Comments on: Shrikhand

By: Abhijeet

Abhijeet — Tue, 16 Mar 2010 16:44:20 +0000

Today is GudiPadwa. I wish a very happy new year to all srikhand lovers. I am maharashtrian and I love this menu beyond words. Happy new marathi year to all. Enjoy!. Very good site yapee! yummi!

By: Amrita

Amrita — Sat, 27 Feb 2010 13:48:54 +0000

Oh my god..shrikhand is my childhood favourite… I love it…im in australia and im going to try it out with greek yoghurt ..i hope it works.. the thali in the pic looks very nice … love this website..great work!

By: jizin

jizin — Wed, 10 Feb 2010 20:14:45 +0000

> Renuka says:
> Do you know shilpa, Though I am a telugu Brhamin I loved eating Shrikand with puri > regularly in Mumbai, as i was born in mumbai. But after settling in South Africa for 5 > years i missed shrikand terribally. I always wanted my husband and my kid to enjoy > this. I will try your shrikand and konkani sambar
> Bye
> Renuka

I don’t understand when Renuka says “Though I am a telugu Brhamin I loved eating Shrikand…”. What does caste have to do with eating and relishing Srikhand??

By: Shilpa

Shilpa — Tue, 03 Nov 2009 00:31:26 +0000

Please read the post, it is explained in method

By: Rikita Chopra

Rikita Chopra — Mon, 02 Nov 2009 23:39:38 +0000

Sorry for a silly question……

What is hung yogurt. I have never heard of it.

By: Seema

Seema — Tue, 21 Jul 2009 22:46:21 +0000

Hi Shilpa & Aruna,

Thanks a ton for this recipe.Tried it yesterday as my husband and me love shrikhand. I did not use sour cream but the end result was still amazing. To bad it got over too quickly. I served it with puris. I wanted to make puri dough from scratch as per your instructions but ran out of time and use Rotiland rotis and using a glass cut out puris from it and fried as per your instructions. They came out really well and didnt soak up much oil and were soft.

Seema.

By: monica

monica — Thu, 14 May 2009 14:33:54 +0000

wow i love srikhand.. thnks for the recipe!

By: Aun M Prabhu

Aun M Prabhu — Thu, 15 Jan 2009 20:36:59 +0000

Hi Shilpa,

I need some help!!!!!
I need to have thick chakka so that the shrihand made is also thick. The one like Warna or Chitale.
Can you help me with this pls.
The Shrikhand I make is more viscous than semi solid which people have told me. They would like to have it more on the solid side.

Await your reply.
Warm regards
Arun Prabhu

Shilpa: Use thicker yogurt (like greek yogurt if you are in USA)

By: Rahul R Hegishte

Rahul R Hegishte — Fri, 09 Jan 2009 22:22:47 +0000

Suggestion:
Can you guys make the recipe only in a downloadable or printable format since it would allow me to print the recipe part only instead of printing everything. I would really appreciate if this is considered since I refer to this website for the recipes of a lot of dishes.
Dhanyawaad

Shilpa: Rahul, I am working on it.

By: Aun M Prabhu

Aun M Prabhu — Fri, 09 Jan 2009 19:03:18 +0000

Hi Shilpa,

Was a good recipe. Good to read comments. Especially on Mango slices.

I would like to ask you one question if you dont mind. Please send me the reply on my email id.
” Can I add some powdered milk to get a thick consistency to the Chakka”.

I have started making shrikhand in bulk only using pure milk – 3.5 and 6.0 fat mixed. This is only for the working folks who would have to buy the stuff.
I feel ” Khavoche welaka shile kityak khavoche. Fresh khalile taste bharti vagele astat.”
Shrikhand gets fairly viscous and thick. One thing I noticed, We need to refrigirate the same for at least 4-5 hour before serving so you get the thickness of may be Amul, Chitale….
Look forward to hear form you.

For all my sweet tooth friends, I am introducing Shrikhand Powder. you do not need to labour to make curd, chakka, mix etc. Just add some water and instant shrikhand on your plates.

BON APETIT

Shilpa: Arun, I don’t know, I haven’t tried it yet. Sorry.