Easy Shrikhand Recipe

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Shrikhand is a quintessential Indian dessert made with curd. Follow my easy Shrikhand recipe, to recreate this Indian summer delicacy at home.

Prep Time3

Chilling Shrikhand1

Total Time4

Course: Dessert

Cuisine: Indian

Servings:

Calories: 235kcal

Place a muslin cloth or clean kitchen cloth over the sieve. Pour curd into the cloth. Put a heavy weight over the cloth and let it sit for 2 hours in the refrigerator. This process will remove excess liquid, leaving behind thick and creamy hung curd.
In a small bowl, combine the saffron strands with warm milk or water. Allow the saffron to steep in the milk for 15 minutes, infusing it with its distinctive flavour and colour.
Transfer the strained curd to a wide mixing bowl. Add powdered sugar and ground cardamom to the hung curd. Gently fold the sugar and cardamom into the hung curd until well incorporated. Gradually add the saffron-infused milk to the mixture, stirring gently to distribute the saffron evenly throughout the Shrikhand.
Do not whisk it for too long as we need a light and airy texture of the shrikhand. At the same time, there shouldn't be any lumps or granules in the Shrikhand.
Allow the Shrikhand to chill in the refrigerator for at least 1-2 hours before serving.
Serve Shrikhand chilled.

Do not leave curd at room temperature while straining in the hot and humid climate. It will become sour and might have a peculiar odour.
You can use a hand mixer at the lowest speed setting, to whisk the shrikhand.
If you do not have cardamom powder or caster sugar, blend granulated white sugar with 4 green cardamom pods to a fine powder. Use this for making Shrikhand.