Shrikhand is a rich, creamy, delicious, and easy Indian dessert recipe made from thick yogurt (or Greek yogurt), sugar, flavored with saffron, and ground cardamom.
Indian cuisine is rich with an abundance of desserts, each offering a delightful treat for the palate. From carrot halwa, rice kheer, to besan ladoo and more, there’s always something sweet to indulge in. One such beloved dessert is Shrikhand, a creamy and refreshing dessert that has won the hearts of many.
I always keep Greek yogurt stocked at home, and it’s my go-to when I have sudden guests for lunch or dinner. I quickly whip up a batch of Shrikhand using Greek yogurt and serve it with poori and potato sagu—a perfect combination! My daughter also loves having poori with shrikhand in her school lunch box. It’s a big hit every time!
Today I am sharing the traditional shrikhand recipe as well as instant shrikhand with Greek yogurt.
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What Is Shrikhand?
Shrikhand is a popular Indian dessert prepared from thick yogurt (aka hung curd), sugar, and flavored with ingredients like saffron or/and cardamom and sometimes with nuts like pistachios and almonds.
Shrikhand is a wonderful summer delicacy and is an extremely simple dish to make at home. It is very popular in the states of Maharashtra and Gujarat in India. It is often served as a dessert after a meal during special occasions or festivals, Gudi Padwa, and Ganesh Chaturthi, or as a side dish along with poori.
Yogurt is strained using a muslin cloth or cheesecloth to remove the liquid whey for several hours or overnight in the refrigerator. The resulting yogurt is thicker and creamier, which is also known as hung yogurt or chakka.
In case you're short on time, you can use store-bought Greek yogurt in place of plain yogurt to make Instant Shrikhand. Greek yogurt is naturally thick and doesn't require straining it.
Ingredients for Shrikhand Recipe
Here are a few ingredients to make traditional shrikhand recipe at home.
- Yogurt - Use whole milk plain yogurt that has not gone sour to make this shrikhand recipe. You can use either homemade yogurt or store-bought one. To make an instant shrikhand recipe, use Greek yogurt. It is quite thick, and there is no need to strain it.
- Sugar - Use homemade powdered sugar to sweeten the shrikhand. Don’t use store-bought powdered sugar (aka confectioner sugar or icing sugar), as it can contain cornstarch that can alter the taste. Just use a grinder or blender to powder the regular sugar at home and use it.
- Increase or decrease the amount of sugar according to your preference. You may also use powdered palm jaggery, coconut sugar, and stevia as a healthy substitute.
- Saffron - Soaking Saffron strands in 1 tablespoon of warm milk for at least 15-20 minutes, helps to release the color faster. I highly recommend using it as it gives a nice yellow color and flavor.
- Cardamom powder - Use powdered or crushed seeds of green cardamom pods for the best flavor.
- Nuts - I used chopped pistachios. You can also use slivered almonds.
How To Make Shrikhand at Home
Make Thickened Yogurt (Chakka)
To start with, place a strainer on a medium-sized bowl and line a muslin cloth or cheesecloth inside.
Then, pour 3 cups of homemade plain yogurt (dahi) into the lined strainer. Then, bring the edges of the muslin cloth together and gently twist so that the liquid (or whey) starts dripping into the bowl.
Now, place a heavy object like a heavy bowl or mortar and pestle to weigh down the tied muslin cloth. Allow it to drain any excess liquid for at least 5-6 hours or overnight. When straining, make sure to keep it in the refrigerator; otherwise, the yogurt can turn sour.
Note: The longer you strain the yogurt, the thicker and creamier it will be.
If using Greek yogurt, you can skip the above steps or strain for just 1-2 hours for better results.
Make Saffron Infused Milk
Soak 1 big pinch of saffron strands in 2 teaspoons of warm milk for at least 10-15 minutes.
Making Shrikhand
In a mixing bowl, add the strained yogurt, 6 tablespoons powdered sugar, saffron milk and mix it well with a spoon until it's smooth and creamy.
Then add ¼ teaspoon cardamom powder, and 2 tablespoons chopped pistachios and fold them in.
Cover and refrigerate for at least two hours to chill and for the flavors to blend.
Once chilled, Transfer it to the serving bowls, and garnish it with saffron strands and chopped nuts, and enjoy!
How to Serve Shrikhand Recipe
Kesar Elaichi Shrikhand can be enjoyed on its own or served as a dessert after an Indian meal. You can also pair it up with poori, paratha, and roti.
You can also pipe it into serving glasses, chill, and serve it as flavored yogurt mousse, or use it in tarts, parfaits, or any fusion desserts. It is a fantastic way to improve the flavor of the food you serve to your children.
Storage Suggestions
Shrikhand is a great make-ahead dessert and can be stored in an airtight container in the refrigerator for up to 1 week.
You can also freeze shrikhand in a freezer-proof container for up to 1 month. Just thaw overnight in the refrigerator before serving.
Note: The taste, and texture may slightly alter when it is refrigerated for a longer duration. So it is best to consume it fresh.
Tips to Make the Best Shrikhand Recipe
- Use fresh & good quality yogurt: Always use full-fat, plain, fresh yogurt that is not sour. Homemade yogurt works best. However, you can also use a store-bought one.
- Strain the yogurt: Strain the yogurt in a muslin cloth for at least 4 hours or overnight to get a thick and creamy consistency of shrikhand. Also, when straining, make sure to refrigerate the yogurt so that it doesn't turn sour.
- Instant Shrikhand: use plain full-fat Greek yogurt to make instant shrikhand.
- Chill before serving: Refrigerate the shrikhand for at least 30 minutes before serving, as the saffron flavors infuse more when chilled.
- For Hindu Vrat: If making for Hindu fasting (vrat), please avoid store-bought powdered sugar as it can contain additives like corn starch. So prepare the powdered sugar at home using a blender or grinder.
Variations
Shrikhand is silky, creamy, cool, and terribly addicting, making it the ideal Summer Sunday dessert. It may be created in a variety of ways with a wide range of ingredients.
- Fruit Shrikhand: You can use seasonal fruits like mango, strawberry, pineapple, and custard apple to flavor the shrikhand. You can use either chopped or pureed fruits in the mixture. I love the Mango shrikhand (amrakhand) version, which is made by adding fresh or canned mango puree.
- Dried fruit shrikhand: Add loads of dry fruits like cashews, almonds, and pistachios.
- Rose shrikhand: Add rose syrup to the mixture to make a rose-flavored shrikhand.
Frequently Asked Questions
Shrikhand is packed with good fats and can help you build muscle. It helps you feel fuller for longer and encourages quality sleep. The probiotics included in Shrikhand help your body absorb nutrients from the meals you eat. In contrast, it might not be very healthy if you serve it with deep-fried puri.
Yes. You can make vegan shrikhand by using dairy-free yogurts such as almond yogurt, and coconut yogurt in place of traditional dairy yogurt.
To make shrikhand with Greek yogurt, just substitute strained or hung yogurt with Greek yogurt, and the remaining steps remain the same. Since Greek yogurt is already thick, there is no need to strain the whey from it.
Do not discard the liquid whey; you can use it for making gujarati kadhi, masala chaas, chapati dough, or smoothies, as it's very nutritious.
More Indian Dessert Recipes
Shrikhand
Equipment
Ingredients
- 3 cups plain yogurt (curd) or (1.5 cups greek yogurt)
- 6 tablespoons powdered sugar
- 1 big pinch saffron strands
- 2 teaspoons warm milk
- ¼ teaspoon cardamom powder
- 2 tablespoons pistachios chopped
Optional Garnish
- 1 pinch saffron
- pistachios
Instructions
Make Thickened Yogurt (Chakka)
- To start with, place a strainer on a medium-sized bowl and line a muslin cloth or cheesecloth inside.
- Then pour the yogurt (dahi) into the lined strainer. Then bring the edges of the muslin cloth together and gently twist so that the liquid (or whey) starts dripping into the bowl.
- Now place a heavy object like a heavy bowl or mortar and pestle to weigh down the tied muslin cloth. Allow it to drain any excess liquid for at least 5-6 hours or overnight. When straining, make sure to keep it in the refrigerator; otherwise, the yogurt can turn sour.Note: The longer you strain the yogurt, the thicker and creamier it will be.If using Greek yogurt, you can skip this step or strain for 1-2 hours.
Make Saffron Infused Milk
- Soak the saffron strands in 1 tablespoon of warm milk for at least 10-15 minutes.
Making Shrikhand
- In a mixing bowl, add the strained yogurt, powdered sugar, saffron milk and mix it well with a spoon until it's smooth and creamy.
- Then add cardamom powder, chopped pistachios and fold them in.
- Cover and refrigerate for at least two hours to chill and for the flavors to blend.Once chilled, Transfer it to the serving bowls and garnish it with saffron strands and chopped nuts, and enjoy!
Notes
Tips
- Use fresh & good quality yogurt: Always use full-fat plain fresh yogurt that is not sour. Homemade yogurt works best. However, you can also use a store-bought one.
- Strain the yogurt: Strain the yogurt in a muslin cloth for at least 4 hours or overnight to get a thick and creamy consistency of shrikhand. Also, when straining, make sure to refrigerate the yogurt so that it doesn't turn sour.
- Instant Shrikhand: use plain full-fat Greek yogurt to make instant shrikhand.
- Chill before serving: Refrigerate the shrikhand for at least 30 minutes before serving, as the saffron flavors infuse more when chilled.
- For Hindu Vrat: If making for Hindu fasting (vrat), please avoid store-bought powdered sugar as it can contain additives like corn starch. So prepare the powdered sugar at home using a blender or grinder.
Variations Of Shrikhand
- Fruit Shrikhand: You can use seasonal fruits like mango, strawberry, pineapple, and custard apple to flavor the shrikhand. You can use either chopped or pureed fruits in the mixture. I love the Mango shrikhand (amrakhand) version, which is made by adding fresh or canned mango puree.
- Dried fruit shrikhand: Add loads of dry fruits like cashews, almonds, and pistachios.
- Rose shrikhand: Add rose syrup to the mixture to make a rose-flavored shrikhand.
Nutrition
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