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: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.

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