strawberries completely and drain any excess liquid.
Pat them dry with a paper towel before blending to prevent adding extra moisture to the shrikhand.
3. How long can I store Strawberry Shrikhand?
In an airtight container in the refrigerator, it stays fresh for 2-3 days.
It is best enjoyed fresh, as the strawberries may release more liquid over time.
4. Is it necessary to strain the yogurt (hang curd)?
Yes, it is crucial for achieving the traditional thick, creamy texture of shrikhand.
Skipping this step will result in a watery consistency. Use Greek yogurt as a shortcut if needed.
5. Can I make this without sugar?
Yes, you can substitute sugar with powdered jaggery, honey, or a sugar-free sweetener like powdered erythritol.
Adjust the quantity to taste, keeping in mind that the strawberries also contribute natural sweetness