Ke Shrikhand Recipe | Kesar Shrikhand | How To Make Sweetened Yogurt Dessert F

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Shrikhand Recipe | Kesar Shrikhand | How To Make Sweetened Yogurt Dessert

 Shrikhand Recipe | Shrikhand Dessert | How To Make Sweetened Yogurt Dessert with detailed photos and video. Shrikhand is an Indian delicacy made with strained yogurt. It is a light and pleasant dish scented with cardamom and saffron. With lunch or dinner serve this simple dessert. Let's talk about how to make this great no-cook meal today.


    Shrikhand is a Gujarati or Maharashtrian yogurt-based delicacy. It is an unavoidable component of the thali offered during their wedding receptions. Shrikhand is also known by other names such as metho, shikarni and shirarin.  

    Thick yogurt is required for the preparation of shrikhand. This thick yoghurt is made by hanging thick curd for two to three hours in muslin cloth. The whey from the curd will drain off, leaving thick milk solids behind. This milk solid is flavored with saffron and cardamom powder after being whipped with sugar till creamy. For extra bites, some nuts or fruit chunks are included.


    1. To make the shrikhand, use fresh, less sour curd. Otherwise, the shrikhand would be sour and you will be unable to balance the sweetness.
    2. The creation of hung curd is a key stage in the preparation of shrikhand. It's made by hanging the curd tied in a muslin cloth over a bowl for two to three hours. The whey from the curd will way throughout this period, leaving the thick curd. This step is essential for obtaining a creamy and thick shrikhand. If you neglect this stage, the shrikhand will be loose and simply mimic a sweet and flavorful lassi. 
    3. Keep your curd for a little longer if it doesn't get tight throughout this time. Some curd must be hung overnight to achieve the desired consistency.
    4. The amount of sugar used in Shrikhand preparation is entirely according to personal taste. You might need to add more sugar if you're using a sour curd. 
    5. The combination of cardamom powder and saffron is what gives a shrikhand its flavor. Two or three strands of saffron should be soaked in hot milk for a few minutes before making the shrikhand to bring out all the flavors and give it a lovely hue. 

    Finally, you might enjoy our other Indian sweet recipes, such as kacha golla, rava laddu, coconut barfi, unniappam and so on.


    Shrikhand Recipe | Kesar Shrikhand | How To Make Sweetened Yogurt Dessert 

    Flavored sweet yogurt

    Preparation time: 15 minutes | Cooking time : 0 minutes | Total time: 15 minutes


    • 400 gm curd
    • 3 to 4 tablespoon powdered sugar (to your preference)
    • 1/4 teaspoon cardamom powder
    • 4 to 5 strands of saffron
    • 1.5 tbsp milk
    • 2 tablespoons of finely chopped dry fruits (optional)

    Shrikhand recipe with step by step preparation

    1. We need hung curd to make a thick and creamy shrikhand, as we discussed earlier. Let's start with making a hung curd first. I'm using 400 gram milky mist curd in this recipe. You can also use homemade curd. However, I choose this brand because of its texture and taste. This curd has a highly thick consistency and  low tanginess, which is exactly what we're aiming for this recipe.

    2. To prepare the hung curd, place one sieve over a bowl. 

    3. A cotton cloth will then be used to line it. The bottom bowl will catch the whey, while the sieve will hold the cloth into which the curd will be poured. 

    4. Now it's time to pour the curd.

    5. Bring the four edges of the cotton cloth together and swill the cloths together to form a bag.

    6. Place the prepared bag on the sieve, knotted side down, and a full bowl of water on top. The weight of the water will spread up the whey removal. Another option is to tightly tie the bag with a thread and hang it somewhere. To collect the whey, place one bowl beneath the bag.

    7. Allow it to sit undisturbed for at least four hours, or until the whey has entirely ceased leaking. Some curd take longer to make, so keep it refrigerated to avoid spoilage.

    8. When you open the bag at this point, you will see beautiful thick curd. We can now begin preparing the shrikhand.

    9. Soak five to six strands of saffron in 1.5 tablespoon boiling milk in a small bowl. Then gently rub it with a spoon to release the flavor and color. 
    10. In a mixing bowl, place the hung curd.

    11. Add 2.5 tablespoon sugar. To make mixing easier, I used powdered sugar today. The amount of sugar you use depends on your taste and the taste of the curd. If you ad too much sugar to the shrikhand, it will became loose and watery.

    12. Using a wire whisk or a spoon, stir the curd until the sugar is completely dissolved and attain a silky smooth consistency. 

    13. Pour in the saffron milk, along with 1/4 teaspoon cardamom powder. The flavor combination of cardamom and saffron is wonderful.

    14. Mix until everything is thoroughly blended. After combining, the color of the shrikhand will be pale yellow. The color is determined by the amount of saffron used; If you kneed more color, use more saffron.

    15. Finally, add any finely chopped nuts. I used cashews, badam an pistachios today. To make it a fruit shrikhand, add some fruits. 

    16. Mix again and serve chilled as dessert or as a side dish with poori. 

    17. Enjoy.

    Happy cooking

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