Its main ingredient is strained or hung curds. To sweeten it sugar or jaggery is required.<\/p>\n\n\n\n
Preparation<\/strong><\/p>\n\n\n\n Firmly set curds, made from full fat milk is ideal for this recipe. When the curd has set firmly, it is broken and placed in a muslin cloth bag and hung for about 8-10 hours till all the water (whey) drains out. What remains is a solid mass called chakka. The chakka is mixed thoroughly with ground sugar and cardamom. For added flavor, crushed nuts such as cashew nuts and pistachio is added to the shrikhand. Mango is a popular additive to shrikhand which is referred as amarakhand.<\/p>\n\n\n\n\n \n\t\t\t<\/p>\n\t Thick curds – \u00bd veesai<\/p>\n Brown sugar – \u00bd veesai<\/p>\n Saffron – \u00bc rupee coin size<\/p>\n Cardamom powder – \u00bc rupee coin size<\/p>\n Green edible camphor- veesam 1\/16-rupee coin size<\/p>\n Boil the milk and ferment it. Tie the curds in a cloth and hang its edges. After a day, all the water will be drained from the curds. The curd becomes thick and tight. Take \u00bd veesai of these thick curds.<\/p>\n Take a coated tray and add brown sugar to it and mix it well. Take a wide mouthed vessel and tie it with a cloth. Put the curds on top of the cloth and press it in circular motion. The dirt from this will stand on top of the cloth. Remove the cloth. Dissolve saffron in milk and add cardamom powder. Edible green camphor can also be added. Mix this well with yogurt. This is called srikandam.<\/p>\n\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":" Srikandam or Shrikhand is a dessert made out of hung or strained curds\/yoghurt. Historically, it is mentioned as Shikhrini in Sanskrit literature and extensively made in Maharashtrian households for a variety of festive occasions. Ingredients Its main ingredient is strained or hung curds. To sweeten it sugar or jaggery is required. Preparation Firmly set curds, […]<\/p>\n","protected":false},"author":19,"featured_media":4560,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[29],"tags":[28,764,35,765],"_links":{"self":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120570"}],"collection":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=120570"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120570\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/4560"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=120570"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=120570"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=120570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Srikandam (Shrikhand)<\/h2>\n\t
![](\"https:\/\/dev-global-press.pantheonsite.io\/wp-content\/uploads\/2020\/05\/shrikhand-150x150.jpg\")
\tIngredients:<\/h3>\n
Method:<\/h3>\n