The Long History of the Delectable, Bright Yellow Shrikhand, and Two Ways of Making it

Shrikhand has allegedly been around for thousands of years. Read about its interesting history and then try making it yourself, using whichever method you prefer.

Shrikhand is a rich, airy and creamy dessert with origins in the Indian subcontinent. Also called matho, it’s popular throughout most of the country, especially in the west in states like Maharashtra and Gujarat. Its bright yellow color gives it an appetizing look and its creaminess makes it irresistible after the first bite. It's made of hung curd that's been flavored with saffron and cardamom, and has a unique velvety texture.

Shrikhand has a long history, first believed to be created by Bhima, one of the five Pandavas. During the last year of their exile, while they were living incognito in King Virat’s kingdom, Bhima, known for his incredible strength and power, acted as a cook, since cooking was another expertise of his. It was during this time that he created a milk based dessert called “shikharini,” named after Shri Krishna. This later evolved into the modern day shrikhand. It’s also believed that Lord Krishna frequently consumed shrikhand, being a fan of all things milk and creamy. Accordingly, the dish has an important role in Janmashtami celebrations.

As per ayurveda, shrikhand contains cooling properties and also works as a laxative. It also alleviates the burning sensation inside and fights the common cold. And according to modern science, it has calcium, protein and phosphorus, and is good for the bones and teeth. It also aids tissue growth and works as a probiotic. It’s also full of healthy fats, making one feel full for a long time, which makes it a great way of gaining muscle and weight. It’s also known to promote better sleep.

In Indian Food: A Historical Companion, food historian KT Achaya writes that in 500 BC, it was a common practice to dewater curd in a muslin cloth for a few hours. Then, sugar and spices were added to it, making the same shikharini that Bheem had invented. He says: “To dewater curd, it was hung in a muslin bag for a few hours; sugar and spices added to the mass yielded shikharini (identical to modern day shrikhand), first noted around 500 BC.”

An 11th century book on agriculture by Kannada poet Chavundaraya II talks about shikharini and how it was common to see muslin cloth with curd hanging inside it. Later, the 1508 cookbook Soopa Shastra also includes a recipe for shrikhand.

According to a more recent legend, it’s believed that travelers used to hang the curd they were carrying overnight. It would turn into a thick concoction, which was easier to carry. It was then sweetened and mixed with nuts, making it an energizing food to consume during long travels.

Here’s two ways of making the beloved shrikhand.

Ingredients

With hung curd:

• 5 cups curd
• 9 tbsp sugar
• ½ tsp cardamom powder
• 2 pinches saffron strands
• ½ tbsp warm milk
• 8 pistachios, chopped

Instructions using hung curd:

• Line a muslin cloth on a bowl and pour fresh curd into it. Tie up the cloth and press gently and hang the muslin for 4-6 hours or overnight.
• The next day, collect the hung curd in a bowl and set aside.
• In a bowl, add warm milk and 2 pinches of saffron. Stir and set aside.
• Powder 4-5 green cardamoms in a mortar and set aside.
• Add sugar to the hung curd bowl and gently fold it in. then add the saffron milk and powdered saffron to it.
• Whip the curd using an electric mixer until smooth and the sugar has dissolved. Top with nuts and serve cold.
  
  

Ingredients

With yogurt:

• 1.5 cups chilled greek yogurt
• ¼ tsp cardamom powder
• ⅛ tsp ground nutmeg
• ½ cup sugar
• 1 tbsp warm milk
• Pinch saffron strands
• 2 tbsp mixed nuts

Instructions using greek yogurt:

• In a bowl, take warm milk. Add a pinch of saffron strands. Stir and set aside.
• In another bowl, add the chilled yogurt. Add sugar and whisk until it's a smooth mixture.
• Then blend until you have a creamy consistency.
• Add the saffron milk, cardamom powder, and 2-3 pinches of nutmeg powder. Mix well.
• Cover the bowl and refrigerate for 30 minutes or overnight.
• Sprinkle with nuts and serve cold.

It can be enjoyed on its own as a plain dessert or served with puri or roti.