Shrikhand is a silky, sweet hung curd dessert flavoured with saffron and cardamom. In Maharashtra it’s made for Gudi Padwa and served chilled with hot puris. The only real work is hanging the curd overnight.
Ingredients
- 1 litre full-fat curd (makes about 2 cups hung curd, or chakka)
- 1/2 to 3/4 cup powdered sugar, to taste
- A large pinch of saffron soaked in 1 tbsp warm milk
- 1/2 tsp cardamom powder
- A pinch of nutmeg (optional)
- 2 tbsp chopped pistachios and almonds
Instructions
- Hang the curd. Line a strainer with a muslin cloth, pour in the curd, tie the cloth and hang it or place a weight on it. Leave it in the fridge for 8 hours or overnight, until thick.
- Sweeten. Transfer the hung curd to a bowl and add the powdered sugar.
- Whisk smooth. Whisk well, or push it through a fine sieve with a spoon, until completely smooth and creamy.
- Flavour. Mix in the saffron milk, cardamom and nutmeg.
- Chill. Refrigerate for at least 2 hours. Top with pistachios and almonds and serve with puri or on its own.
Siddhi’s Tips
- Use fresh curd that isn’t sour, and hang it in the fridge so it doesn’t turn tangy.
- Powdered sugar blends in smoothly; granulated sugar leaves it grainy.
- Keep the drained whey: it’s lovely in roti dough or a glass of chaas.
Serve it with puri for a festive thali, and pair it with Siddhi’s mango mousse if you want a second dessert. More sweets are in the recipe index.
Prep time: 10 minutes (plus 8 hours hanging and 2 hours chilling) · Serves: 4