Shrikhant (flavored indian Yogurt) is a popular creamy dessert of Maharashtra.

  • Thick fresh curds (hung) – 250 ml
  • Sugar – 1 cup (200ml), powdered very fine
  • Cardamom powder – ½ tsp
  • Saffron – a pinch, warm and powder
  • Almonds – 7, 8 blanched and chopped
  • Pistas – 5, 6 blanched and chopped.
  1. Drain the curds thoroughly by tying in a muslin cloth or using the curd strainer. I prefer to keep this in the fridge for 6-8 hrs, to prevent it from becoming sour.
  2. Blend finely powdered sugar with the hung curds, beating with a wooden spoon – do not use the mixie or handblender.
  3. Add spices and mix well.
  4. Pour into individual glass bowls.
  5. Garnish with chopped nuts.
  6. Chill thoroughly before serving.


  • For mango shrikant, add thick mango pulp with more sugar to the hung curds. Cardamom is not necessary; but saffron gives a delightful taste.
  • If you add less sugar, the setting will not be firm.