Kesar Srikhand

Shrikhand is a sweet dish made using hung curd and powdered sugar and is usually served with puri. It is basically an assortment of silky smooth curd, a hint of flavouring and crunch of dry fruits. Shrikhand Puri is a delight to eat and a breeze to make. So let’s waste no time and see how to make Shrikhand recipe.

What is Shrikhand?

Shrikhand is a sweet dish made using hung curd (Yogurt) and powdered sugar. It is basically an assortment of silky smooth curd, a hint of flavouring and crunch of dry fruits.

It is quite popular in Gujarat and Maharashtra as a dessert or a side dish which is savoured with joy along with Puri.

Shrikhand Ingredients

To make Shrikhand, you requires just 3 ingredients. Fresh plain yogurt (curd), powdered sugar and any flavouring of your choice.

You can keep it plain too.

How to make Shrikhand?

To make Srikhand, yogurt is hung in a muslin cloth till it looses most of its water and becomes thick and creamy. This thick yogurt is called “Chakka’.  Once the chakka is ready, flavoring and powdered sugar is added to it and everything is mixed well to bring it together.

You can use any thin cotton cloth to hang the curd. A good cotton dupatta works great.

Shrikhand Variations

There are many different ingredients that you can add to this sweet and create a different flavor out of it.

I love to make Kesar Shrikhand as I can easily find the ingredients (Kesar and Elaichi) in my home throughout the year, so it gets easy to assemble this dessert.

Mango Shrikhand is also popular as Amrakhand and I recommend that you must try it this mango season.

You could even use seasonal fruits such as chikoo, custard apple, strawberry and make a fruit based Shrikhand.

Tips to make best Shrikhand

Try to use homemade fresh curd to make chakka. Store bought is usually sour and then your Shrikhand will not turn out good.

After pouring the curd in muslin cloth, keep the bowl with the strainer in the refrigerator and let it hang inside the refrigerator. It will prevent the curd from turning sour.

Don’t hurry up the process of removing the liquid from the curd. A good Shrikhand is thick and creamy and not watery.

Add the flavouring in the Chakka only when ready to eat.

You can skip adding saffron in the recipe and make plain one too.

Only add powdered sugar to the shrikhand. If you add normal sugar, it will not dissolve properly and will come in your mouth. To powder the sugar, add it in a blender and blend until smooth.