Authentic Indian Shrikhand Recipe – Cardamom & Saffron Hung Curd Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Shrikhand Recipe – Cardamom & Saffron Hung Curd Dessert

Hey everyone! If you’re looking for a dessert that’s both incredibly delicious and surprisingly easy to make, you’ve come to the right place. Shrikhand is a classic Indian sweet, and honestly, it’s one of my all-time favorites. It’s creamy, dreamy, and bursting with the flavors of cardamom and saffron. I first made this for a family gathering and it was a huge hit – everyone asked for the recipe! Let’s get into it, shall we?

Why You’ll Love This Recipe

This Shrikhand recipe is special because it focuses on making everything from scratch, starting with the curd. It might seem like an extra step, but trust me, the flavor difference is huge. It’s perfect for when you want to impress, or just treat yourself to something truly special. Plus, it’s a no-bake dessert, which is a win in my book, especially during warmer months!

Ingredients

Here’s what you’ll need to create this delightful Shrikhand:

• 8 cups milk (approximately 1.9 liters)
• 2 tbsp milk powder
• ?? tsp curd / yogurt / dahi (about 1-2 tsp – see ingredient notes!)
• 2 cups curd / dahi / yogurt (approximately 475ml)
• ?? cup powdered sugar (start with ½ cup and adjust to taste)
• 2 tbsp saffron water / kesar water
• ?? tsp cardamom powder (about ½ – 1 tsp, depending on preference)
• 10 pistachios, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this Shrikhand:

• Homemade Curd vs. Store-Bought: While you can use store-bought curd, making your own really does make a difference. It’s fresher and tangier, which balances the sweetness beautifully.
• Quality of Saffron: Saffron is precious! A little goes a long way, but good quality saffron will give you a vibrant color and a lovely aroma. Don’t skimp here if you can help it.
• Regional Variations in Sweetness & Spice: Shrikhand sweetness varies across India. Some prefer it very sweet, others more subtly so. Similarly, cardamom levels are a matter of personal taste. Feel free to adjust to your liking! My dadi (grandmother) always added a tiny pinch of nutmeg too – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking (well, not cooking, since it’s no-bake!).

1. First, pour the 8 cups of milk into a large, heavy-bottomed pot. Add the 2 tablespoons of milk powder. This helps create a richer, creamier curd.
2. Bring the milk to a boil, stirring occasionally to prevent it from sticking to the bottom. Once boiling, reduce the heat to low and let it simmer for about 5-7 minutes.
3. Now, turn off the heat and let the milk cool down to lukewarm. This is crucial – if it’s too hot, it will kill the good bacteria in the curd.
4. Once lukewarm, add about 1-2 teaspoons of curd (this is your starter culture!). Gently mix it in.
5. Cover the pot and let it ferment for 8 hours, or overnight, in a warm place. You’ll know it’s ready when the milk has thickened and has a slightly tangy smell.
6. Once fermented, refrigerate the curd for 2-3 hours. This helps it firm up even more.
7. Now for the hanging part! Line a colander with a muslin cloth. Pour the curd into the cloth and tie it securely. Hang it over a bowl or sink for about 2 hours to drain the excess water. This is what gives Shrikhand its thick, luscious texture.
8. In a bowl, combine the hung curd, powdered sugar (start with ½ cup and add more to taste), saffron water, and cardamom powder.
9. Whisk everything together until it’s smooth and creamy. Don’t overmix, though!
10. Garnish with chopped pistachios and chill for at least 30 minutes before serving.

Expert Tips

• Don’t disturb the curd while it’s fermenting! Let it sit undisturbed in a warm place for best results.
• The muslin cloth is key. It ensures you get rid of all the excess water, resulting in a perfectly thick Shrikhand.
• Taste as you go! Adjust the sugar and cardamom to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Shrikhand Adaptation: Use coconut yogurt or cashew cream as a base instead of dairy curd. You might need to adjust the sweetness and cardamom levels. My friend, Priya, swears by her cashew-based Shrikhand!
• Adjusting Sweetness Levels: If you prefer a less sweet Shrikhand, start with ¼ cup of powdered sugar and add more gradually.
• Spice Level – More Cardamom: If you really love cardamom, feel free to add up to 1 ½ teaspoons.
• Festival Adaptations – Holi & Diwali: During Holi, you can add a pinch of rose water for a floral aroma. For Diwali, a sprinkle of chopped nuts like almonds and cashews adds a festive touch.

Serving Suggestions

Shrikhand is delicious on its own, but it’s also lovely served with:

• Puri (Indian fried bread)
• Roti (Indian flatbread)
• As a side with Thali (Indian platter)
• Simply as a chilled dessert after a spicy meal!

Storage Instructions

Shrikhand will stay fresh in the refrigerator for up to 3 days. Store it in an airtight container to prevent it from drying out.

FAQs

Let’s answer some common questions:

What is the best type of milk to use for making Shrikhand? Full-fat milk works best for a richer, creamier Shrikhand. You can use toned milk, but the texture might be slightly less thick.

How do I know if my curd has fermented properly? The milk should have thickened significantly and have a slightly tangy smell. It should also look slightly separated.

Can I use store-bought hung curd instead of making it myself? Yes, you can! But homemade hung curd will always have a superior flavor and texture.

What is the significance of saffron in Shrikhand? Saffron adds a beautiful color, aroma, and a subtle, luxurious flavor. It’s considered a very auspicious ingredient in Indian cuisine.

How long does Shrikhand stay fresh in the refrigerator? Shrikhand stays fresh for up to 3 days when stored in an airtight container in the refrigerator.

Enjoy making this delicious and authentic Indian Shrikhand! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!