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Almond and Pista Shrikhand

Cuisine Gujarathi
Author Srivalli


  • 1/2 litre Milk
  • A Pinch Saffron
  • 500 gms Hung Curds
  • 1/2 cup Castor Sugar increase based on how sour your curds is
  • 25 grams Pistas finely chopped
  • 25 grams Almonds silvers


How to make Almond Pista Shrikhand

  • Hung curds overnight or for about 6 - 7 hours. Using a fork or a beater, beat the curds well.
  • Meanwhile in a pan, infuse saffron and milk. Boil them for 15 mins. Allow the milk to really cool down.
  • In a bowl, add hung curd, add caster sugar till the sweet is right.
  • Once the milk is cooled, slowly add it in small amount into the hung curds and blend well.
  • Continue till you complete all the milk, add chopped pistas and almonds, keep some for final garnish.
  • Set them in a bowl and garnish it with chopped pistas and almonds.
  • Keep it in the fridge for 4 - 5 hrs.
  • Serve chilled.


  1. While adding castor sugar, you can start from spoonful and continue until you get a sweet curds. It almost took me 1/2 cups or little more.
  2. This can be chilled in a big bowl and served in individual bowls later.
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