It is so so much easier when you make fresh chakka / चक्का at home itself, and avoid wasting time with the special machine.
This is one of the simplest and tastiest Indian desserts. Beautifully creamy and rich, with amazing combinations of flavors ; cardamom, saffron, mango, mango pulp, dry fruits etc.
It’s made for any and every occasion in India, be it a wedding or a festival or just some simple celebration at home. It is definitely a quick fix and loved by one and all.
There are a few variations of Shrikhand, some of the most popular ones are - Amrakhand / आम्रखंड is with the addition of mango pulp and mango chunks, whereas Matho (મઠો), is served as a sweet dish or dessert particularly in Gujarati cuisine. The preparation method is almost the same, but some fresh fruits are always added in Matho.
It is a very simple recipe which doesn’t even need as much of attention. I always enjoy making this at home than buying it from the supermarket. You should definitely try it and taste the difference for yourself.
4 - 6 hours
10 - 15 minutes (excluding the draining time)
2 potions (dessert lovers)
Curd / Yogurt
500 gms, full fat / low fat
5 - 6 strands
2 tbsp (optional. If making Amrakhand)
1, cubed (optional. If making Amrakhand)
chopped, to garnish
Place the muslin over a bowl and push it inside the bowl, making a crater.
Pour all the dahi / yogurt into the muslin cloth.
Hang this cloth with the yogurt in it, and make sure you place the bowl under it. A lot of water would be dripping out of the yogurt by now.
Allow this to hang for 3 – 4 hours maximum, tightening the clamp above the yogurt ball every 30 minutes or so, to increase the pressure on the milk solids to let the water / whey drain.
Once it is hung for the required time, pull down the muslin cloth and place it in the bowl and open it. A ball of milk solids would be ready by now. Transfer this to the bowl and spoon out any leftover milk solids from the muslin cloth.
Normally, just by whisking the yogurt should become nice and smooth, but if it doesn’t, you can pass it through a mixer for 1 – 2 seconds and refrigerate it to get it back to a thick consistency.
Once you pull down the yogurt, if it still seems to have some moisture on the outside, then you should hang it again, as the inside would definitely still be yogurt. Hang it again and make sure you clamp it tightly or tie it tightly with a string to form a thick ball of yogurt in the cloth.
To remove the lumps, if any, some people also like pushing it through the same muslin cloth to remove the lumps, but I find that messy, and prefer whisking it for a little longer or using a mixer.
Whenever you plan on making this, it is preferable to make it the previous day, so that all the flavours blend perfectly well in the shrikhand / amrakhand, and its consistency is right too.