Shrikhand Puri

Shrikhand in Marathi serves: 2 people I ngredients: 125 gram Chakka (From Yogurt) (approx 1 and 1/4 cup) 1/2 cup granulated Sugar (100 to ...

Shrikhand in Marathi

serves: 2 people

shrikhand puri recipe, maharashtrian sweets, Gudi Padwa recipeIngredients:
125 gram Chakka (From Yogurt) (approx 1 and 1/4 cup)
1/2 cup granulated Sugar (100 to 150 Gram)
1/2 tsp Cardamom Powder
1/2 tsp Charoli (chironji), 1 tbsp Pistachio slices, 1 tbsp Almond slices for garnishing.
3 ft X 3 ft Muslin Cloth
Puran Yantra I used (Fine mesh skimmer)

श्रीखंड, shrikhand recipe, Marathi sweets shrikhand
Instant Shrikhand by using Sour Cream

Place Chakka into a bowl add powdered sugar. Mix well.
i) Puran Yantra
If you have Puran Yantra, add this mixture to it and blend nicely.
ii) Skimmer
Put 2 to 3 tbsp mixture into skimmer. prass with spoon and let the Chakka mixture pass through the fine mesh. It will help to break all the lumps and make Chakka mixture smooth.
2) Add Cardamom Powder, Charoli, Pistachio slices, Almond slices. Mix well.

Chill and serve with Puri

1) Adjust the sugar according to your taste.
2) Add pinch of Saffron color to give nice yellow taste. Or add 3 to 4 strands of saffron for nice flavor and color.
3) Good Shrikhand is all about texture. Smoother the texture, better it will taste. Shrikhand should not have any granularity. If you feel granules in shrikhand, you need to use mesh skimmer again.
4) If you are preparing Chakka at home, make sure to use good quality organic yogurt. And remove water completely from it.


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Post a Comment Default Comments

  1. wow vaidehi it is looking so yummy!!!!!!!!
    I will try,thanks for post.

  2. i have tried but i could not make soft chakka at home; will you please suggest me what is the process to make chakka more soft; just like a cream

  3. Hello,
    Check the first ingredient which is chakka. If you click on that link, you will get recipe of chakka made from yogurt. For your convenience, I am providing here the same link - Click here

  4. Shrikhand puri is my favorite ever, thanks for the post.



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