Shrikhand Recipe with Ghee-Fried Nuts (A2 Ghee)
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By the Faimly Farm Team · Prep 15 min (plus straining) · Cook 5 min · Serves 4 · A Maharashtrian-Gujarati classic
Shrikhand is the silky strained-yogurt dessert of Maharashtra and Gujarat — thick hung curd sweetened and flavoured with saffron and cardamom, finished with ghee-fried nuts. Served with hot puris at festivals and special meals, it is cool, creamy, and elegant. Here is how to make it.
Ingredients
- 3 cups full-fat curd (yogurt), for hung curd
- 1/2 cup powdered sugar (to taste)
- 1/4 tsp cardamom powder
- A few strands of saffron, soaked in 1 tbsp warm milk
- 1 tbsp A2 ghee
- 2 tbsp almonds, pistachios, and cashews, sliced
Method
1. Make hung curd: place the curd in a muslin cloth and let it drain over a bowl (or refrigerate) for 4-6 hours, until thick and most of the whey is gone. This step is what gives shrikhand its body.
2. Sweeten: whisk the hung curd until smooth, then fold in the powdered sugar, cardamom, and saffron milk until silky.
3. Fry the garnish in ghee: heat the A2 ghee and lightly fry the sliced nuts until golden and fragrant; this ghee-fried garnish adds richness and aroma.
4. Finish: top the shrikhand with the warm ghee-fried nuts. Chill before serving.
5. Serve: cold, traditionally with hot puris, or on its own.
Where Ghee Comes In
Shrikhand itself is yogurt-based, so the ghee shines in the finishing: frying the nuts in pure A2 ghee gives a warm, aromatic, rich garnish that lifts the cool, creamy dessert. It is also traditionally served alongside ghee-touched hot puris, completing the festive plate.
The Faimly Farm Tip
Fry the nut garnish in pure A2 ghee, and serve with ghee puris. Ours is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our Nature's Pure A2 Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is shrikhand?
Shrikhand is a Maharashtrian and Gujarati dessert of thick strained (hung) curd sweetened with sugar and flavoured with saffron and cardamom, often topped with ghee-fried nuts.
How do I make hung curd?
Drain full-fat curd in a muslin cloth for 4-6 hours until thick and most of the whey is gone.
Where does ghee feature in shrikhand?
The nuts are fried in pure ghee for a warm, aromatic garnish, and shrikhand is traditionally served with ghee-touched hot puris.
What is shrikhand served with?
Classically with hot puris, or enjoyed on its own as a chilled dessert.
Which ghee is best for the garnish?
Pure A2 cow ghee, ideally bilona-made, gives the most aromatic ghee-fried nuts.
Conclusion
Shrikhand is cool, creamy elegance — silky saffron yogurt crowned with warm, ghee-fried nuts. Strain the curd well, flavour it gently, and finish with nuts fried in pure A2 ghee for a festive dessert that pairs beautifully with hot puris.
Make silky shrikhand. Explore our A2 Ghee collection, try Nature's Pure A2 Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
