Ingredients Nutrition


  1. Tie curd in a clean muslin cloth overnight (6-7 hours).
  2. Take a bowl, put the curd , 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.
  5. Keep aside.
  6. Beat well till sugar has fully dissolved into curd.
  7. Pass through a big holed strong strainer, pressing with hand or spatula.
  8. Mix in cardamom powder and dissolved saffron and half of the nuts.
  9. Empty into a glass serving bowl, top with remaining nut crush.
  10. Chill for 1-2 hours before serving.
  11. Making time: 20 minutes (excluding tying and keeping time) Makes: 6-7 servings
  12. Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.

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