Shrikhand
Thick hung curd sweetened with sugar, perfumed with saffron and cardamom, and studded with nuts, traditionally served with poori during Gudi Padwa and other Maharashtrian festivals.
- Prep
- 480 min
- Cook
- 10 min
- Total
- 490 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Muslin cloth
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 11 g
- carbs
- 32 g
- fibre
- 0.5 g
- protein
- 7 g
- calories
- 260 kcal
Instructions
- 1
Tie the curd in a muslin cloth. Hang it over a bowl in the fridge for 6-8 hours until thick chakka (strained curd) remains.
- 2
Put the chakka into a bowl. Whisk until it is smooth and free of lumps.
- 3
Add powdered sugar. Whisk again until it is fully dissolved and creamy.
- 4
Stir in the saffron-milk soak, cardamom powder and a pinch of nutmeg.
- 5
Gently fold in half of the slivered nuts.
- 6
Chill in the fridge for at least an hour before serving.
- 7
Top with the remaining nuts and a few saffron strands just before serving.
Chef's tips
Use full-fat curd for the richest texture. Whisk thoroughly so it does not turn grainy, and chill well before serving for the best thickness.
Ingredient substitutions
- powdered sugar → condensed milk for a quicker richer version
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Serve chilled; not meant to be reheated.
Common mistakes to avoid
- •Using watery curd instead of properly drained chakka, which makes the shrikhand runny.
Serving suggestions
Cooked Shrikhand?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Maharashtra
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
