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Shrikhand london kastoori.jpg


Shrikhand [1] [2] is a dessert like dish of Gujerat. Commonly served with puris, or can be used as a substitute of whipped cream when combined with fresh fruit.


  • 3 cups plain nonfat yogurt, divided
  • 3/4 tsp saffron threads
  • 2 tbsp hot milk
  • 2 cups granulated sugar
  • 1/4 cup chopped raw pistachios


  1. Separate yogurt into equal halves.
  2. Put each half in a a double layer of cheesecloth.
  3. Tie cheesecloth with yogurt tightly.
  4. Put in colander.
  5. Put colander over/in a large bowl.
  6. Put in fridge for ~6 hours, achieveing the liquid having drained from yogurt into the bowl.
  7. For ~15 min soak saffron in hot milk.
  8. Take drained yogurt and place in a bowl.
  9. Slowly mix (by hand!!)in sugar, achieveing smooth lump free consistency.
  10. Include saffron milk, hand mixing well.
  11. Place in separate serving bowls.
  12. Put nuts in each bowl and chill in fridge for ~2 hours before serving.


  1. Vaswani, Suneeta (2004). Easy Indian Cooking. Robert Rose Inc.. pp. 178. ISBN 0-7788-0088-1. 
  2. Bharadwaj, Monisha (2006). the Indian kitchen. Kyodo Printing Co. Pte. Ltd.. pp. 38. ISBN 978-1-85626-659-8.