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Shrikhand

Brief Introduction

  • Shrikhand is a popular yoghurt based dessert from Western India,frequently made in Maharashtra and Gujarat.
  • ‘Description of shrikhand is found in ancient Gujarati-Jain literature also In K. T. Achaya's "Indian Food: A Historical Companion, the author has stated that the description of Shrikhand was available in food writings in Kannada (1025 AD).
  • In Ayurveda classics, “BhayParkashKritanna Varga” verse 143 — 147, the detailed description of this food item is found as “Rasala”.
  • It is also said that it was first prepared by “Bhimsena”, son of Kunti who was expert in cookery.
  • “As per Hindu mythology, Lord Krishna used to consume it frequently because of its
  • The etymology of the word 'Shrikhand' comes from ksheer, thickened milk in Sanskrit and Qand, sweet in Parsi. 
  • Amrakhand' isa yariety of Shrikhand conting mango pulp and is consumed in some parts of Maharashtra.
  • Matho' is another very popular variation of Shrikhand that’s quite popular in Gujarat and is consumed widely.

Method of Preparation

  • This dessert is prepared using hung curd (curd devoid of water, prepared by hanging the curd in a cotton cloth to drain the watery content), sweetened with sugar and flavoured with tinge of cardamom and saffron.
  • It is creamy, semisoft in consistency and is slightly yellowish in colour.
  • Another method of preparation of shrikhand is described as, "Concentrated curds made of buffalo milk which become sour is to be taken in quantity of one Adhaka (3.2 litres), white sugar two Prastha (1.6kg) and half-a-pot (6.4 litres) of milk are to be mixed well and kept in a clean cloth and water is filtered out slowly. The the entire substance is taken out in a clean vessel and cardamom seeds, cloves, cinnamon and black pepper are added and stirred.

Health Benefits

  • As per Ayurveda, it pacifies Vata and Pita and possesss cooing and laxative properties.
  • It alleviates thirst, burning sensation and common cold also.
  • In Ayurveda, it is stated that, who consumes it in all seasons (except spring season), will attain excess of semen and strengthens all his motor and sensory organs.
  • As per contemporary science It contains calcium, protein and phosphorus; it is good for bones, teeth and tissue growth.
  • The curd is rich source of useful biota ofthe gut, hence act as probiotic. The Lacti¢ acidbacteria in curd have shown benefits for certain gastrointestinal conditions, including lactose intolerance, constipation, diarrhoea, coloncancer, inflammatory bowel disease, Helicobacter, pyloriinfection.
  • It is immediate source for gaining energy during dry summérand post rainy seasons
  • It is strengthening, Palatable, appetizerand nourishing in nature.

Nutritional Facts (Per 100 gm of serving)

Energy 261cal
Protien 6.98 g
Carbohydrate 36.42 g
Fat 8.96 g

Vitamins

Vitamin B2

Vitamin B6

Vitamin B9

Vitamin C

Vitamin A

Carotenoids

Vitamin D2

 

0.45mg

0.22 mg

27.99 meg

2.24 mg

69.4 meg

0.27 meg

0.03 meg

Minerals

Calcium

Iron

Sodium

Potassium

Saturated far

 

337.45 mg

0.51 mg

71.65 mg

291.99 mg

0.61 g

Source : Rashtriya Ayurveda Vidyapeeth



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