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Gulkand Shrikhand Recipe

Easy Gulkand Shrikhand Recipe

Sneha Paul
Quick and easy gulkand shrikhand recipe made with just 6 ingredients. This rich delicacy can be an excellent offering for our Lord Ganesha on Ganesh Chaturthi.
Prep Time 10 mins
Resting + Cooling Time 5 hrs 30 mins
Total Time 10 mins
Course Dessert
Cuisine Indian
Servings 4 people

Ingredients
  

  • 600 g full-fat curd or yoghurt approx. 3 cups
  • 2 tbsp gulkand or candied rose petals
  • 1 tbsp warm milk
  • 2 pinch saffron
  • 2-3 green cardamom pods only seeds and powdered
  • 1/2 cup icing or powdered sugar
  • Chopped cashews and pistachios for garnishing

Instructions
 

To make hung curd or chakka:

  • Take a bowl and place a strainer over it. Line it with a muslin cloth. Pour yoghurt into it.
  • Bring the edges of the cloth together and tie it. Now you can place a heavy bowl or mortar over it and keep it in the strainer. Or you can hang it from a hook. Don’t forget to place a bowl under it.
  • Allow it to drain for around 4-5 hours. You will notice the whey/water will start dripping from the yoghurt into the bowl.
  • After 5 hours, untie the muslin cloth and transfer the hung curd into a bowl.

To make gulkand shrikhand:

  • In a small bowl, pour warm milk and add the saffron strands. Mix well and keep it aside for an hour or until the milk becomes yellow in colour.
  • Then add gulkand, saffron milk, green cardamom powder and icing sugar into the hung curd.
  • Using a whisk, start mixing all the ingredients together. Keep whisking until the mixture is smooth and creamy. Gulkand Shrikhand is ready!
  • Optional Step: Place a piping bag fitted with a star nozzle (Wilton 1M) into a glass. After that with a spatula or spoon, pour the shrikhand into the bag.
  • Then pipe the shrikhand into the serving bowls. Or you can simply pour the shrikhand into the bowls with the help of a spoon.
  • Keep the bowls in the refrigerator for 30 minutes. Before serving, garnish with chopped cashews and pistachios. Serve chilled.
Keyword festive Indian dessert, ganesh chaturthi prasad, shrikhand recipe