This traditional Indian dish is a popular dessert that is made of hung curd and flavoured with saffron and cardamom. The first historical mention of the sweet dish can be traced back to the western part of India. Legend has it that herdsmen used to hang curd overnight so it was easier to carry it with them. The thick yoghurt was then mixed with nuts and sweetened to make it easier to consume on long travels. Different parts of India employ a variety of recipes to prepare this dish. In Maharashtra and Gujarat, the curd is made from milk, filtered and then hung in a muslin cloth. This removes all the water from it. The thick curd is then mixed with sugar, saffron, powdered milk and nuts to make shrikhand.

One of the most popular Gujarati delicacies, mag-ni-dal is a dry preparation with basic Gujarati masala. The nutritious delicacy is prepared from moong dal and is a popular dish in every Gujarati thali.

Semi-thick malai, a generous helping of milk, soaked rice, strands of saffron and cardamom are used to whip up this scrumptious delicacy. An Indian version of rice pudding, doodh pak is generally prepared during festivals. It is best served with pooris and garnished with charoli, almonds and pistachios.