shrikhand recipe | how to make badam pista shrikhand

shrikhand recipe sweet

shrikhand recipe with step by step pictures | how to make badam pista shrikhand – dussehra special recipe

The festivities in India are in full swing at the moment with different festivals coming up back to back as usual around this time of the year. Indian festivals are associated with the idea of cooking various kinds of foods that are specific for a region or cultural sect. Nevertheless, everyone enjoys these delicacies by the virtue of love for food and the spirit of unity.

Today is the last day of Navratri and it’s Dussehra (दशहरा) tomorrow; also known as Vijayadashmi (विजयदशमी) and Maha Navmi (महा नवमी). Today’s sweet dish recipe is a special one. It’s called the Badam Pista Shrikhand. It is a tradition among the people of Maharashtra to make shrikhand-puri (श्रीखंड पूरी) on the day of Dussehra along with potato curry and some Masale Bhaat.

The Shrikhand recipe (श्रीखंड रेसिपी) varies from one family to another depending on their choice. Some make just plain Shrikhand with just green cardamom/elaichi, some make it with elaichi and kesar/saffron. Some people like to add either pistachios or almonds or both to their shrikhand recipe.

For the uninitiated, shrikhand is the Indian version of froyo. It is made with hung curd or chakka (चक्का) as they call it in Hindi. You can make shrikhand with greek yogurt too. Shrikhand is sweet, fragrant and it is served chilled. This is the badam pista shrikhand recipe that my mother-in-law has been making since many many years. To carry the tradition forward, she has taught me her recipe for shrikhand that’s creamy, rich, and sinful. It has all the good stuff in it; nuts, saffron, and a couple of spices. This is by far the best shrikhand that I have tasted and no ready-made shrikhand comes close to it.

Here is the picture of the traditional meal for Dussehra at my place. Shrikhand can be had on its own too. It tastes great with pooris. A poori is a deep-fried unleavened Indian bread. The dry potato curry is also had with the pooris. Next up is the masale bhaat, which is a rice preparation made with goda masala, a kind of Maharashtrian spice blend. It’s less spicy but high on flavors.

make shrikhand recipe one day ahead

Here is a tip. It will also save you time on the busy festive day. Shrikhand tastes best when you leave it in the fridge overnight. So you can make this today since it’s Dussehra tomorrow.

more indian sweet dish recipes

If you are looking for some rich and sinful desserts, check out this list of Indian sweets recipes.

Now let’s take a look at the Shrikhand ingredients and preparation.

how to make shrikhand recipe

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Shrikhand Recipe | How to Make Badam Pista Shrikhand
 
Prep time
Total time
 
Badam Pista Shrikhand Recipe - A rich dessert made with hung curd that's flavored with green cardamom, saffron and loaded with almonds and pistachios. It can be served on its own or as a side with hot, puffy puris.
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 6
Ingredients
For Making the Shrikhand
  • Fresh curd made from whole milk - 6 cups
  • Powdered sugar - 1 cup
  • Pistachio flakes - 2 tbsp
  • Almond flakes - 2 tbsp
  • Saffron - few strands soaked in 1 tbsp warm milk
  • Seeds from 5 green cardamom/elaichi pods - pounded to a fine powder
  • Nutmeg/Jaiphal - ⅛ tsp, grated
For Garnish
  • Almond flakes
  • Pistachio Flakes
Instructions
  1. Start of by lining a colander with a clean a muslin cloth or any fine cotton cloth. Pour in the curd.
  2. Gather the edges of the cloth and bring them together to form a pouch. Secure the pouch by tying it with a strip of cloth or a ribbon.
  3. Hang the pouch containing the curd at a clean place in the kitchen and place a bowl underneath to catch the dripping water. The time for which the curd should be hanged depends on its water content. I needed to hang mine for 4 hours.
  4. Six cups of curd made from whole milk will yield around 500 grams of hung curd/chakka.
  5. Place a fine sieve over a mixing bowl and transfer the hung curd to it. Use a spatula to make the hung curd pass through the sieve to get a smooth curd that's free of any granules.
  6. Add the nuts, saffron infused milk, powdered sugar, green cardamom, and nutmeg to the hung curd. Mix well.
  7. Cover the bowl with a cling film or a plate and pop it into the fridge until it's chilled. The flavors would develop further if you keep it for longer.
  8. Badam Pista shrikhand recipe is ready. Transfer it to a serving bowl and garnish with more flaked almonds and pistachios. When ready to eat, serve it in individual bowls. Enjoy!

 

badam pista shrikhand recipe with step by step pictures below


Step 1

Prepare the ingredients needed to make badam pista shrikhand. That’s chakka/hung curd, nuts, powdered sugar, saffron infused milk, and green cardamom and nutmeg (I have combined them in one bowl).

ingredients for shrikhand recipe


Step 2

Start of by lining a colander with a clean a muslin cloth or any fine cotton cloth. Pour in 6 cups of fresh curd.

tying the curd in a cloth to make hung curd or chakka for shrikhand


Step 3

Gather the edges of the cloth and bring them together to form a pouch. Secure the pouch by tying it with a strip of cloth or a ribbon.

jow to make hung curd at home


Step 4

Hang the pouch containing the curd at a clean place in the kitchen and place a bowl underneath to catch the dripping water. The time for which the curd should be hanged depends on its water content. I needed to hang mine for 4 hours.

how to make chakka for shrikhand


Step 5

Six cups of curd made from whole milk will yield around 500 grams of hung curd/chakka.

chakka or hung curd for shrikhand recipe is ready


Step 6

Place a fine sieve over a mixing bowl and transfer the hung curd to it. Use a spatula to make the hung curd pass through the sieve.

passing the hung curd through a sieve


Step 7

Now we have a smooth curd that’s free of any granules.

smooth hung curd for shrikhand


Step 8

Add 2 tbsp almond flakes, 2 tbsp pistachio flakes, a few strands of saffron soaked in some warm milk, 1 cup (or to taste) powdered sugar, seeds from 5 green cardamom pods pounded to a fine powder, and 1/8 tsp grated nutmeg to the hung curd.

adding saffron, sugar. nuts to the shrikhand


Step 9

Mix well.

shrikhand is ready


Step 10

Cover the bowl with a cling film or a plate and pop it into the fridge until it’s chilled. The flavors would develop further if you keep it for longer.

chilling the badam pista shrikhand in the fridge


Step 11

Badam Pista shrikhand recipe is ready. Transfer it to a serving bowl and garnish with more flaked almonds and pistachios. When ready to eat, serve it in individual bowls. Enjoy!

pista badam kesar shrikhand recipe is ready to be served with puri

 

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7 Comments

  • Reply
    sameeksha
    November 23, 2017 at 11:00 pm

    wowwwwwwwwwwwwwwww! i love shrikhand! this looks sooo appetizing…

  • Reply
    fiza sayyed
    March 19, 2018 at 7:13 pm

    nice recipe..bful looking shrikhand..i have never made it at home before..can i add cashews? will it taste good?

    • Reply
      Monica
      March 20, 2018 at 9:17 pm

      Thanks Fiza. Yes, you can add cashews. It will taste great. 🙂

  • Reply
    sonal desai
    October 16, 2018 at 5:32 pm

    dushera is coming and i would love to make this shrikhand at home. the readymade once are overly sweet and lack the rich flavours. thank you so much! adding nutmeg is new to me so i sm excited about this recipe.

  • Reply
    banirupa
    October 28, 2018 at 4:36 pm

    i love this shrikhand and totally enjoyed it. i had been looking for the perfect recipe. every time i made it, i feel something is missing. now i know what is missing. the nutmeg. had no idea there could be nutmeg in it. your recipe is the best. thanks for sharing.

  • Reply
    bhavna pradhan
    November 29, 2018 at 11:48 am

    yummy shrikhand and as usual beautiful presentation. i love that picture of all the food in the tray a lot. your recipes have such a festive mood. kudos!

    • Reply
      Monica
      December 1, 2018 at 6:08 pm

      Thank you Bhavna 🙂

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