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Shrikhand is a traditional Maharashtrian dish which usually been prepared during festivals, marriages or any religious function. It goes well with hot puri. It is prepared from hung curd, called as Chakka. Chakka is whisked, sugar, dry fruits, kesar, cardamom powder is added, chilled and served.    

Cooking Time

Preparation Time :7 Hr 0 Min

Cook Time : 10 Min

Total Time : 7 Hr 10 Min


Serves : 6
  • 5-6 cups fresh thick curd

  • 1 3/4 cups castor sugar / fine sugar

  • 1/2 tbsp saffron strands

  • 1 tbsp warm milk (to soak saffron strands)

  • 1/2 tsp cardamom powder

  • 1/4 tsp nutmeg powder

  • 2 tbsp crushed or finely chopped dry fruits

  • 2-3 nos for garnishing – saffron strands chopped dry fruits.


  • Strain yogurt using a strainer lined with muslin cloth or cheesecloth.
  • Bring the cloth edges together and tie one edge around the rest.
  • Hung it for 5-6 hrs or overnight until all liquid from yogurt if drained off. Use a bowl to collect drained water.
  • Next day remove it in a large deep bowl. Add castor sugar, nutmeg powder and cardamom powder in chakka. Mix well-using hand beater or whisk it.
  • In a small bowl take warm milk. Dissolve saffron strands.
  • Add dissolved saffron strands, sliced or chopped dry fruits. Mix well.
  • Store in a container and transfer it into the refrigerator.
  • Chill and serve.