Shrikhand, creamy sweet hung curd, mildly flavored with crushed cardamom and saffron strands is  a  magical transformation of simple curd into a sweet delicacy befitting for GODs. That’s why “Shrikhand” is supposed to mean “Ambrosia of the Gods”.  This traditional Indian dessertuses Low fat, rich and creamy Greek yogurtand involves no cooking and is a standard feature of many households especially in Gujrat and Maharastra. Shrikhandis generally flavored with saffron, cardamom or diced fruits and served with masala puri or as a standalone dessert.

If like flavored yogurt, then  this homemade  flavored yogurt – Shrikhand will surely satisfy your taste bud . The main ingredient for Shrikhand is hung curd. For shrikhand your curd needs to be thick and no water in it. For this, you have to tie the fresh curd in a cotton Or linen cloth to let the water droop down from the cloth. Keep tied for 3 to 4 hours Or overnight. Let the whey flow down. Now unwrap the cloth to use your hung curd.Hung curd is known as chaka in India.

Hung yogurt is like a blank canvas and you can paint it with the flavors you want. If you like a fruit based shrikhand, just add the puree or the pulp of the fruit after blending the hung curd and blend everything again. You can add any fruit, dry fruits with sugar and yogurt to make your fruits shrikhand. One of its most popular variations is  aam Shrikhand or Amrakhand where mango puree is added to this dessert . I have already posted Amrakhand recipe earlier.

As winter bids adieu and summer is fast approaching, this festival of colour known as Holi is round the corner which has many dimensions to it than only colours. From celebrating the change of season, get together with families and friends and preparing delectable sweets and savories, this festival reminds us that there is no bigger and vibrant festival than Holi. To celebrate the #Festivalofcolors, the Foodie Monday BlogHop theme for this Monday was Colors associated with Holi and I have decided to keep my canvas blank and fill it with all the colors of Holi by making Cardamom flavoured Shrikhand and present it with a thandai based tart and topped it with fruits of my choice to represent the true colors of Holi.


Thandai based tart
1 cup all purpose flour
1/8th tsp baking powder
a pinch of salt
a pinch of nutmeg powder
1/4th cup grated coconut
¼ cup thandai powder/ syrup
5 tbsp cold unsalted butter
1/4th cup powdered sugar
cold water if you are using Thandai powder
Cardamom filled custard apple Shrikhand
400 grams hung curd
1 cup sugar
1 cup custard apple puree
1 tsp cardamom powder
few pistachios for garnishing
For the garnish
Assortment of fruits like, banana, kiwi, grapes, red apple, orange, pomegranate, cherries etc.


  1. To make the thandai tart, add all purpose flour, baking powder, nutmeg powder, salt and sieve well in a bowl.
  2. Mix sugar and butter together till smooth and creamy add the thandai powder, grated coconut and mix well, add the all purpose flour, baking powder ,salt and nutmeg powder mix and make a dough using very little cold water. Water is not required for the dough if you are using thandai syrup. Cover it with cling film and keep it in the refrigerator for 30 minutes.
  3. Preheat the oven at 180 degrees . line a parchment paper in a 7″ tart mould . Take out the dough from the fridge and place it between two parchment paper. sprinkle some flour on it and start rolling it in a circular motion. Make a ci
    rcle larger than your tart mould and take out the top most butter paper from it. Now carefully invert the dough over the tart mould and remove the butter paper. Press the dough as per the tart mould and place some cheakpeas over it which helps in retaining the shape and it won’t puff up and blind bake it the oven for 40 minutes.Take out of oven and keep on a wire wrack to cool.
  4. Place yogurt in double layer cheesecloth/muslin cloth, gather up the sides and put the bundle in strainer over the deep bowl. Put in the fridge over night to drain.
  5. Put drained yogurt, cardamom, sugar in the food processor. Mix well and adjust for sweetness.Add the custard apple puree to it and keep in the fridge to cool for 30 minutes or till you are ready to serve.
  6. Pour the yogurt mixture over the crust and tap the pan gently on the counter to release any air bubbles.
  7. Top the tart with your choice of fresh fruit or berries before serving.
  8. Sprinkle nutmeg powder and pistachios on it and enjoy this fruity flavoured Shrikhand.

Going by the color of the Holi , I have given a twist to the normal shrikhand by adding the subtle flavor of oranges, do give it a try and share your feedback.


400 gms frsh thick curd
11/2cup fresh orange juice
1 cup sugar
2 tsp orange zest
10 seedless dates


  1. To make Orange Shrikhand, add orange juice, sugar in a sauce pan and bring to a boil at medium heat for 15 min or till it gets a thick syrup consistency. To thicken it add dates puree to it and stir continuously during the boiling process. Turn of the heat and let it cool down. Once cool, grind to a fine purree.
  2. For hung yogurt, tie the yogurt in a muslin cloth and hang it for about 2-3 hours or overnight in the refrigerator till all the water drains from it. Grind hung curd and orange puree at low setting till it you get a smooth texture.
  3. Transfer the mixture in to an airtight jar and keep it in the fridge for 2 hrs before serving.You can keep this orange Shikhand in the fridge for later use. Serve on small tarts and decorate with grated chocolate.

Sending this to 32nd Foodie Monday Bloghop theme of ##Festivalofcolors…..

Have a safe and colorful Holi….

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14 thoughts on “Shrikhand-Creamy Yoghurt infused with custard apple and Cardamom”

  1. Shrikhand is one of my favorite. I love the way you have explained. I am an ardent fan of your recipes and clicks. Amazing combo.

  2. Loved the twist you gave to the tart with Thandai combined with shrikhand and fruits. Appealing dish, neat & beautiful shots as always Alka. ����

  3. What a great idea, Alka! I love shrikhand and love this fun twist on them. I probably wouldn’t be able to eat just one, so I need to add these to my Holi dessert menu! 🙂

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