shrikhand recipe | shrikand sweet | how to make kesar shrikhand

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

shrikhand recipe | shrikand sweet | how to make kesar shrikhand with a detailed photo and video recipe. an easy and popular creamy yoghurt or curd based dessert recipe from the mahashtrian cuisine. typically it is served plainly as dessert after lunch or dinner, but can also be served as a side dish to poori or even chapati. there are numerous types of shrikhand recipe which shares the common base of yoghurt, but additional flavours of mango, kesar, chocolate and many more.
shrikhand recipeshrikhand recipe | shrikand sweet | how to make kesar shrikhand with step by step photo and video recipe. yoghurt or curd based recipes or dessert recipes are very common across india. yoghurt is typically served after the spicy meal to lower the temperature and also to introduce the probiotics to the immune system. one such hugely popular curd based dessert recipe is shrikhand recipe.

as i was explaining earlier, even though this recipe is treated as a dessert recipe, it can also be served as a side dish to deep-fried indian flatbread. particularly the most popular choice is poori recipes and the combination of shrikand and puffed poori is world-famous. having said that i am not a big fan of this combination and i like it as my dessert recipe after lite dinner. as a matter of fact, i make this dish in bulk and use it in batches by mixing different flavours to it. my favourite mixture is mango puree mixed to it which is also known as amrakhand recipe. you may also experiment with other flavours like chocolate, almond, kesar, vanilla and also strawberry.

shrikand sweet

anyway, i would like to add some more tips, suggestions and variations to shrikhand recipe. firstly, i would heavily recommend using homemade yoghurt or curd for this recipe. the homemade curd is fresh, creamy and more importantly less sour in taste. having said that, you may opt for greek yoghurt if you wish to buy from the store. secondly, the addition of sugar is subject to individual taste preference. i have added a half cup of powdered sugar for 1½ cups of hung curd. if you have sweet tooth or have a sour yoghurt you may need more sugar. lastly, you may make this recipe well ahead in advance and use it whenever you require it. however, you would need to store it in the fridge so that it may not turn sour.

finally, i request you to check my other detailed dessert recipes collection with this post of shrikhand recipe. it mainly includes my other related recipes like bhapa doi, mango mousse, mango mastani, mango jelly, lapsi, chana dal payasam, ashoka halwa, apple kheer, chocolate custard, bread malai roll. further to these i would also like to mention my other related recipes categories like,

shrikhand video recipe:

street food recipes[sp_wpcarousel id="55071"]

recipe card for shrikand sweet recipe:

shrikhand recipe

shrikhand recipe | shrikand sweet | how to make kesar shrikhand

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 12 hours
Total Time: 12 hours 25 minutes
Servings: 4 Servings
AUTHOR: HEBBARS KITCHEN
Course: sweet
Cuisine: maharashtra
Keyword: shrikhand recipe
Print Recipe Pin Recipe
easy shrikhand recipe | shrikand sweet | how to make kesar shrikhand

Ingredients

for homemade curd:

  • 8 cup (2 litre) milk
  • 2 tbsp milk powder
  • ½ tsp curd / yogurt / dahi

for shrikhand:

  • 2 cup curd / dahi / yogurt
  • ½ cup powdered sugar
  • 2 tbsp saffron water / kesar water
  • ¼ tsp cardamom powder
  • 10 pistachios, chopped

Instructions

homemade curd preparation:

  • firstly, take 1 cup milk in a heavy-bottomed vessel.
  • stir in 2 tbsp milk powder to get more creamy curd.
  • stir well making sure there are no lumps.
  • now add 7 cup milk and mix well.
  • get the milk to boil on medium flame stirring occasionally.
  • turn off the flame and allow to cool slightly (lukewarm).
  • transfer the milk into another vessel. you can use the same vessel to set the curd.
  • now stir in ½ tsp curd into lukewarm milk. use whole red chilli (with its stalk/head) if you want to make a curd without culture or without using curd / dahi.
  • cover and rest in a warm place for 8 hours. you can also use instant pot / yogurt setter to set the curd if you are living in cold places.
  • after 8 hours, the milk will be set into curd.
  • now refrigerate for 2 to 3 hours to have a very thick and creamy curd.

kesar pista shrikhand preparation:

  • in a large bowl, place a sieve and spread a muslin cloth.
  • pour in 2 cup of prepared curd. you can also use store brought curd here.
  • tie the cloth and allow to rest for 2 hours or until the water drops completely. refrigerate, to prevent curd from turning sour.
  • the curd turns thick and creamy. you can alternatively use store brought hung curd or greek yogurt and skip these steps.
  • take the hung curd into a large bowl and mix well.
  • add in ½ cup powdered sugar, 2 tbsp saffron water and ¼ tsp cardamom powder.
  • mix well making sure everything is well combined.
  • finally, garnish with 10 chopped pistachios and serve shrikhand chilled.
Did you try this recipe?Click a picture and mention @hebbars.kitchen or tag #hebbarskitchen us in Instagram or Twitter
Subscribe to our Youtube ChannelClick here to Subscribe our Youtube Channel and stay updated with our latest video recipes

how to make shrikhand with step by step photo:

homemade curd preparation:

  1. firstly, take 1 cup milk in a heavy-bottomed vessel.
  2. stir in 2 tbsp milk powder to get more creamy curd.
  3. stir well making sure there are no lumps.
  4. now add 7 cup milk and mix well.
  5. get the milk to boil on medium flame stirring occasionally.
  6. turn off the flame and allow to cool slightly (lukewarm). transfer the milk into another vessel. you can use the same vessel to set the curd.
  7. now stir in ½ tsp curd into lukewarm milk. use whole red chilli (with its stalk/head) if you want to make a curd without culture or without using curd / dahi.
  8. cover and rest in a warm place for 8 hours. you can also use instant pot / yogurt setter to set the curd if you are living in cold places.
  9. after 8 hours, the milk will be set into curd.
  10. now refrigerate for 2 to 3 hours to have a very thick and creamy curd.

kesar pista shrikhand preparation:

  1. in a large bowl, place a sieve and spread a muslin cloth.
  2. pour in 2 cup of prepared curd. you can also use store brought curd here.
  3. tie the cloth and allow to rest for 2 hours or until the water drops completely. refrigerate, to prevent curd from turning sour.
  4. the curd turns thick and creamy. you can alternatively use store brought hung curd or greek yogurt and skip these steps.
  5. take the hung curd into a large bowl and mix well.
  6. add in ½ cup powdered sugar, 2 tbsp saffron water and ¼ tsp cardamom powder.
  7. mix well making sure everything is well combined.
  8. finally, garnish with 10 chopped pistachios and serve shrikhand chilled.
    shrikand sweet

notes:

  • firstly, make sure to use fresh thick and creamy curd, to have rich shrikhand.
  • also, the amount of sugar depends on the sourness of curd.
  • additionally, you can add dry fruits of your choice.
  • finally, shrikhand recipe tastes great when served chilled.
this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)
related articles