Shrikhand: Cardamom yoghurt curd

By Shobha and Keryn Kalyan

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What’s for dinner? Check out Authentic Indian Gujarati chicken curry from Pass It On.

Find out more about Shobha and Keryn Kalyan here.

Creamy and light, this dessert is ideal after a big meal – when you’re so full you could burst, but could maybe manage something sweet…

After a sold out first print, the award-winning Pass It On cookbook is back. Created by mother–daughter dream team Shobha and Keryn Kalyan, Pass It On is full of authentic Indian Gujarati recipes which have been passed down for generations.

To celebrate the rerelease Shobha and Keryn have shared a favourite dessert from the book – shrikhand. Made with hung yoghurt, it’s then garnished with nuts, cardamom, and optional rosebuds for that extra fancy touch.  

Serves 4
Prep time: 10 minutes
Hang time: overnight


1kg natural unsweetened yoghurt
½ tsp + extra to serve ground cardamom
4 tbsp icing sugar
1tsp rose water
roughly chopped pistachios or slivered almonds
edible rose petals to garnish (optional)


  1. Hang the yogurt overnight to separate the whey from the curd. To do this, line a large deep strainer with a muslin cloth and place over a deep bowl. Pour the yoghurt into the muslin and cover, leaving to hang overnight. In the morning, scoop the curd into a bowl and discard the whey.
  2. Mix the curd, ½ teaspoon of ground cardamom, the icing sugar and the rose water together. Refrigerate before serving.
  3. Serve sprinkled with extra cardamom and garnish with your choice of nuts and rose petals (if using).

Get your copy of Pass It On here.


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