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  • Writer's pictureSara

Day 107 (14/12): Shrikhand

Updated: May 25, 2022

I made shrikhand! It's always been one of my favourite desserts — and the principle behind it is very simple, so I decided to give it a try.

Here's the recipe (two servings):


  • Half a kilogram of storebought thick yoghurt

  • Half a cup of jaggery powder/powdered sugar

  • A few strands of saffron

  • Two pinches of nutmeg

Special tools:

  • Muslin cloth

  • Sieve


  • Start by taking the yoghurt and placing it in a muslin cloth.

  • Place the muslin cloth in a sieve over a bowl.

  • Squeeze the yoghurt till the whey starts to come out.

  • Tie a tight knot in the muslin cloth.

  • Let the whey drip from the yoghurt for about thirty minutes.

  • Squeeze it one more time before proceeding.

Note: The whey can be used instead of water in making doughs.

  • Keep three tablespoons of the hung curd aside.

  • Place the rest of the hung curd in a bowl and add the jaggery powder.

  • Mix it well.

  • Add a few strands of saffron and nutmeg.

  • Blend the shrikhand in a mixer grinder for about three seconds.

  • Add the three tablespoons of hung curd you kept aside earlier, and mix well with a spoon.

  • Top with saffron strands or nuts of choice.

  • Refrigerate the shrikhand for two hours, and enjoy!

Let me know if you try this recipe — it's truly delicious. :)

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