Saturday, June 13, 2009


On Long weekend I wanted to prepare some really special sweet for welcoming our guests. So I decided to prepare delicious shrikhand. Usually I prepare shrikhand from milk instead of ready made curd. You can use any milk, whole, fat free, 1% or 2% depending on your choice. I usually make from 2% milk. Also you can refrigerate for about 1 week without loosing its taste. Just Yummy!
You should have 1 days advance to make shrikhand ready to eat as it will take time to thicken the curd and it require 5-6 hr for making chakka(drained curd after hanging 5-6 hrs).
Shrikhand is just too smooth, soft and mouthwatering.


1 liter milk
4 tsp room temperature curd.
300 gms Sugar (as per taste)
1/2 tsp cardamom powder
Few strands saffron
1 tbsp pistachio  and almond cashew crushed ( as per needed)


1. Boil milk in deep vessel.

2. Let it cool and it should be warm enough. Like lukewarm water.

3. Add curd to warm milk, stir it well and keep 7-8 hr in warm place. After 7-8 hrs (or more in winter) thick curd will be ready.

4. Tie curd in a clean muslin cloth overnight. (6-7 hours).

5. Put into a bowl and add powdered sugar. Mix it well.

6. Keep aside for 25-30 minutes to allow sugar to dissolve.

7. Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.

8. Beat well till sugar has fully dissolved into curd.

9. Mix in cardamom powder and dissolved saffron and half nuts.

10. Empty into a glass serving bowl, top with remaining chopped nuts.

11. Chill for 1-2 hours before serving.

1. As for preparing curd climate should be warm ,if its cold out then you then pre-heat oven for about 20 mins and turn it off. Now put milk+curd in oven for 7-8 hrs.
2. Ready made curd/yogurt can be used instead of making curd at home specially in cold winter.
3. Serve shrikhand with Indian chapatis, puris (Fried wheat bread).

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