Shrikhand is basically sweetened hung curd with some flavors, yet is a delicacy if prepared with precision. This is a famous dish in Maharastra and I particularly loved the shrikhand from Kaka Halwai, Pune. Both plain and mango variant are awesome. Here is a simple recipe for plain shrikhand, you may add flavours according to your taste in the form of puree and get your variant ready. 


Thick curds 1 kg Powdered sugar 3/4 cup Saffron strands a few Warm milk 1 tbsp Cardamom powder 2 tbsp Silvers of pistachios & almonds


  • 1
  • Hang the curds in a muslin cloth in a cool place for 2-3 hours, until all the whey has drained out
  • 2
  • Rub the saffron into the warm milk until it dissolves
  • 3
  • Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender
  • 4
  • Serve garnished with slivers of pistachicos and almonds