Belkhand /Woodapple Shrikhand

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Belkhand /Woodapple Shrikhand


This is my loving mom's traditional recipe.  Wood apple is beneficial during summers as it prevents us from getting heat strokes and indigestion.  Shrikhand is a thick and rich creamy sweet yogurt recipe. This is a unique and different, twisted version of shrikhand with addition of pulp of bel/ wood apple fruit, cardamom and dry fruits.   

Cooking Time

Preparation Time :15 Min

Cook Time : 2 Hr 0 Min

Total Time : 2 Hr 15 Min


Serves : 4
  • 2 cups yogurt fresh

  • 1 cups bel/wood apple pulp (deseeded)

  • 2 nos cardamoms/elaichi crushed

  • 1 cups powdered sugar or as required

  • 1 tsp rose water

  • 1 tbsp for the garnish : pistachios chopped

  • 2 pinch saffron threads


  • Hang the curd in a muslin, cheese cloth for 2 hours.
  • Break the wood apple into 2 halves and scoop out the pulp, remove the seeds.
  • Collect the pulp in a big bowl and soak in half cup of water for an hour.
  • Mash the pulp and remove the seeds if any.
  • Now purée the bel pulp along with the cardamon in a blender until smooth.
  • Take out the curd in a bowl from the muslin cloth.
  • Add the thick bel puree to the curd and mix very well for about 5-6 minutes You can also use a blender.
  • Now add rose water and sugar.
  • Blend until mixture is smooth and lump free.
  • Pour shrikhand in individual serving bowls.
  • Chill for 2 hours and garnish with dry fruits and saffron.
  • Serve the belkhand in the bel shell or serving bowls.
  • Its an amazing finger licking dish which
  • goes well with pooris, paranthas or you can have just like that.