Tuesday, August 20, 2013


This is a Gujarati delicacy which can be made in varied flavours. My personal favourite is  kesar elaichi. As kids we used to relish it with tiny poories that mom made for us. It is such a simple dessert but when I tried my hand at it for the first time after I got married, it never turned out as creamy as mom's. I knew I was going wrong somewhere. The tip I got from her was to hang the curd for at least 8 hours, preferably overnight to get the thick hung curd.. Make sure that if you are making any other flavours like mango, strawberry the pulp has to be very thick and not watery.

Hung curd ... 1 cup
( made from 2-3 cups of yogurt depending on its consistency )
Icing sugar ....... 3-4 tbsps.
(sugar also has to be adjusted as per your preference and also how sour the yogurt is )
Elaichi powder .. 1/4 tsp
Kesar / saffron ... a generous pinch soaked in a little warm milk.
Unsalted and sliced pistachio nuts .. 2-3 for garnishing.

1. Hang the yogurt in a muslin cloth for minimum 8 hours or over night to make the hung curd.
2. Take the thick hung curd in a bowl and add the cardamom powder and saffron.
3. Whisk it and add sugar little by little while doing this.
4. Spoon it into the serving bowl and garnish with sliced pistachios and a little saffron.
Refrigerate and serve chilled.

Pin for later

You may also like:

Amrakhand / Mango Shrikhand


  1. Looks so inviting and colorful! :)

  2. Replies
    1. Yes dear.. very nice and flavourful dessert

  3. Perfectly done.. Love to taste it !

  4. very tempting... and your mom's tip on hanging them for 8 hrs is so perfect... if I do any lesser time, it is not as creamy... Thanks for sending this yummy recipe to my event.. Looking for more yummy recipes...

    Event - Authentic Indian Sweets w giveaway
    Event - Kid's delight - Sweet Treats
    Event - WTML w giveaway

  5. looks like it is raining mangoes in the blogger world. I'm not complaining, bring it on.. let me start with a shrikand :D

    1. Mango is a king of fruits.. everyone loves them :)

  6. An all time favorite.
    Thanks for linking it to Only and Cook Like Mom Events.


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  7. I've never had shrikhand before so I'll be trying this out - thank you for sharing the recipe (and the tip about hanging the curd for longer).

  8. I love the flavor of saffron, this sounds wonderful. Thanks for sharing on Hearth & Soul Hop. :)

  9. Very delicious shrikhand, thanks for sharing with Hearth and Soul blog hop.


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