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Shrikhand (Below)


Fruit Shrikhand

8 cups fresh curds (yoghurt)
1-1/2 cup sugar, powdered
1/2 teaspoon cardamom powder
1 cup mixture of orange segments, grapes and bananas

Hang curds in a muslin cloth to remove water. Keep for at least four hours to drain out completely. Put the thick curd in a thali, mix in powdered sugar. Whisk the mixture for even mixing. Mix in cardamom and fruit pieces. Keep in the refrigerator till time to offer.

Rangeen Srikhand

2 pieces Cardamom, powdered
1 tsp. Curd, beaten
1 tsp. Pistachios, sliced
2 drops Rose Water
pinch Saffron
1 cup Sugar, powdered
1 drop each Red and Green Food Colouring
1 tbsp. Dry Nuts, chopped
3 cups Milk

Boil the milk. When slightly cool, add beaten curd. Let the curd set in fridge for 10 to 12 hours. Tie the curd in a muslin cloth and hang for two hours for the water to drain out. Tie a strong cloth over a pan and add a small quantity of sugar and curd at a time and mix well over the cloth till the mixture is strained through the cloth. Repeat the process till all the curd and sugar is used up. Add cardamom powder and mix well. Divide the shrikhand into three equal portions. Add saffron to the first portion. Add rose extract and red color to the second portion and chopped pistachio and green colour to the third portion. Arrange three different layers of shrikhand, one after the other in a glass custard cup. Sprinkle the chopped nuts on top. Offer chilled.

Shrikhand #1

4 cups Yogurt, plain
1/2 tsp Saffron threads
1/4 cup Sour Cream
1/3 cup Sugar
4 green Cardamon pods, ground

For Garnish:
Fresh fruit (berries, etc.)
2 tblsp Almonds, sliced, toasted

Line a colander with double thickness of cheesecloth. Spoon the yogurt into the cloth, gather up corners, tie with string and hang to drip dry for at least 15 hours. (In summer do this in fridge.) Yields about 1-3/4 cups yogurt cheese. Place saffron threads in small pan and toast over low heat until brittle. Cool and crush with a rolling pin. Transfer yogurt cheese to a bowl. Add the saffron, sour cream sugar and cardamon. Mix thoroughly with the back of a spoon. Garnish with fruit almonds, and offer.

Shrikhand #2

Milk - 3 litres
Lemon juice - cup
Pista (pistachios) - 10
Badam (almonds) - 5
Cardamom - 10
Saffron - few strands

Boil the milk in a cooker. Add lemon to split. Set the curd for several hours, then hang to drip out excess liquid. Cover the table with paper and cloth and spread the curd evenly. After an hour remove the thick formation and add 1-3/4 cups sugar. Put the shrikhand and a little sugar in a strainer and sieve till all is mixed. Powder the cardamoms. Cut badam and pista into small pieces and add. Heat saffron strands in one tbsp milk and add it to the above mixture. Garnish and offer.

Shrikhand #3

Condensed milk - 1 can
Curd (Yoghurt) - 2 cups
Mixed chopped nuts, Handful
Cardamom powder to taste

Beat condensed milk and curd well and pour it in an aluminum vessel. Cover the vessel with an aluminum foil tightly. Heat water in a cooker. When it is about to boil, put the vessel inside the cooker. Now cover the cooker, take out the whistle and just put the cover, don't have to close the lid tight. Let it boil in a slow flame for 20 minutes. After that take out the vessel from the cooker and open the foil. The Srikhand is ready. Allow it to cool and put it inside the fridge. Add chopped nuts and cardamom on top, and offer.

Shrikhand #4

1 cup Paneer (loose)
1 pound Yogurt
1 can condensed milk
2-4 green cardamoms, powdered
A few nuts, minced

Hang the yogurt for about 30 minutes in a fine muslin cloth until all the water drains away. Meanwhile blend together the paneer and condensed milk to a creamy paste. Blend in the yogurt. Mix in the nuts and cardamoms. Chill and offer.

Shrikhand #5

Plain yogurt/curd 1 cup
Sour cream 1 cup
Sugar, powdered 3/4 cup
Almonds, sliced 1 Tblspoon
Cardamom powder 1/4 teaspoon

Hang curd in a muslin cloth to remove water. Keep for at least four hours to drain out completely. Take out thick curd in a bowl and mix in sour cream. Add powdered sugar and mix well. Stir in cardamom powder and sliced almonds. Keep in the refrigerator till ready to offer. Garnish with a little cardamom powder and sliced almonds.

Shrikhand #6

Yogurt 4 pounds
Saffron 1 tsp.
Milk, cold 2 tbsps.
Green cardamom powder 1-1/4 tsp.
Pistachios 1/4 cup
Almonds 1/4 cup
Sugar To taste

Hang the yogurt in a muslin cloth, in a cool place until all the liquid from the yogurt has drained off. (Approx. 3 hours). Dissolve the saffron in the milk and set aside. Blanch the almonds, cool and cut into slivers. Cut the pistachios into slivers and powder the sugar. Tie a clean muslin cloth tightly over the mouth of a large clean vessel. The muslin cloth acts as a sieve, and should not sag in the middle. Use a clean thick string to tie the cloth over the vessel. Transfer the thick yogurt along with the sugar over the muslin cloth, in small quantities. For every cup of thick yogurt, add 3/4 cup of sugar. Rub the above mixture firmly over the cloth, till the whole mixture is sieved through. Add the dissolved saffron, almonds, pistachios and cardamom powder to the sieved mixture. Mix well and transfer to a glass bowl and refrigerate till cold.


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