India, with its rich culinary heritage and diverse flavors, offers a treasure trove of recipes that have captivated taste buds worldwide. Among the popular dishes is the beloved Chicken Tikka, enjoyed in every nook and corner of the globe.
Our cooking styles span from the simple to the most intricate, catering to seasons, occasions, and festivals. Today, I bring you a Keto-friendly dessert called Shrikhand, a delightful treat made with hung curd that rivals any premium ice cream in texture and taste.
Originating from the states of Gujarat and Maharashtra, Shrikhand holds a special place in Indian cuisine. In India, a meal always ends on a sweet note, and prior to my Keto journey, I relished desserts and sweets.
However, now I satisfy my craving by indulging in a bowl of Shrikhand as a daily dessert. Not only is it nutritious, but it’s also incredibly an easy dessert to make.
Shrikhand primarily features hung curd, which is yogurt from which the whey or water has been drained. Traditionally, it is prepared with flavors like saffron (Kesar) and cardamom (Elaichi), and some even add fruit purée for variation.
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).It is a traditional dessert in Gujarati and Marathi cuisine — Wikipedia.
To make hung curd, I use a muslin cloth or any fine-mesh strainer to drain the whey from the yogurt. If saffron isn’t available, green cardamom works wonderfully too. The combination of saffron, cardamom, and the creamy hung curd creates a winning flavor profile.
You can even make hung curd in advance and store it in the fridge, ready to whip up a batch of Shrikhand whenever the craving strikes.
So, let’s dive into the recipe and learn how to create a delectable saffron and cardamom flavored Shrikhand that will tantalize your taste buds and leave you craving more.
Keto Shrikhand Recipe
Equipment
- Strainer
- Bowl
- Cups
- Muslin cloth
- Container
- Spoon
- Spatula
- Electric blender
Ingredients
- 5 Cups of full fat curd about a liter of milk
- Sweetener of your taste
- 1 tsp Cardamom powder or 4 green cardamoms
- Pinch of saffron strands
- ½ tbsp Warm milk
- 6 Sliced almonds
Instructions
How to Make Hung Curd
- Place your strainer on a wide bowl. Now place your cheese cloth or muslin cloth on it.
- Pour the curd/yogurt on it. On an average a liter of milk makes about four to five cups of yogurt.
- You can use any plain and fresh yogurt. Try and look for a brand that is high on fat.
- I make my own yogurt at home with full cream milk.
- Please ensure that the curd/yogurt is not sour at all.
- Please ensure that the curd/yogurt is not sour at all.
- Bring the edges of the muslin cloth close to each other. Now tie one corner around it. Make sure it is tight.
- Press gently and the whey will start dripping from the cloth.
- If you have a hook in you refrigerator then hang it there, with a bowl below. Or hang it anywhere in the kitchen and leave a bowl below it.
- Forget about it for at least four to five hours. Don’t worry if you forget about it and remember it in the morning it will be just fine.
- When you hang the cloth ensure that the whey does not touch the strainer or cloth.
- When the curd is ready remove it from the cloth and put in a sealed container in the fridge.
- Don’t throw the whey you can use it any gravy or while making brown rice.
- The hung curd should resemble cream cheese. Generally a kilogram or four cups of curd will yield about 400gms of hung curd.
Making Procedure for Keto Shrikhand
- Take a tbsp of warm milk add a few strands of kesar or saffron and keep aside.
- Pound four to five green cardamoms or use 2 tea spoons of cardamom powder, keep it aside.
- Remove the hung curd/yogurt from the fridge and transfer it to a bowl.
- Add your choice of sweetener and stir lightly with a spatula. I use stevia drops.
- Now add the saffron and milk that you had kept aside earlier. Add the cardamom.
- Use an electric blender or whip to beat the hung curd.
- Whip till it gets a very smooth consistency.
- Check the sweetness and add more if required.
- Now place this bowl in the fridge again.
- Let it chill in the fridge for two hours.
- Garnish with some slivers of almond before serving.
Notes
- Carbs – 5 gm
- Protein – 6 gm
- Fat – 11 gm
Also Read: Priya’s Keto Almond Cookies