Shrikhand Recipe |Kesar Shrikhand | Strawberry Shrikhand | Mango Shrikhand | Kiwi Shrikhand

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Shrikhand is the traditional sweet from Gujarat and Maharashtra. It is also known as ‘Matho’. It is made from hung or strained curd/yogurt and sugar.  It is basically an assortment of silky smooth curd, a hint of flavouring and crunch of dry fruits.

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, Kiwi, strawberry and make a fruit based Shrikhand.
  • Either puree the fruits and add in chakka or add chopped fruits to the chakka.
  • Add rose syrup to make rose shrikhand.
  • Melted chocolate mixed with chakka makes a nice chocolate shrikhand.
  • You can add any flavour of jam that you have to the chakka for taste variation.

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.
  • Only add powdered sugar to the shrikhand. If you add normal sugar, it will not dissolve properly and will come in your mouth.

Here i will be sharing 5 different variations of Shrikhand Basic, Kiwi, Strawberry, Kesar and Mango flavour Shrikhand.

Print Recipe
5 from 7 votes

Shrikhand Recipe | Traditional Shrikhand Recipe

It is very popular in western Indian states of maharashtra and Gujarat. In both Maharashtrian and Gujarati weddings, shrikhand is served in the thali meal. You will also see it being served in the thali meals in restaurants.
Prep Time6 hrs
Cook Time5 mins
Course: Dessert, festivals, Indian sweets, Sweet
Cuisine: Indian
Keyword: curd, kesar, kesar shrikhand, kiwi shrikhand, mango, mango shrikhand, shrikhand, strawberry shrikhand, traditional recipes
Author: Bhawna Maharshi

Ingredients

For Chakka :

  • 1 Kg Curd

For Basic Shrikhand

  • 1 Cup Hung Curd ( Chakka )
  • 1/3 Cup Powdered Sugar
  • Pinch of Jaiphal ( Nutmeg )
  • 1/4 tsp Green Cardamom Powder

For Mango Shrikhand :

  • 1 Mango pureed
  • 1 Cup Hung Curd ( Chakka )
  • 1/4 Cup Powdered Sugar

For Strawberry Shrikhand :

  • 1/2 Cup Strawberry Puree
  • 1/3 Cup Powdered Sugar
  • 1 Cup Hung Curd ( Chakka )

For Kesar Shrikhand :

  • 1 Cup Hung Curg ( Chakka )
  • 1/3 Cup Powdered Sugar
  • few strands of Kesar ( Safforn ) soaked
  • 1/4 tsp Green Cardamom Powder

For Kiwi Shrikhand :

  • 1 Cup Hung Curd ( Chakka )
  • 1/2 Cup Kiwi Puree
  • 1/3 Cup Powdered Sugar

Instructions

making hung curd ( Chakka )

  • First line the strainer on a deep bowl. Then line a muslin cheesecloth or kitchen cotton towel on the strainer.Pour the fresh curd. Do use fresh curd and not sour one.
  • Bring the four edges of the muslin together and tie one edge tightly around the rest.Gently press and you will see the whey dripping.
  • Now place a heavy bowl or lid or tray on the tied muslin. If you have a hook, you can also hung the muslin in your refrigerator. Now keep the whole thing in the fridge for 4 to 5 hours or overnight. 
  • Next day the whey will be drained and the hung curd will be ready. Use the collected nutrient rich greenish whey in your everyday food like preparing chapatis, gravies, rice dishes, dals etc.
  • With a silicon spatula, collect the hung curd in a container or lidded bowl if not using it. Cover with its lid and then refrigerate. With the hung curd you can now proceed to make the shrikhand.

making basic shrikhand :

  • Place a seive or strainer on a bowl add hung curd and powdered sugar. Seive to get a velvety texture. If not using a seive you can beat it with a beater also.
  • Now add pinch of nutmeg powder and cardamom powder. Transfer to a serving bowl and keep it in a refrigerator to chill before serving.

making kiwi shrikhand

  • Place a seive or strainer on a bowl add hung curd, kiwi puree and powdered sugar. Seive to get a velvety texture. If not using a seive you can beat it with a beater also. serve chilled.

making strawberry shrikhand

  • Place a seive or strainer on a bowl add hung curd, strawberry puree and powdered sugar. Seive to get a velvety texture. If not using a seive you can beat it with a beater also. serve chilled.

making mango shrikhand

  • Place a seive or strainer on a bowl add hung curd, mango puree and powdered sugar. Seive to get a velvety texture. If not using a seive you can beat it with a beater also. serve chilled.

making kesar shrikhand :

  • Place a seive or strainer on a bowl add hung curd and powdered sugar. Seive to get a velvety texture. If not using a seive you can beat it with a beater also.
  • Now add soaked saffron and cardamom powder. Transfer to a serving bowl and keep it in a refrigerator to chill before serving.

Video

Notes

  • 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.
  • Only add powdered sugar to the shrikhand. If you add normal sugar, it will not dissolve properly and will come in your mouth.
  • You can adjust the sweetness according to your taste and it also depends upon the sweetness of the fruit.

Serving suggestions: 

Shrikhand is usually served as a sweet dish along with feast meal thali (thali may include potato sabji, puri, dal, rice, farsaan, pickle, papad). So a piece of puri is dipped into the shrikhand and eaten. Shrikhand-poori is the best combo. Though, it can be served alone as a dessert after a meal.

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Cooking with lots of love and straight from the heart.

Bhawna Maharshi

Pans n ovens

8 thoughts on “Shrikhand Recipe |Kesar Shrikhand | Strawberry Shrikhand | Mango Shrikhand | Kiwi Shrikhand”

  1. Ranjita says:

    5 stars
    Delicious?✨

  2. Sangeeta sethi says:

    5 stars
    Amazing collection of all flavourful variants of Shrikand..

  3. Jyoti says:

    5 stars
    Superb recipes with excellent presentation.

  4. Harshada Parkar says:

    5 stars
    Amazing flavours of Shrikhand… Will surely give a try, very easy to make

  5. Geetanjali Chhabra Manocha says:

    5 stars
    Superb Amazing n Very Simple recipe… coolness of different flavours???

  6. Upma Budhiraja says:

    5 stars
    Amazing Recipes of Shrikhand …..
    I must try it ??? different flavours..Mangoes..Strawberry..kiwi..Elachi n kesar …
    Thanks Pansnoven for sharing wonderful recipes with us.

  7. Sonia Kriplani. says:

    5 stars
    Yummy receipes, awesome presentation,eye catching presentation..in short it’s WOW !!!??

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