Recipe by: Rachna Kulshrestha
Source: Family Recipe


  • 1 kg yoghurt (yield 3 cups hung curd)
  • 1/2 to 1 cup powdered sugar
  • Few strands of saffron
  • ¼ tsp cardamom powder
  • 1 small mango, cut into small pieces
  • 10 big cup grapes, halved lengthways
  • 1 tsp almonds, chopped
  • 1 tsp pistachios, chopped


  • Place a sieve in a large mixing bowl. Make sure there is enough space for water to accumulate at the bottom of the bowl without touching the sieve.
  • Place a cheese cloth or a thin cloth over the sieve.
  • Pour in the fresh curd/yoghurt and bunch the cloth together and tie the cloth tightly.
  • Refrigerate it overnight. Make sure to refrigerate else the curd will turn sour and need to add more sugar. This process will help in separating water from the curd.

* Thick and creamy curd is ready which is also known as hung curd.

  • Soak few strands of saffron in 3 – 4 tbsp of milk. Add this to the hung curd.
  • Add powdered sugar to taste. Mix well, making sure the sugar gets dissolved in curd.
  • Add cardamom powder and again give a quick mix. Mix in the mango and grapes.
  • Spoon mixture into a serving bowl and garnish with chopped almonds and pistachios

Download PDF version here:Indian Srikhand with Mango & Grapes Rachna Kulshreshtha