Shrikhand Sweet / Homemade Shrikhand Recipe with stepwise pics and a short YouTube video. It is a traditional Indian sweet or dessert prepared from hung curd especially in Maharashtra and Gujarat. Hung curd is nothing but the thick creamy curd alone, where the whey water is completely drained. If you are pressed out of time and don’t want to go for any elaborate preparation for Janmashtami, then this recipe is the right choice. Just little powdered sugar, 1 pinch of cardamom powder, rose essence is blended with hung curd and the neivedyam for Little Krishna is ready. I can give you more tips, to quicken the process store-bought hung curd or Greek yoghurt can also be used, if you don’t have nuts in hand, just use cardamom powder and saffron alone, then too it tastes good. If you like my video, please SUBSCRIBE to my youtube channel. If interested check my Mango Shrikhand Recipe, 75+ Janmashtami Recipes and 100+ Lockdown Recipes.
Check my other Janmashtami Recipes like
1. Nei Appam
2. Milk Kheer / Paal Payasam
3. Poha / Aval Kesari
4. Dry Fruits Ladoo
5. Papaya Halwa
6. Makhana Namkeen
Shrikhand Sweet
Homemade Shrikhand Recipe | Shrikhand Sweet
Ingredients
- 1 Cup Fresh Curd
- 2 tbsp Powdered Sugar
- 1 Drop Rose Essence / Rose Water
- 1 tbsp Milk
- 1 Pinch Cardamom Powder
- 1 tbsp Mixed Nuts (Almonds/Pista/Chironji)
- 1 tsp Sugar Candy (Optional)
Instructions
- First, measure and keep all the ingredients ready. I used almonds and chiroli / chironji nuts but it can be replaced with pista or any dry fruits of your choice. Then, powder the sugar or use very fine sugar and slice the almonds.
- In a strainer spread a thin or muslin cloth. Then, pour the curd over the cloth.
- Now, place the strainer in a deep curved bowl. Gather the ends of the cloth tightly.
- Place a heavy object over the cloth. Don't keep the cloth directly in the bowl, else the water from the curd does not separate. Keep the bowl in the refrigerator for 3 to 4 hours or overnight. Also, you can hang the curd in the refrigerator shelf itself and keep a bowl underneath to collect the whey water. Never keep it outside otherwise the curd turns sour.
- The water from the curd (whey water) separates completely and now the thick hung curd or chakka is ready.
- Transfer the hung curd to a mixing bowl. Then, add powdered sugar and 1 drop of rose essence.
- Pour 1 tbsp of chilled milk to loosen the hung curd slightly.
- Add 1 pinch of cardamom powder.
- Add the chiroli nuts and almonds.
- If preferred, add 1 tsp of sugar candy for more sweetness and a slight crunch. Gently mix everything well, also you can slightly blend with a hand wire whisk or electric blender for 1 minute.
- Transfer the shrikhand to a serving bowl and refrigerate it till serving.
- Set the shrikhand in the refrigerator for 30 minutes and top up with saffron or nuts before serving.Try this Shrikhand Sweet for this coming Gokulashtami festival.
Notes
Tips for Shrikhand Sweet
1. Use fresh and unsour curd only. Sour curd changes the whole taste of the Shrikhand Sweet and smells bad. 2. Use a thin or muslin cloth to separate the whey water from the curd. You can use white coloured dupatta too. 3. Keep the curd undisturbed for a minimum time of 3 hours or for 1 day, to get a thick and creamy hung curd. 4. Always keep the curd inside the refrigerator during the setting time, so it does not turn sour. 5. The separated whey water from the curd can be used to prepare Chapati, Roti, Gravy, soups etc, so don't discard it. 6. To quicken the process, store-bought Hung Curd or Greek Yogurt can also be used. 7. Use powdered sugar or fine sugar only. Don't add whole sugar crystals as it does not get dissolved after mixing too. 8. Adjust sugar as per sweetness required for this Homemade Shrikhand Recipe. 9. For Kesar Shrikhand, 1/4 tsp of saffron can be mixed in milk and then added to the shrikhand. 10. I used both rose essence cardamom powder for flavouring. You can choose anyone. 10. Nuts like pistachios, almonds, chironji can be adjusted as per preference.
Homemade Shrikhand Recipe
Method for Shrikhand Recipe
1. First, measure and keep all the ingredients ready. I used almonds and chiroli / chironji nuts but it can be replaced with pista or any dry fruits of your choice. Then, powder the sugar or use very fine sugar and slice the almonds.
2. Measure and keep 1 cup of curd. Use fresh and unsour curd only.
3. In a strainer spread a thin or muslin cloth. Then, pour the curd over the cloth.
4. Now, place the strainer in a deep curved bowl. Gather the ends of the cloth tightly.
5. Place a heavy object over the cloth. Don’t keep the cloth directly in the bowl, else the water from the curd does not separate. Keep the bowl in the refrigerator for 3 to 4 hours or overnight. Also, you can hang the curd in the refrigerator shelf itself and keep a bowl underneath to collect the whey water. Never keep it outside otherwise the curd turns sour.
6. The water from the curd (whey water) separates completely and now the thick hung curd or chakka is ready.
7. Transfer the hung curd to a mixing bowl. Then, add powdered sugar and 1 drop of rose essence.
8. Pour 1 tbsp of chilled milk to loosen the hung curd slightly.
9. Add 1 pinch of cardamom powder.
10. Add the chiroli nuts and almonds.
11. If preferred, add 1 tsp of sugar candy for more sweetness and a slight crunch. Gently mix everything well, also you can slightly blend with a hand wire whisk or electric blender for 1 minute.
12. Transfer the shrikhand to a serving bowl and refrigerate it till serving.
13. Set the shrikhand in the refrigerator for 30 minutes and top up with saffron or nuts before serving.
Try this Shrikhand Sweet for this coming Gokulashtami festival.
Shrikhand Ki Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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