Shrikhand is a creamy and delicious Indian dessert made using strained yogurt, sugar, and some flavoring. With the delicate floral touch of saffron and cardamom, this refreshing sweet dish makes a lovely dessert for any time of the day.
Made using just a few handy ingredients, this homemade shrikhand requires only 15 minutes of your effective time.
On this page, I have shared a step-by-step picture and video recipe on how to make perfect Shrikhand at home.
Experiment with flours like teff or chestnut flour for unique baked goods and pastries.
Table of contents
What is Shrikhand?
Shrikhand is a thick, creamy, and delicious Indian dessert made with strained yogurt, powdered sugar, ground cardamom, saffron, and nuts of your choice. It has a chilled mousse-like thickness and texture.
A creamy yogurt treat is always welcome, but it is more loved during the summer months due to yogurt’s cooling properties. This homemade version tastes way better than what you get from the stores. Plus, it has no preservatives.
Hailing from the Indian states of Gujarat and Maharashtra, this popular Indian dessert is loved all over India. Srikhand is an essential part of the Gujarati thali and Maharashtrian thali, especially when served during weddings and other festivals.
It is a vegetarian and gluten-free dessert that tastes best when served as an after-meal dessert, or as a side with puri. You can serve it at parties, get-togethers, special occasions, or any time you are craving something sweet.
Since yogurt is the star ingredient of this sweet dish saffron cardamom shrikhand (kesar elaichi shrikhand), this cooling dessert is rich in probiotics.
Traditionally, you need chakka or hung curd to make shrikhand. Authentic recipes use homemade yogurt (dahi/curd) for making hung curd where you need to hang the yogurt overnight in the refrigerator.
For an instant version, you can also use Greek yogurt or Turkish yogurt instead of making hung curd.
I have flavored it with saffron and cardamom, but it is one of those versatile desserts that can be made in a variety of flavors. You can make it with strawberry puree to make strawberry shrikhand, mix it with mango puree and you get mango shrikhand or amrakhand, add pineapple to it and you get tropical pineapple shrikhand. Or add thandai powder to make thandai shrikhand.
If you are someone who loves flavored sweetened yogurt, then this Indian-style sweetened yogurt is perfect for you.
So, are you ready to make shrikhand at home?
This Shrikhand
✔️ is made using just a few ingredients
✔️ is easy and delicious
✔️ makes a lovely dessert for parties
✔️ is vegetarian & gluten-free
✔️ takes only 15 minutes
✔️ has a rich and creamy texture
✔️ is a rich source of protein
✔️ can be served as a dessert or snack
Ingredients & Substitutions
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Yogurt: Yogurt is the main ingredient of this recipe. To make the best tasting shrikhand, you will need plain yogurt or curd. Full-fat or full-cream yogurt makes the best hung curd. You can use both homemade or store bought yogurt for making hung curd. Also, you can replace it with Greek yogurt or Turkish yogurt if you want to save straining time.
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Sweetener: To sweeten this, I have used powdered sugar. You can also use granulated sugar or brown sugar here. For a variation, you can also use coconut sugar or palm sugar for this dessert.
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Flavoring: Traditionally, cardamom, saffron, or both are added to this sweet dish. I have used saffron-infused milk for a lovely color and flavor, and ground cardamom for a sweet-scented touch. You can also use other flavors such as rose water, kewra water, ground cinnamon, and a pinch of nutmeg powder.
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Nuts: I have used chopped almonds, cashews and pistachios to the yogurt mixture. You can use any nuts of your choice.
How to Make Shrikhand
Making the Shrikhand recipe at home is very easy and simple. To make this dessert, you just need to strain the yogurt, also known as curd or dahi in Hindi. Once the hung curd or strained yogurt is ready, this dessert gets done in just 10 minutes. All you need to do is whisk.
Simply mix the hung curd with powdered sugar until well combined. Then add saffron-infused milk and ground cardamom for flavoring, nuts for richness and crunch, and mix again. Once it is mixed, chill it in the refrigerator for about 1-2 hours. Your rich, creamy, and thick Shrikhand is ready. Enjoy it chilled.
Variations
Mango Shrikhand
To make the mango shrikhand version or amrakhand, add mango puree to the strained yogurt and sugar mixture.
Rose Shrikhand
For a rose-flavored shrikhand, add rose syrup or gulkand to the yogurt.
Mixed Fruit Shrikhand
You can add any of your favorite mix of seasonal fruits or berries to make this variety of shrikhand.
Serving Suggestions
Shrikhand is served chilled as a dessert, or a sweet snack. It can also be served as a side with puri, or as a part of an Indian thali along with paneer kali mirch, pomegranate raita, broccoli paratha, and pahadi kheere ka raita.
You can simply add it to the serving bowl, or pipe it to give it a mousse-like look. It can also be served as part of a dessert table for parties and gatherings along with aate ka halwa, badam ladoo, besan laddoo, rose kaju katli, and gulab jamun.
For a gourmet serving, it can also be paired with vanilla ice cream. It can also be served as a parfait along with fruits and crushed cookies of your choice.
Storage Suggestions
Shrikhand stays fresh for up to 4-5 days when stored in the refrigerator in an air-tight container.
Pro Tips & Tricks to make Shrikhand
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Yogurt: To get the best taste, make sure to use full-fat thick yogurt. Also, remember to use yogurt that is not too sour.
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Sweetener: Powdered sugar is used to sweeten this, but you can also use any other sweetener of your choice.
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Flavors: I have flavored this shrikhand with saffron, cardamom, and a few drops of rose extract. You can use any flavoring of your choice.
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Straining: Make sure to properly strain the yogurt for at least 3-4 hours to get thick and creamy shrikhand. Any leftover liquid can make it soft.
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Whisking: For a smooth touch, you can either whisk the yogurt using a wired whisk or you can also use a hand mixer for faster mixing.
FAQ
What do you eat with shrikhand?
It is served as a dessert as it is, or as a side with hot deep-fried puri.
How long can I store shrikhand?
It stays well for up to 4-5 days when stored in an air-tight container in the fridge. For a longer shelf life, you can also freeze it for up to 2 months. Simply thaw it overnight in the refrigerator before serving.
Can I make vegan shrikhand?
Yes, making a vegan shrikhand is possible. To make a dairy-free version, use plant-based yogurt like almond or coconut yogurt for making hung curd.
Shrikhand (Step-by-step photo instructions)
Strain the Yogurt
- Place the fine mesh strainer or colander over a large mixing bowl. Make sure the bowl is big enough to catch the whey that will drain out of the yogurt without touching the bottom of the strainer. Now, line the strainer with a clean muslin cloth or cheesecloth. Make sure the cloth is spread out and covers the sides to prevent any yogurt from slipping out. Now, pour the yogurt onto the cloth-lined strainer and gather the edges of the cloth, gently twisting to cover the yogurt. After that, place some weight on top, like a mortar or heavy jar, to remove the excess whey. Keep it aside for 3-4 hours for the whey extraction process. TIP: If you are using store-bought thick yogurt, such as Greek or Turkish yogurt, then you might have less whey to drain, so drain only for 15 minutes. Once drained, open the cloth and check the consistency of the curd. Your thick chakka or hung curd is ready.
Saffron Infused Milk
- Add saffron strands to a mortar and crush them using a pestle. Then add 2 tablespoons of warm milk, mix well, and set aside for 15-20 minutes. This resting time will allow the saffron to infuse its color and flavor into the milk.
How to Make Shrikhand
- Transfer strained yogurt to a large bowl, and whish well. Add saffron milk, and whisk well to combine.
- Then add powdered sugar and mix well. After that, add cardamom powder and a few drops of rose extract and whisk again until smooth and creamy. You can also use a hand mixer for whisking. Add chopped nuts and mix again, then chill for 1-2 hours.
- Transfer it to a serving dish, your delicious shrikhand is ready. Garnish it with chopped nuts of your choice and serve chilled.
Recipe Card
Shrikhand [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 15 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 229 calories | 1 |
INGREDIENTS
For Shrikhand
- 2 cups thick yogurt
- 20-22 saffron strands
- 2 tablespoons warm milk
- ½ tsp green cardamom powder
- 1/2 cup powdered sugar, or as per taste
- 1 tablespoon chopped almonds
- 1 tablespoon chopped cashews
- 1 tablespoon chopped pistachios
For serving
- Chopped nuts for garnishing, optional
INSTRUCTIONS:
Strain the Yogurt
- Place the fine mesh strainer or colander over a large mixing bowl. Make sure the bowl is big enough to catch the whey that will drain out of the yogurt without touching the bottom of the strainer. Now, line the strainer with a clean muslin cloth or cheesecloth. Make sure the cloth is spread out and covers the sides to prevent any yogurt from slipping out. Now, pour the yogurt onto the cloth-lined strainer and gather the edges of the cloth, gently twisting to cover the yogurt. After that, place some weight on top, like a mortar or heavy jar, to remove the excess whey. Keep it aside for 3-4 hours for the whey extraction process. TIP: If you are using store-bought thick yogurt, such as Greek or Turkish yogurt, then you might have less whey to drain, so drain only for 15 minutes. Once drained, open the cloth and check the consistency of the curd. Your thick chakka or hung curd is ready.
Saffron Infused Milk
- Add saffron strands to a mortar and crush them using a pestle. Then add 2 tablespoons of warm milk, mix well, and set aside for 15-20 minutes. This resting time will allow the saffron to infuse its color and flavor into the milk.
How to Make Shrikhand
- Transfer strained yogurt to a large bowl, and whish well. Add saffron milk, and whisk well to combine.
- Then add powdered sugar and mix well. After that, add cardamom powder and a few drops of rose extract and whisk again until smooth and creamy. You can also use a hand mixer for whisking. Add chopped nuts and mix again, then chill for 1-2 hours.
- Transfer it to a serving dish, your delicious shrikhand is ready. Garnish it with chopped nuts of your choice and serve chilled.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- To get the best taste, make sure to use full-fat thick yogurt. Also, remember to use yogurt that is not too sour.
- I have flavored this shrikhand with saffron, cardamom, and a few drops of rose extract. You can use any flavoring of your choice.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/shrikhand/
