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Shrikhand served in a bowl with a generous garnish of kesar and elaichi

Shrikhand | Kesar Elaichi Shrikhand

Shrikhand is a traditional Indian sweet from the states of Maharashtra and Gujarat. This is a traditional recipe from my mom passed on to her by her dad.
5 from 3 votes
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Course: Dessert
Cuisine: Indian
Keyword: Cardamom, Curd, Saffron, Yogurt
Prep Time: 30 minutes
Resting Time: 5 hours
Author: Renu Agrawal-Dongre


  • Curd/Yogurt from 1 Ltr Full fat milk
  • 3/4 - 1 cup Sugar Depends on your taste
  • 1 tsp Cardamom Powder
  • 15-20 Strands Saffron Kesar
  • 2-3 tbsp chopped pistachio Optional


  • Put a sieve over a wide bowl in such a way that the sieve is on the top and does not touch the bottom on the bowl .
  • Put up a clean muslin cloth on top of it.
  • Add in the yogurt over this, cover it lightly with the same cloth or a plate.
  • Keep it in the fridge overnight or atleast for 5-6 hours.
  • Alternatively you can add the yogurt in a muslin cloth and hang this for 5-6 hours, so that it helps the water to come out.
  • After a few hours, the water will be seperated.
  • You will now have a thick yogurt/curd called as chakka.
  • If you are using a beater, in a wide bowl add in the strained ygorut/curd or chakka.
  • Alternatively take a high-hipped platter (paraaand add the strained ygorut/curd or chakka.
  • Add in the sugar and beat until all the sugar is dissolved completely and you get a nice fluffier and creamy texture.
  • Now add the Saffron strands and cardamom.
  • If using pistachio add it now.
  • Refrigerate and let it cool for a few hours.
  • Serve it with some hot puri's or enjoy it as a dessert on its own.
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