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Rajbhog Shrikand / Saffron Shrikand Recipe

Course Desserts
Cuisine Indian
Servings 4 Servings


  • Curd - 500 ml
  • Milk - 1 tbs
  • Powdered Sugar - 4-5 tbs
  • Cardamom Powder - 1/4 tsp
  • Saffron a small pinch
  • Pistachios for garnish.


  • Line a sieve with muslin and pour the curd into it.
  • Cover and set it in refrigerator overnight.
  • Now remove the hung curd on to a bowl.
  • Soak saffron in warm milk and set aside for 30 minutes.
  • To the hung curd, add powdered sugar, soaked saffron with the milk and cardamom powder.
  • Use a whisk or a beater and beat until all the ingredients are incorporated and the curd is fluffy.
  • Transfer to serving bowls, top with pistachios and saffron strands and chill in fridge for a while.
  • Serve is chilled.