Indian-Style Sweetened Curd Pudding - Gujarati Shrikhand

    (3)
    3 hours 20 min

    Shrikand is an Indian dessert, originating from Gujarati. It's based on milk curds and sugar, which is lightly fragranced with cardamom and saffron. It can eaten on its own or as part of a meal.


    3 people made this

    Ingredients
    Serves: 4 

    • 1.4 litres natural yogurt
    • 2 large pinches saffron threads
    • 2 tablespoons warm milk
    • 500g icing sugar, or to taste
    • 1 teaspoon ground cardamom
    • 30g pistachio nuts, chopped
    • 2 drops yellow food colouring

    Method
    Prep:10min  ›  Cook:10min  ›  Extra time:3hr chilling  ›  Ready in:3hr20min 

    1. Tie a piece of cheesecloth over a large bowl. Pour the yogurt onto the cheesecloth and place in refrigerator for 2 to 3 hours to drain. Press the yogurt firmly with a spoon to release any excess liquid. The remaining yogurt should be thick. Transfer the yogurt to a clean bowl.
    2. Soak the saffron threads in the warm milk for 10 minutes; stir into the yogurt. Add the sugar, pistachio nuts and cardamom and mix well. Stir the food colouring into the mixture until you get the colour you like. Refrigerate until completely chilled, about 1 hour.
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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    8

    it would help to hang the yougurt overnight instead of just for 2-3 hours. Traditional Gujurati shrikhand is very thick, and I found that it was still a bit watery after hanging for 3 hrs, esp if you have to add 2tbsp milk with the saffron  -  08 Apr 2011  (Review from Allrecipes US | Canada)

    by
    2

    I found this recipe while looking for saffron uses. I made it because it sounds like a hit just by reading the recipe. If you leave out the saffron and use green food coloring instead of yellow, call it pistachio pudding and you've got a hit.  -  26 Nov 2010  (Review from Allrecipes US | Canada)

    by
    0

    Totally awesome! The one from the stores is too sweet, but this homemade one is simple, and tasty!  -  15 Aug 2010  (Review from Allrecipes US | Canada)

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