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Shrikhand: Difference between revisions
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{{Infobox prepared food | {{Infobox prepared food | ||
| name = Shrikhand | | name = Shrikhand | ||
| image = Shrikhand london kastoori.jpg | | image = Shrikhand london kastoori.jpg | ||
| image_size = | | image_size = 300px | ||
| caption = Shrikhand with crushed | | caption = Shrikhand with crushed [[pistachios]] and cardamom | ||
| alternate_name = | | alternate_name = | ||
| country = [[India]] | | country = [[India]] | ||
| region = | | region = [[Gujarat]], [[Maharashtra]] | ||
| creator = | | creator = | ||
| course = | | course = [[Dessert]] | ||
| type = | | type = | ||
| served = | | served = | ||
| main_ingredient = [[ | | main_ingredient = [[Yogurt]], [[sugar]], [[cardamom]], [[saffron]] | ||
| variations = | | variations = | ||
| calories = | | calories = | ||
| other = | | other = | ||
}} | }} | ||
'''Shrikhand''' is a | '''Shrikhand''' is a traditional [[sweets of the Indian subcontinent|sweet of the Indian subcontinent]] made from [[strained yogurt]]. Also known as ''matho'', 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 cuisine|Gujarati]] and [[Marathi cuisine|Marathi]] cuisine.<ref name = "nyt">{{Cite web|title=Shrikhand (Sweet Strained Yogurt) Recipe - NYT Cooking|url=https://cooking.nytimes.com/recipes/1018236-shrikhand-sweet-strained-yogurt}}</ref><ref name = "tarla">{{Cite web|title=keasr elaichi shrikhand recipe - Tarla Dalal|url=https://m.tarladalal.com/shrikhand-kesar-elaichi-shrikhand-2060r}}</ref><ref name = "food">{{Cite web|title=Shrikhand and Pooris Recipe|url=https://www.foodnetwork.com/recipes/aarti-sequeira/shrikhand-and-pooris-recipe-1973680}}</ref><ref name = "sweet">{{Cite web|title=Sweet, cold, creamy and comforting - The Hindu|url=https://www.thehindu.com/life-and-style/food/sweet-cold-creamy-and-comforting/article17985230.ece}}</ref> | ||
== History == | ==History== | ||
Both [[Gujaratis]] and [[Maharashtrians]] claim to have invented shrikhand.<ref name = "sweet"/><ref name = "creamy">{{Cite web|title=Shrikhand: The Creamy And Flavourful Gujarati Dessert Is A Must-Have This Summer!|url=https://food.ndtv.com/food-drinks/shrikhand-the-creamy-and-flavourful-gujarati-dessert-are-a-must-have-this-summer-1828699}}</ref> According to a popular legend, shrikhand was invented by traveling [[herders]]. To carry their [[yogurt]] more easily while traveling overnight, they strained out its [[whey]]. Since the strained yogurt became sour by morning, they mixed it with sugar and nuts to make it more palatable, and shrikhand was born.<ref name= "diverse">{{Cite web|title=Shrikhand - My Diverse Kitchen - A Vegetarian Blog|url=https://www.mydiversekitchen.com/shrikhand}}</ref><ref>{{Cite web|title=Shrikhand|url=https://www.tasteatlas.com/shrikhand}}</ref><ref name = "history">{{Cite web|title=History - Shrikhand|url=http://www.shrikhand.co.za/history.html}}</ref> | |||
According to [[food historian]] [[K. T. Achaya]], shrikhand was first made around 500 BC. His book ''Indian Food: A Historical Companion'' states, "To dewater curd, it was hung in a [[muslin]] bag for a few hours; sugar and spices added to the mass yielded shikharini (identical with modern day shrikhand), first noted around 500 BC.” As seen below, this procedure is still followed today.<ref name = "creamy"/><ref name= "diverse"/> | |||
The 11th century [[Kannada]] poet Chavundaraya II gives a recipe for shrikhand (as ''shikharini'') in his book on agriculture, the ''Lokopakara''.<ref>{{Cite web|title=Lokopakara – Part III Recipes - Peppertrail|url=https://peppertrail.com/recipes-from-lokopakara/}}</ref> The [[Indian_cookbooks|''Soopa Shastra'']], a cookbook written in 1508 by the [[Jain]] king Mangarasa III, also mentions shrikhand.<ref name = "sweet"/><ref name="diverse"/><ref name="history"/><ref>{{Cite web|title=Independent Vaisnava News - Feature Stories|url=https://www.harekrsna.com/sun/features/10-16/features3710.htm}}</ref><ref>{{Cite web|title=Shrikhand - Amazing Lesser Known Facts|url=https://www.rajbhog.com/shrikhand-lesser-known-facts/}}</ref> | |||
==Preparation== | |||
To prepare shrikhand, yogurt is poured onto a [[cheesecloth]]. The cheesecloth is tied and hung over a bowl for several hours to drain the whey. The strained yogurt is transferred to a bowl, and sugar, saffron, and cardamom are added. The mixture is whisked thoroughly to blend the flavors and impart a smooth, creamy texture. It is then covered, chilled for a few hours, and served. The prepared shrikhand may be garnished with almonds or pistachios before serving.<ref name = "nyt"/><ref name = "tarla"/><ref name = "food"/><ref name = "diverse"/><ref name = "taste">{{Cite web|title=Yogurt Worth Celebrating|url=https://tastecooking.com/yogurt-worth-celebrating/}}</ref> | |||
==Gallery== | |||
<gallery> | |||
File:Shrikhand.JPG|Shrikhand with pistachios and [[saffron]] | |||
File:Mango Shrikhand.JPG|[[Mango]]-flavored shrikhand | |||
File:Shrikhand puri.jpg|Shrikhand with ''[[puris]]'' | |||
File:Plate of Indian meals - 03.JPG|Shrikhand in a ''[[thali]]'' (platter) | |||
</gallery> | |||
==See also== | ==See also== | ||
| Line 28: | Line 41: | ||
==References== | ==References== | ||
{{reflist}} | {{reflist}} | ||
==Bibliography== | |||
* {{cite book | title=Indian Food: A Historical Companion| author=K. T. Achaya |author-link=K. T. Achaya | date=12 May 1994| publisher=Oxford University Press, USA| isbn=978-0-19-563448-8 }} | |||
==External links== | ==External links== | ||
Latest revision as of 11:55, 12 December 2021
 Shrikhand with crushed pistachios and cardamom | |
| Course | Dessert |
|---|---|
| Place of origin | India |
| Region or state | Gujarat, Maharashtra |
| Main ingredients | Yogurt, sugar, cardamom, saffron |
Shrikhand is a traditional sweet of the Indian subcontinent made from strained yogurt. Also known as matho, 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.[1][2][3][4]
History[edit]
Both Gujaratis and Maharashtrians claim to have invented shrikhand.[4][5] According to a popular legend, shrikhand was invented by traveling herders. To carry their yogurt more easily while traveling overnight, they strained out its whey. Since the strained yogurt became sour by morning, they mixed it with sugar and nuts to make it more palatable, and shrikhand was born.[6][7][8]
According to food historian K. T. Achaya, shrikhand was first made around 500 BC. His book Indian Food: A Historical Companion states, "To dewater curd, it was hung in a muslin bag for a few hours; sugar and spices added to the mass yielded shikharini (identical with modern day shrikhand), first noted around 500 BC.” As seen below, this procedure is still followed today.[5][6]
The 11th century Kannada poet Chavundaraya II gives a recipe for shrikhand (as shikharini) in his book on agriculture, the Lokopakara.[9] The Soopa Shastra, a cookbook written in 1508 by the Jain king Mangarasa III, also mentions shrikhand.[4][6][8][10][11]
Preparation[edit]
To prepare shrikhand, yogurt is poured onto a cheesecloth. The cheesecloth is tied and hung over a bowl for several hours to drain the whey. The strained yogurt is transferred to a bowl, and sugar, saffron, and cardamom are added. The mixture is whisked thoroughly to blend the flavors and impart a smooth, creamy texture. It is then covered, chilled for a few hours, and served. The prepared shrikhand may be garnished with almonds or pistachios before serving.[1][2][3][6][12]
Gallery[edit]
Shrikhand with pistachios and saffron
Mango-flavored shrikhand
Shrikhand with puris
Shrikhand in a thali (platter)
See also[edit]
References[edit]
- ↑ 1.0 1.1 "Shrikhand (Sweet Strained Yogurt) Recipe - NYT Cooking".
- ↑ 2.0 2.1 "keasr elaichi shrikhand recipe - Tarla Dalal".
- ↑ 3.0 3.1 "Shrikhand and Pooris Recipe".
- ↑ 4.0 4.1 4.2 "Sweet, cold, creamy and comforting - The Hindu".
- ↑ 5.0 5.1 "Shrikhand: The Creamy And Flavourful Gujarati Dessert Is A Must-Have This Summer!".
- ↑ 6.0 6.1 6.2 6.3 "Shrikhand - My Diverse Kitchen - A Vegetarian Blog".
- ↑ "Shrikhand".
- ↑ 8.0 8.1 "History - Shrikhand".
- ↑ "Lokopakara – Part III Recipes - Peppertrail".
- ↑ "Independent Vaisnava News - Feature Stories".
- ↑ "Shrikhand - Amazing Lesser Known Facts".
- ↑ "Yogurt Worth Celebrating".
Bibliography[edit]
- K. T. Achaya (12 May 1994). Indian Food: A Historical Companion. Oxford University Press, USA. ISBN 978-0-19-563448-8.
External links[edit]
| Varieties |  | |
|---|---|---|
| Cultures | ||
| Dishes | ||
| Drinks | ||
| Related | ||
