It is often served as part of a thali (platter) or with puris (puffed deep-fried whole wheat bread).

Since the strained yogurt became sour by morning, they mixed it with sugar to make it more palatable, leading to the creation of shrikhand.

His book Indian Food: A Historical Companion states, "To dewater curd, it was hung in a muslin bag for a few hours; sugar and spices added to the mass yielded shikharini (identical with modern day shrikhand), first noted around 500 BC.” As seen below, this procedure is still followed today.

[2][4] The 11th century Kannada poet Chavundaraya II gave a recipe for shikharini as strained yogurt mixed with flavorings and spices in his book on agriculture, the Lokopakara.

"[5][6] The Soopa Shastra, a cookbook written in 1508 by the Jain king Mangarasa III, also mentions shrikhand.