The next step
As a follow up to my previous post on shrikhand, I wanted to add a note about something that is made by processing it further. It is even lower or non-existent on my favoritism-meter, so this is only in the spirit of enlightening!
These are called shrikhandachya wadya and they are made by cooking the chakka and sugar together until it comes together to a soft dough consistency. At that stage the flavors like cardamom and saffron are added to it and the dough is then rolled out onto a flat surface. Slivers of nuts are pressed onto it, and it is cut into diamond shapes, similar to burfis.
On a related note, waDI (singular) or waDyA (plural) is a food concept well entrenched in maharashtrian food. It is different from waDA (singular) or waDEy (plural) that are more well-known, and with which it sometimes gets confused. Geometrically, a wada is usually round, oblong, or spherical whereas a wadi is generally flat and shaped like a square, rectangle, diamond, or sometimes round. Wadis could be sweet, like naralachya wadya made of coconut, or savory, like kothimbir wadis made of cilantro, and wadas are typically savory and deep fried. Exceptions exist, as always.