• Cooking Time: 20
  • Servings: 6 to 7
  • 1/2 kg. curds
  • 300 gms. sugar
  • 1/2 tsp. cardamom powder
  • few strands saffron
  • 1/2 tbsp. pista & almond crushed
  1. Tie curd in a clean muslin cloth overnight. (6-7 hours).
  2. Take into a bowl, add sugar and mix.
  3. Keep aside for 25-30 minutes to allow sugar to dissolve.
  4. Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
  5. Beat well till sugar has fully dissolved into curd.
  6. Pass through a big holed strong strainer, pressing with hand or spatula.
  7. Mix in cardamom powder and dissolved saffron and half nuts.
  8. Empty into a glass serving bowl, top with remaining nut crush.
  9. Chill for 1-2 hours before serving.
  10. Making time: 20 minutes (excluding tieing and keeping time)
  11. Makes: 6-7 servings
  12. Shelflife: 3-4 days refrigerated
  13. Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.
This is a very simple recipe - quick and easy to make. To know more about Shrikhand, visit