Happy Gudi Padwa

Spring time in India is time for new year celebrations. It’s amazing how almost each state has a different name and date to celebrate the occasion. And now that I am married to a Maharashtrian, I celebrate two of them at home. April 4th is Gudi Padwa – the Maharashtrian New Year. And in another 10 days I will be celebrating the Vishu, the New Year’s day according to the Malayalam Calender.

Since April 4th happens to be a weekday, it would have been almost impossible for me to make the special dinner / lunch on the 4th, so we decided to celebrate Gudi Padwa on the night of 3rd April, when it’s already 4th in India so technically the new year has already started!!!

So the menu was Puri with some homemade Shrikhand and some payasam / kheer. This post is dedicated to Shrikhand. It is really easy to make and takes about 10 minutes if you have all the ingredients at hand. And it so happens that Amit and I both LOVE SHRIKHAND, so I can guarantee you that we are going to have shrikhand at home very very often now. This serves about 3 persons. I do not have the exact meassurements but the approximate ones should work just fine. You can adjust the ingredients to suit you taste.

Sorry about the pictures, I am still unpacking (we moved to a new place this weekend) and therefore am still trying to locate the camera.


  1. 21 ounces fat free greek yogurt (you could also use 2%, but you have to use greek yogurt to get the consistency)
  2. 4-6 tablespoons sour cream (more if required to get the desired sourness for your shrikhand)
  3. 4-6 tablespoons powdered sugar (again this can be adjusted to your liking depending on how sweet you like your shrikhand)
  4. a pinch of nutmeg
  5. 3/4 tsp – 1 1/4 tsp powdered cardamom
  6. a few strings of saffron dissolved in a tsp of just warm milk
  7. slivers of almond / pistachio for garnish


  • Whisk the greek yogurt in a bowl till it is a smooth consistency (takes about a minute).
  • Now add 3 tablespoons of sour cream and continue whisking.
  • Next add 4 tablespoons of sugar and continue to whisk.
  • Add the saffron, nutmeg and 3/4 tsp cardamom and whisk till the mixture is throughly mixed.
  • Now comes the taste check, I added about 1 tbsp sugar, 1/2 tsp cardamom and 1 tbsp sour cream to get my desired taste.
  • Serve this chilled with a few slivers of almond or pistachio.

I served this with some puris and both Amit and I loved it. It tasted exactly like the shrikhand we used to get back home in India. Cheers to greek yogurt for making life so much easier and yummier… I did find quite a few recipes online for shrikhand with different variations. The ones that inspired me most are listed below:



Happy Gudi Padwa to everyone… And for those who celebrate Ugadi or Cheti Chand, my wishes to you too. In case I missed out on naming any of the other festivals, here’s wishing you a very happy new year!!!

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