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|Place of origin||India|
|Main ingredients||dahi (yogurt), sugar, cardamom or saffron|
Shrikhand has been referred to as "Shikhrini" in the Sanskrit literature. According to Jashbhai B. Prajappati and Baboo M. Nair, it originated in ancient Indian state Maharashtra, around 400 B.C.E.
The standardized method consists of fresh, sweet buffalo milk with 6% fat. It is pasteurized for 10 minutes and then cooled. It is then inoculated at 1% with lactic culture and incubated for 15-16 hours. When the curd has set firmly, it is broken and placed in a muslin cloth bag and removed after 8 to 10 hours. It becomes a solid mass called chakka. The chakka is mixed with ground sugar. Color and flavour can also be added to obtain the shrikhand.
Mango is a popular additive to shrikhand which is referred as Amarakhand