There are many timeless traditions in Indian cuisine, and one is known as Dahi Shakkar. Sometimes referred to as sweet yogurt, Dahi Shakkar is a mixture of yogurt and sugar that is served as a dessert and also as a superfood packed with nutrition.
In addition to being delicious, Dahi Shakkar has plenty of probiotics, is rich in calcium, is packed in protein and is low in fat. That’s why it’s so popular in Indian cuisine and why it should make its way into your weekly diet as well.
Below, we look further into what Dahi Shakkar is and how you can make it yourself.
What is dahi?
Dahi is curd in Indian cuisine. It’s a yogurt that’s a tradition in India and has been enjoyed for many, many years.
Dahi has plenty of probiotic qualities, and it’s said that those who consume it regularly experience improved well-being and health. It’s typically prepared by fermenting cow’s milk, though it’s sometimes made with either goat or buffalo milk.
After it’s made, Dahi is integrated into many Indian dishes to enhance their flavors and nutritional qualities as well.
Creamy yogurt in Indian cuisine
Creamy yogurt is used in many Indian cuisine dishes, both those of the fast food variety and those that are slow cooked. This includes dishes such as curd rice, Doi maach (fish cooked in a curd curry) and Perugu Pachadi (a dip).
Other examples of dishes that are cooked at a faster pace include Dahi chiura (curd and fruit), Lassi (curd with water and a sweetener) and Borhani (a curd drink mixed with mint and coriander).
The versatility of creamy yogurt in Indian cuisine is why you find it in so many different dishes.
What is a yogurt starter?
Yogurt starter is a product made from fermented dairy. It originated in India, with the word “dahi” coming from a Sanskrit word that roughly translates to “fermented milk” or “sour milk.”
Bacteria is introduced to milk, which then consumes the lactose, converting it into lactic acid. This is what gives yogurt the tangy taste that it is known for.
The texture of yogurt comes from the process of producing lactic acid, which lowers the milk’s pH. In the process, the structure of its protein is changed, which is how it develops its texture.
The texture and consistency of the yogurt depends on the process that’s used to create it, as well as the type of milk that’s used.
Is full-fat milk in Dahi Shakkar?
Dahi Shakkar is traditionally made using full-fat or whole milk. This gives the creamy yogurt the thickness that it’s known for, as well as its rich taste.
Differences between Indian and Greek yogurt
Greek yogurt and Indian yogurt look very similar, but there are significant differences between the two.
Indian yogurt is typically much richer and has a little bit of sweetness to it. Greek yogurt, by contrast, tastes typically tangy and tart.
Since Indian yogurt uses whole milk, it’s typically creamier and thicker than Greek yogurt, which traditionally uses milk with a lower fat content. This makes it smoother, as Indian yogurt can be a little grainy.
Some people will say that Indian yogurt, in many ways, resembles sour cream in terms of texture more so than it does Greek yogurt. It may also have a similar taste profile, depending on the process that’s used to ferment it.
How to make the best homemade curd
Making the best homemade curd is actually a lot simpler than you might think. It does take some time and attention, but it’s not a difficult dish by any means.
Follow the below step-by-step instructions to make the best homemade curd.
Heat the milk
Get out a large pot and make sure you rinse it thoroughly before pouring milk into it. This will make it less likely that milk solids will settle at the bottom of the pot.
Now, bring the milk to a boil slowly, using either low or medium heat. You’ll want to stir the milk a few times while it’s heating up, as this will help prevent it from browning on the bottom or burning.
Frothing the milk
When the milk boils, you’ll see it froth at the top and bubble. Make sure that it doesn’t boil over, as milk tends to do this if it’s heated too long.
Now, turn off the heat and remove the pan from the burner. You want to set it aside so that the milk temperature reduces to the point where it’s warm. You can test this by dipping a finger into the milk. If it feels warm, but not hot, then it’s ready for the next step.
At this point, you want to add your curd starter. You’ll want between one and two teaspoons of the curd starter to mix with the warm milk. Use a small whisk to mix the ingredients well.
Cover and set the dahi shakkar
Once it’s mixed together, pour it into a different container so that it sets. Make sure that you cover the container with a led, and leave it out at room temperature to set for at least four to five hours. You can also do this overnight.
How long your curd will take to set will depend on the temperature outside and in the room where it is. The cooler it is, the longer it will take to set.
How to thicken your dahi shakkar
There are a number of different ways to thicken your dahi shakkar by adding different products to it before, during or after the process of making it. However, the simplest way to do so is by not adding anything else at all.
Instead, once your milk comes to a boil, reduce the heat to low and stir it for maybe five minutes over this low flame. This will help to thicken the milk, which will result in a thicker dahi shakkar.
How to serve dahi shakkar in individual bowls
If you plan to serve your dahi shakkar in individual bowls, the best way to do so is to plan ahead. After you’ve mixed the warm milk with your curd starter, simply pour it into individual bowls. Then, cover each of the bowls to allow the curd to set.
The result of this is that you’ll already have individual servings of dahi shakkar that look beautiful, rather than trying to portion out individual bowls from the main pot once it’s set.
Plates to add dahi shakkar
Now that you’ve made your own homemade dahi shakkar, you can simply eat it as it is, or add it to many amazing different plates.
Some of the most popular Indian dishes include Punjabi kadhi pakora, Thayir sadam, Dahi aloo, Buttermilk rasam, Gujarati kadhi, Dahi bhindi, Rajesthani kadi and much, much more.
