Shrikhand ~ Hung Curd Dessert



I have a soft corner for Shrikhand – period! Give me some thick curd sweetened and spiced with my favorite cardamom and I turn into a little kid, excited about it! I have already posted a few variants on the blog before:

Aamrakhand/ Mango Shrikand

Saffron Shrikand 

Nutella Shrikand

Papaya Shrikand

I felt a bit guilty looking at this list. Where is the plain shrikhand? The plain goodness, with absolutely no additives of any fruit or other flavorings?


Shrikhand is basically a  Gujrati and Maharashtrian delight, served as a stand alone dessert or along with pooris. For us South Indians, pooris are always with a potato bhaji, so having it with something sweet was not a matter I could digest. But once I tried the combination, I was hooked – it is delicious! You must try it to know how it would be. There is a combination of halwa-puri that is so famous in Pakistan. I have tried it a couple of times and enjoyed it, though the HD found it kind of odd. 😀 OK, coming back to the Shrikhand, when I had made this dessert with just plain cardamom and rosewater – which is optional! – I thought, I must post this simple variant as well. Just hung yogurt, sugar and cardamom makes a dessert that will make your mind flutter. Simple, yet so delicious… No wonder it is said, “Simplicity is the ultimate sophistication”! 😉 Off to the recipe…


PST, if you are wondering how to make hung curd, it is just like how you make labneh, only difference is you don’t add any salt and you drain it for lesser time, around 4 hours would do… Simple! You can replace with Greek yogurt and proceed with the remaining steps, though it tastes more authentic with hung curd. 🙂






Shrikand ~ Hung Curd Dessert

Course Dessert
Cuisine Indian
Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Servings 2
Author Rafeeda


  • 1 1/2 cup hung curd cold
  • 2 tbsp raw sugar
  • 1/4 tsp cardamom powder
  • 1 tsp rose water


  • Whip all ingredients using a whisk, together till the sugar is melted.
  • Serve immediately.


Hung curd is made by straining yogurt in a muslin cloth for at least 4 hours till all the whey is separated and thick cheese-like white mass remains.
Serve this dessert cold.

Join the Conversation

  1. I love this Shrikhand and can have it anytime!..//

    1. Rafeeda AR Author says:

      Thanks a lot Srivalli…

  2. Totally agree that sweet for breakfast is not a south indian thing ????.Me too got hooked to these sweet breakfast after coming here .i can gulp it all alone ????

    1. Rafeeda AR Author says:

      Hehe… 😉 Even I prefer having it all alone… Thank you so much Nusrath… 🙂

  3. my favorite dessert of all sesaons.Looks so luscious

    1. Rafeeda AR Author says:

      Thank you so much Ramya…

  4. Wow looks so yummy dessert

    1. Rafeeda AR Author says:

      Thanks Beena…

  5. All time favourite ..just love shrikhand ..looks so yumm

    1. Rafeeda AR Author says:

      Thanks a lot Gloria…

  6. It looks so soft and silky. Sweetie next time try to pipe it out from a bag into a cone. I am sure it would make an awesome Froyo…. Drooling.

    1. Rafeeda AR Author says:

      It is like a froyo, just that it isn’t frozen! I hate the wastage that bags give, I would end up licking them and making a mess of myself… hehe… thanks a lot Tum…

  7. My favorite dessert any time… love it.. your look so creamy ..yum

    1. Rafeeda AR Author says:

      Thank you so much Anupa…

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