Shrikhand Recipe


  • 1 kg Curd
  • 1 tbsp warm Milk
  • Few strands Kesar
  • 2 tsp Cardamom powder
  • 3/4 cup powdered Sugar
  • Slivers of Pistachios and Almonds


  1. Hang the curd in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
  2. Rub the saffron into the warm milk until it dissolves.
  3. Mix together the hung curd, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
  4. Place in the refrigerator. Serve cold garnished with slivers of pistachios and almonds.

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.

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