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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== | ||
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==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== | ||