Shrikhand Recipe | Homemade Shrikhand Recipe
Prep time
Total time
Shrikhand is a traditional Indian sweet dish widely popular in Western states. It is a thick, creamy and nutty dessert made from strained curd( Dahi ).
Recipe type: Dessert
Cuisine: Indian
Serves: 3 - 4
  • Hung curd - 2 cup ( how to make refer recipe and tips )
  • Or
  • Full-cream milk - 1 liter
  • Sugar / Misri - ½ - ¾ cup, as per taste
  • Saffron - a generous pinch, infuse in 2 tbsp warm milk in advance
  • Cardamom powder - ⅛ - ¼ tsp, as per liking
  • Almonds, chopped or flakes - as per need
  • Pistachios, chopped or flakes - as per need
  • Rose petals - for garnishing
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Method for preparing Hung Curd at home :
  2. To prepare Shrikhand, we need fresh curd that is not sour at all.
  3. Either make a fresh curd at home and chill it for 4-5 hours or use good quality fresh store-bought curd.
  4. Take a pan, place a strainer over it. Cover it with a wet muslin cloth.
  5. Pour chilled curd. Bring together all the ends of the cloth and tie it.
  6. To strain the water out of the curd completely, put some weight on it( refer to the video recipe).
  7. Let it rest overnight or at least for 4-5 hours in the refrigerator.
  8. Take the hung curd out from the fridge.
  9. Squeeze the cloth gently and transfer the hung curd into a bowl.
Method for Shrikhand :
  1. In a bowl, add hung curd.
  2. Add sugar ( regular / powdered ) or Misri / Rock Sugar ( hand-pounded / Powdered ).
  3. Add Chopped nuts, saffron-infused milk, and cardamom powder.
  4. Gently fold everything. Make sure sugar and hung curd are incorporated nicely.
  5. Again set it in the refrigerator for 3-4 hours.
  6. Once the sugar has dissolved nicely, give a nice mix.
  7. Garnish with chopped nuts and rose petals.
  8. Serve with a meal or as a dessert after a meal.
If making hung curd at home, use chilled fresh curd which should not be sour.
During the straining process, make sure there is enough gap between the base of the strainer and pan.
Refrigerate the curd during the straining process otherwise, there are chances of getting sour.
Put weight on it to strain the maximum water out of the curd.
Refrigerate it in an airtight container and consume it within 2 days.
You can add nuts, dried fruits, and flavors of your choice and every time can make different flavors of Shrikhand.
Kesar, cardamom, mixed fruit, dry fruit, and mango are popular flavors of Shrikhand.
Recipe by Zeel's Kitchen at