Ingredients :

For Chakka :

• 1 Kg         Curd

For Basic Shrikhand :

• 1 Cup         Hung Curd ( Chakka )
• 1/3 Cup      Powdered Sugar
• Pinch of     Jaiphal ( Nutmeg )
• 1/4 tsp       Green Cardamom Powder

For Mango Shrikhand :

• 1                Mango pureed
• 1 Cup        Hung Curd ( Chakka )
• 1/4 Cup     Powdered Sugar

For Strawberry Shrikhand :

• 1/2 Cup      Strawberry Puree
• 1/3 Cup      Powdered Sugar
• 1    Cup      Hung Curd ( Chakka )

For Kesar Shrikhand :

• 1 Cup          Hung Curg ( Chakka )
• 1/3 Cup       Powdered Sugar
• few Strands of Kesar ( Safforn ) soaked
• 1/4 tsp        Green Cardamom Powder

For Kiwi Shrikhand :

• 1 Cup            Hung Curd ( Chakka )
• 1/2 Cup         Kiwi Puree
• 1/3 Cup         Powdered Sugar

Instructions :

making hung curd ( Chakka ) :

1. First line the strainer on a deep bowl. Then line a muslin cheesecloth or kitchen cotton towel on the strainer.Pour the fresh curd. Do use fresh curd and not sour one.

2. Bring the four edges of the muslin together and tie one edge tightly around the rest.Gently press and you will see the whey dripping.

3. Now place a heavy bowl or lid or tray on the tied muslin. If you have a hook, you can also hung the muslin in your refrigerator. Now keep the whole thing in the fridge for 4 to 5 hours or overnight. 

4. Next day the whey will be drained and the hung curd will be ready. Use the collected nutrient rich greenish whey in your everyday food like preparing chapatis, gravies, rice dishes, dals etc.

5. With a silicon spatula, collect the hung curd in a container or lidded bowl if not using it. Cover with its lid and then refrigerate. With the hung curd you can now proceed to make the shrikhand.

making basic shrikhand :

1. Place a seive or strainer on a bowl add hung curd and powdered sugar. Seive to get a velvety texture. If not using a seive you can beat it with a beater also.

2. Now add pinch of nutmeg powder and cardamom powder. Transfer to a serving bowl and keep it in a refrigerator to chill before serving.

making kiwi shrikhand :

1. Place a seive or strainer on a bowl add hung curd, kiwi puree and powdered sugar. Seive to get a velvety texture. If not using a seive you can beat it with a beater also. serve chilled.

making strawberry shrikhand :

1. Place a seive or strainer on a bowl add hung curd, strawberry puree and powdered sugar. Seive to get a velvety texture. If not using a seive you can beat it with a beater also. serve chilled.

making mango shrikhand :

1. Place a seive or strainer on a bowl add hung curd, mango puree and powdered sugar. Seive to get a velvety texture. If not using a seive you can beat it with a beater also. serve chilled.

making kesar shrikhand :

1. Place a seive or strainer on a bowl add hung curd and powdered sugar. Seive to get a velvety texture. If not using a seive you can beat it with a beater also.
2. Now add soaked saffron and cardamom powder. Transfer to a serving bowl and keep it in a refrigerator to chill before serving.