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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.