Kesar Pista Badam Shrikhand

Shrikhand is a sweet dish believed to have originated in the state of Maharashtra. It is often served with pooris or chapatis, but if you are like me… serve it with all varieties of millet rotis like I do. The one in frame was served today for lunch with methi-bajra parathas and it tasted absolutely delicious.

Shrikhand is basically strained hung curd (chakka) mixed with powdered sugar and is traditionally flavoured with either cardamom powder or mango pulp (as in aamrakhand), or saffron or nuts such as pistachios & almonds.

Modern versions of flavoured Shrikhand include strawberry, chocolate, dates, blueberry, rose, etc.

One of the most important points to take into consideration is that the curd being used for shrikhand should not be sour at all. Always use fresh curd – homemade/ store bought. Preferably, use curd from full fat milk for best result.

How to make hung curd/ chakka:

  1. Place a soup strainer over a large bowl.
  2. Spread a muslin cloth/ a kitchen towel/ a handkerchief over it.
  3. Pour curd on it.
  4. Cover with a lid.
  5. Place it in the fridge for upto 8 hours for best result. (If short on time – form a bundle with the cloth, secure all the ends and squeeze out the whey as much as possible.)
  6. All the whey will be collected in the bowl below. Discard it.
  7. Now the hung curd/ chakka is ready to be flavoured and used as per the recipe. This can be used to make shrikhand, dips to go with snacks as a healthy alternative to mayonnaise & processed cheese.

Kesar Pista Badam Shrikhand Recipe

Serves 3


  • Curd – 500 ml
  • Saffron – 15 strands
  • Water – 1 tbsp
  • Almond – 5 to 6
  • Pistachio – 8 to 10
  • Powdered sugar – 3 tbsp


1) Soak saffron strands in hot water to get the most of its colour and flavour. Keep aside.

2) Chop the pistachios and almonds. Keep aside.

3) Open the hung curd bundle.

4) Scoop out as much as possible and transfer the hung curd to a mixing bowl.

5) Add powdered sugar. Whisk well such that all the powdered sugar is incorporated well. Do not use blender to do this… Shrikhand will lose its consistency.

6) Add the saffron strands along with the water in which it was soaked in (the water must have cooled down to room temperature by now).

7) Whisk well to incorporate the kesar colour. You’ll notice that the shrikhand begins to turn from white to light yellow to vibrant golden yellow in colour.

8) Add the chopped pistachios and almonds and mix well. Save some chopped nuts for garnishing if you wish.

Serve chilled with pooris, chapatis, phulkas or any kind of millet rotis.

If you happen to try this Kesar Pista Badam Shrikhand Recipe; leave a comment, let me know how it turned out. Use in your Instagram posts – #theredplatechroniclesbymeenadanti and tag @theredplatechronicles To see more of my work, follow me on

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