Ingredients

  • Serves 6 people
  • For hung curd:

    1 kg fresh full fat yogurt 

    1 meter muslin cloth 

     

    For Srikhand:

    80 g powdered sugar 

    2 g cardamom powder 

    20 g chopped almonds

    5 g warm milk

     

    For Garnish:

    10 to 12 finely-sliced almonds

Srikhand (Hung Curd Pudding)
Recipe Courtesy of
Asian Food Network

Srikhand (Hung Curd Pudding)

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Srikhand is one of the most traditional Indian desserts that originated in the western province of Maharashtra. It is made with hung curd or Chakka Dahi, and is widely famous across all cultures in India. The versatility of Srikhand is what makes it so special. Some common flavors of Srikhand are mango, Kesar (saffron), dry fruits (almonds, pistachios, and raisins) and the very traditional cardamom flavored Srikhand shared in this recipe.
  • Easy
  • 300 min
  • 0 min
  • 15 min
  • 2 steps
  • 7 Ingredients
  • Easy
  • 2 steps
  • 7 Ingredients
  • 300 min
  • 0 min
  • 15 min

Instructions

  1. Make the hung curd

    • First, place a large strainer or colander over a deep bowl. Line the strainer with the muslin cloth. Make sure to use a deep bowl as you need distance between the yogurt and the whey that is accumulated in the bowl.
    • Add the full fat yogurt on to the muslin cloth.
    • Bring the four edges of the muslin cloth together and tie tightly in the centre.
    • If you gently press the muslin cloth, you will see the whey dripping.
    • Place a heavy bowl on the tied muslin cloth. If you have a hook, you can also hang the muslin cloth over a strainer in your refrigerator.
    • Keep the bowl with the strainer in the fridge for 4 to 5 hours or overnight. 
    • Check the hung curd. It should have the texture of a moist dough and you should see at least 500 to 700 ml of whey collected in the bowl.
    Make the hung curd


  2. Make the Srikhand

    • In a small bowl, add the warm milk and the saffron. Stir and keep aside.
    • Add the hung curd in a bowl and add the powdered sugar.
    • Lightly stir this mixture with a spatula or a spoon.
    • Add the saffron soaking milk along with the saffron threads.
    • Using an electric beater, begin to whip the hung curd. 
    • Whip the Srikhand mixture until it is smooth and you do not see any lumps. The sugar should also be dissolved. If needed, you can add more sugar as per taste.
    • Once the sugar is completely dissolved, set the Srikhand in the refrigerator to chill for 1 hour.
    Make the Srikhand


Plate and Serve!

Serve the Srikhand cold and garnish with saffron threads and chopped pistachios.

Plate and Serve!
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    Ingredients
    • Serves 6 people
    • For hung curd:

      1 kg fresh full fat yogurt 

      1 meter muslin cloth 

       

      For Srikhand:

      80 g powdered sugar 

      2 g cardamom powder 

      20 g chopped almonds

      5 g warm milk

       

      For Garnish:

      10 to 12 finely-sliced almonds

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