Ganpati festival unites people through prayers, decoration, and great food. One among many delicious dessert options for the festive season is the evergreen shrikhand. The creaminess of the dish and its unique flavors of saffron and cardamom would suit a festive occasion well.
If you like the traditional sweet taste of jaggery or if you just want to stick to sugar, you can prepare shrikhand both ways. We present to you two simple recipes of shrikhand: one with Jivana Jaggery Powder and the other one with Jivana Sugar.
Published on: Sep 24, 2026
1. Prepare the Hung Curd Place thick curd in a clean muslin cloth and tie it securely. Hang it over a bowl or place it in a strainer to allow the excess whey to drain.Leave it for several hours, preferably in the refrigerator, until the curd becomes thick and creamy.
2. Whisk the CurdTransfer the hung curd to a bowl and whisk gently until smooth and lump-free. Avoid over-whisking, as the mixture should remain thick.
3. Add Jivana Jaggery PowderGradually add Jivana Jaggery Powder to the curd while mixing gently. Adjust the quantity according to your preferred sweetness.
The jaggery adds a deeper, warm sweetness that pairs particularly well with the tanginess of the curd.
4. Add Saffron and Cardamom Soak saffron strands in warm milk for a few minutes. Add the saffron milk and cardamom powder to the sweetened curd and mix well.
5. Add the Nuts Fold in chopped pistachios, almonds, and cashews. Keep some aside for garnishing.
6. Chill and ServeRefrigerate the jaggery shrikhand for 1–2 hours before serving. Garnish with nuts and saffron and serve chilled.
Both versions offer the same creamy base while creating a slightly different flavour experience. Jivana Jaggery Powder gives the dessert a deeper, more traditional sweetness, while Jivana Sugar works beautifully when you prefer the familiar sweetness of classic shrikhand.
You can even prepare both versions for Ganpati celebrations and let your family choose their favourite.
| For the Shrikhand Base |
| 500 g thick curd |
| ½ tsp cardamom powder |
| 8–10 saffron strands |
| 2 tbsp warm milk |
| 2 tbsp chopped pistachios |
| 2 tbsp chopped almonds |
| 1 tbsp chopped cashews |
| For Jaggery Shrikhand |
| ¾–1 cup Jivana Jaggery Powder, according to taste |
| For Sugar Shrikhand |
| ¾–1 cup Jivana Sugar, according to taste |
If you prefer the classic version of this creamy dessert, Jivana Sugar can be used to create a smooth and familiar sweetness.
1. Prepare the Hung Curd Follow the same process of draining the curd until you get a thick, creamy hung curd.
2. Whisk Until SmoothTransfer the hung curd to a bowl and whisk gently until it becomes smooth and creamy.
3. Add Jivana SugarGradually add Jivana Sugar and mix until it dissolves completely into the curd. Taste and adjust the sweetness according to your preference.
4. Add the FlavoursAdd saffron-infused warm milk and cardamom powder. Mix gently until the flavours are evenly incorporated.
5. Add Nuts Fold in chopped almonds, pistachios, and cashews. You can also reserve some for the final garnish.
6. Chill and ServeRefrigerate the prepared shrikhand for 1–2 hours. Once chilled, garnish with nuts and saffron and serve as part of your festive meal.
If you love the flavor of jaggery or prefer sugar, then making homemade shrikhand will help you make something special for your Ganpati celebrations. Using Jivana Jaggery Powder and Jivana Sugar, you can make both variants of this favorite festive food in a very simple manner.
Make your festivals even sweeter with Jivana. For more recipe ideas, visit our recipes section. Explore our products to find more Jivana essentials for your kitchen.
