Shrikhand Recipe

Indian

Easy

Dessert

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Shrikhand Recipe
– A Sweet Yoghurt Dessert for Every Occasion

Name: ~Shrikhand Recipe~ – A Sweet Yoghurt Dessert for Every Occasion
Total time: 380 min
Yield: 1
Cuisine: Indian
Ingredients: 2 cups Hung Curd (strained yogurt); ½ cup Powdered Sugar (adjust to taste); 8–10 strands Saffron Strands; 2 tbsp Warm Milk; ½ tsp Green Cardamom Powder; 2 tbsp Chopped Pistachios; 2 tbsp Chopped Almonds; ½ tsp Rose Water (optional)

380 mins

Cooking Time

Easy

Difficulty

Ingredients

Veg

Diet

Shrikhand is a delicious Indian dessert made from strained yogurt, or hung curd, and flavoured with saffron, cardamom, and sugar. Known for its creamy texture and refreshing taste, it’s particularly popular in Gujarat and Maharashtra. Typically served during festivals or as part of a royal thali, Shrikhand is easy to make and goes perfectly with puris or can be enjoyed chilled all by itself.

Ingredients

UNITSIngredients

2 cupsHung Curd (strained yogurt)

½ cupPowdered Sugar (adjust to taste)

8–10 strandsSaffron Strands

2 tbspWarm Milk

½ tspGreen Cardamom Powder

2 tbspChopped Pistachios

2 tbspChopped Almonds

½ tspRose Water (optional)

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Directions

Description - Step 1

Prepare hung curd

To make your own thick, creamy hung curd, simply tie some plain yogurt in a muslin cloth or cheesecloth.
Hang it up over a colander or bowl and place the setup in the refrigerator.
Keep it for 6 hours or overnight to let the excess whey drain out.
You will get a thick and creamy hung curd.

Step 1

Prepare hung curd

6 Hours

Step 2

Soak saffron

5 Minutes

Step 3

Mix base

10 Minutes

Step 4

Flavouring

5 Minutes

Plate it up!

Plating Instructions

Serve shrikhand in charming little bowls or dessert glasses. Spoon the shrikhand into the bowl, then use the back of the...

Pairing Instructions

It pairs beautifully with hot puris or a cup of masala chai as a lovely drink to enjoy alongside it.

Garnishing Instructions

Sprinkle some pistachios, almonds, and a strand of saffron on top for that extra flair.