Shreekhand (Traditional Indian Desert)

Shreekhand is made during festivals especially Gudi Padwa – Maharashtrian New Year. Shreekhand (Shrikhand) can be made in various flavours. So, try the basic one and then go for the variations. You can also enjoy it like an Ice-cream.


  • Shreekhand Chakka (Hung Yogurt) – 1 kg (easily available in market)
  • Sugar (Sakhar) – 1 kg
  • Green Cardamom (Hirvi Velchi) – 10-12 (powdered)
  • Nutmeg (Jaiphal) Powder – 1/2 tspn
  • Sunflower Seeds (Charoli) (Chironji) – 50 gms
  • Pista sliced – 10 gms
  • Cashew Nuts (Kaju) – 10 gms
  • Saffron Strands (Keshar) – 2 pinch
  • Milk (Dudh) – 1 to 1 & 1/2 cup (as needed)
  • Salt – 1/4 th tspn

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  • Soak the  saffron strands in 2 tbsps of milk.
  • Take a bowl and beat hung yogurt (chakka) with sugar and salt.
  • Add soaked saffron and  beat some more. The colour will change.
  • Make sure its not clumpy;  to avoid that you can use (puran yantra) or a blender.
  • Now add cardamom powder, nutmeg powder, sunflower seeds, pista, cashew nuts and mix well.
  • If you feel its very thick  add milk and blend it a little.
  • Serve chilled.

How to make Hung Yogurt (Chakka) at home ?

Tie the Yogurt in a muslin cloth and hang it for 5 to 6  hours. After 5 to 6 hours check whether all the water is drained out and it has become a bit dry.  Now this ready material is known as Hung Yogurt or Chakka, which is easily available in market.

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