Janmashtami Special: 7

Shrikhand Variations

To Include In Your Bhog Thali

Janmashtami is an important Hindu festival that celebrates the birth of Lord Krishna. On this auspicious day, devotees observe a fast and offer Lord Krishna special bhog items such as laddoo, peda, kalakand, and more. One such special bhog item that you can add to your bhog thali this year is shrikhand. Shrikhand, also known as shikharini, originates from Gujarat and Maharashtra and is made of hung curd and sugar. There are many variations of this sweet dish, each with delicious, unique flavours. Each one is innovative and offers a distinctive burst of flavours.

Amrakhand, also known as mango shrikhand, is a rich and creamy dish that brings festive flavour to every bite. The blend of the smoothness of hung curd and the natural sugar of the king of fruits creates a delightful taste experience. Flavoured with cardamom and saffron, each mouthful of this dessert captures the essence of summer. In addition to the Janmashtami bhog thali, this dessert is also made on Gudi Padwa.

Strawberry shrikhand is a pinkish dessert with a burst of berry flavour. The probiotic benefits of yoghurt, combined with the antioxidant power of strawberries, result in a guilt-free dessert. Also, the creamy strained yoghurt mellows the tartness of strawberries and makes it refreshing. Other than the kesar or elachi version, this shrikhand version is a fruity take on the traditional varieties. Top it with biscuit crumble and chopped strawberries for a delectable Janmashtami bhog.

Chocolate shrikhand is a modern twist on a classic shrikhand recipe; it blends the goodness of cocoa with the velvety texture of strained yoghurt. The shrikhand's sweetness stabilises the bitterness of cocoa, creating a colourful variation that dances on the palate. After offering it to Lord Krishna as a bhog, serve it as prasad to family members; you will find the bowl is wiped clean in no time. Being delicious in taste, it is loved by everyone, from children to adults.

Dry fruit shrikhand is a healthy bhog recipe made with mixed dry fruits such as raisins, cashews, figs, and almonds. Each spoonful of this shrikhand has the surprising crunch of dry fruits. These dry fruits add a nutty texture that contrasts with the creamy texture of shrikhand. It is easy to whip up and can be customised based on one's dry fruit preferences. The aroma of cardamom powder further enriches this sinful dessert; it tastes best when served chilled.

Rose shrikhand is a fragrant variation with the sweet, floral flavours of roses. Perfect for Janmashtami. It is usually made with gulkand, a type of rose preserve prepared by layering rose petals and sugar in a jar. However, if you find gulkand difficult to source, then it can easily be substituted with a more commonly found ingredient, rose syrup. This fusion recipe, with a subtle rosy hue, is garnished with edible rose petals, making the dish visually appealing and extra flavourful.

Sitafal Shrikhand, a colourful and exceptional variation of the traditional Indian shrikhand, beckons with its luscious flavour and fascinating hue. Crafted from the creamy goodness of strained yoghurt, this colourful rendition is infused with the rich essence of custard apple, turning into a burst of tropical sweetness. The delicate pastel green adds a touch of visual luxury to this dish, making it not just a Janmashtami special but a celebration of flavours and colours.

Kala Jamun Shrikhand, a colourful twist on the conventional Indian sweet dish, blends the deep colours of Kala Jamun with the creamy richness of Shrikhand. This colourful variation harmonises the velvety texture of darkish fruit with the luscious sweetness of strained yoghurt, creating a visually engaging and extravagant treat. The deep purple colour of Kala Jamun, in opposition to the ivory canvas of shrikhand, promises the satisfying fusion of flavours, making the bowl of Kala Jamun Shrikhand visually appealing in the Janmashtami bhog thali.