Hung Curd with Berries
Rich, creamy hung curd whipped until silky smooth, then folded with a vibrant mix of fresh berries. This no-cook Indian dessert is lightly sweetened, perfectly tangy, and comes together in minutes — ideal for a refreshing finish to any meal or as a guilt-free afternoon treat.
For 4 servings
- prep
Hang the yogurt to make hung curd.
Place yogurt in a muslin cloth or cheesecloth, tie it up, and hang over a bowl for 4-6 hours to let the whey drain completely. You need 2 cups of thick hung curd.
TIPFor best results, hang the yogurt overnight in the refrigerator. The longer it drains, the thicker and creamier the end result. - prep · ~10 min
Macerate the berries.
In a small bowl, combine three-quarters of the strawberries, blueberries, and raspberries with 1 tablespoon of powdered sugar. Toss gently and let sit for 10 minutes to release their juices.
- mix · ~2 min
Whisk the hung curd until smooth.
Transfer the thick hung curd to a mixing bowl. Add the remaining 2 tablespoons powdered sugar, crushed cardamom powder, and saffron along with its soaking water. Whisk vigorously by hand until the mixture is silky, smooth, and creamy.
TIPWhisking by hand gives better texture than a blender. Go for 2-3 minutes; the hung curd will lighten and become mousse-like. - mix · ~1 min
Fold in the macerated berries.
Gently fold the macerated berries and their juices into the whipped hung curd. Do not overmix; leave ribbons of berry juice throughout.
TIPA gentle folding motion keeps the dessert light. Avoid stirring or the berries will break down too much. - assemble · ~1 min
Portion and garnish the hung curd.
1.Divide the mixture evenly into 4 serving bowls.2.Top each with the reserved fresh berries.3.Scatter slivered pistachios over each bowl for a delicate crunch. - rest · ~15 min
Chill before serving.
Place the bowls in the refrigerator for at least 15 minutes to firm up slightly. Serve cold.
TIPThis dessert tastes best well-chilled. It can also be made a day ahead and kept covered in the fridge.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat yogurt for the creamiest hung curd; low-fat will yield a grainy texture.
- 2Hang the yogurt overnight in the fridge for an ultra-thick, mousse-like consistency.
- 3Macerate the berries for exactly 10 minutes — longer will make them mushy and watery.
- 4Whisk the hung curd by hand for 2-3 minutes; a blender can over-whip and make it runny.
- 5Fold the berries gently with a spatula — overmixing turns the dessert an unappealing pink.
- 6Chill the assembled bowls for at least 15 minutes; overnight chilling deepens the saffron flavor.
- 7Sliver the pistachios just before garnishing so they stay crunchy.
Adapt it for your goals.
Vegan
Replace dairy yogurt with thick coconut or cashew yogurt. Hang it for at least 6 hours, and skip the saffron (or use a pinch of turmeric for color). Perfect for plant-based diets.
low sugarLow-sugar
Use 1 tablespoon of honey or maple syrup instead of powdered sugar, and macerate the berries with a pinch of salt instead of sugar. Ideal for those watching their sugar intake.
tropicalTropical
Swap the berries for diced mango, passion fruit pulp, and toasted coconut flakes. Omit cardamom and saffron, add a splash of lime zest for a bright, tropical twist.
high proteinHigh-protein
Use Greek yogurt instead of regular yogurt; it already has less whey, so hang it only 2-3 hours. Whisk in a scoop of unflavored protein powder. Great for post-workout recovery.
Why this is on our healthy list.
Rich in Probiotics
Hung curd retains live cultures from yogurt, supporting gut health and digestion when consumed fresh.
High in Protein
Hanging yogurt concentrates the protein, making this dessert a satisfying, muscle-friendly option.
Packed with Antioxidants
Berries deliver a variety of antioxidants like anthocyanins, which help combat oxidative stress.
Good Source of Calcium
Dairy-based hung curd provides a significant amount of calcium for bone health.
Frequently asked questions
Yes, store-bought hung curd or thick Greek yogurt works well. Just whisk it smooth and proceed from step 2.
