Shrikhand is a popular Indian dessert originating from Gujarat and Maharashtra. It’s made from strained yogurt that is sweetened with sugar and flavored with saffron, and cardamom, and typically includes nuts. It has a creamy, silky texture and a rich, aromatic flavor profile.
Shrikhand is served chilled and is popular during festivals and special occasions. It can be enjoyed on its own or paired with various accompaniments such as puris (deep-fried puffed bread), fresh fruits, or in combination with other desserts. I adore this Shrikhand recipe for its blend of ease and decadence. It’s a healthy treat that comes together in 5 minutes once the yogurt is strained. Plus, it needs minimal prep and is meal-prep-friendly so I can whip it up in advance for gatherings or a mid-week indulgence. Let’s get started with this healthy shrikhand recipe!
Ingredients - Notes & Substitutions
Here’s what we need to make this simple yet satisfying sweetened yogurt :
Greek Yogurt: I recommend full-fat Greek yogurt for the creamiest texture. If unavailable, strain regular yogurt to achieve a thicker consistency. Use fresh homemade yogurt or one from a freshly opened container since yogurt turns sour if it’s been open for a few days. Powdered Sugar: Adjust sweetness to taste. Substitute with honey or date syrup if looking for unrefined sugar options. For a sugar-free substitute, use monkfruit sugar. Saffron: Infuses a golden hue and delicate flavor. Soak it in warm milk to extract the best flavor and color. Cardamom Powder: Adds a fragrant touch. Freshly ground cardamom seeds yield the best flavor. I crush 2-4 green cardamom pods using a mortar-pestle, or spice grinder. Nuts: I add sliced pistachios for garnish. You can customize this to your liking and use other nuts like almonds or cashews.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Shrikhand
Here are the step-by-step instructions and photos for making Shrikhand:
Strain Yogurt
Place a mesh strainer in a bowl and line it with cheesecloth. Pour the yogurt into the cheesecloth and tie it tightly. Place a heavy weight on top of it. Refrigerate it for 3 to 4 hours. If using regular yogurt, leave it overnight.
Prepare Shrikhand
Transfer the strained yogurt to a mixing bowl and add the saffron-infused milk. Mix it until smooth. Now add powdered sugar and cardamom powder. Mix it well until it’s lump-free then fold in the nuts. Chill the mixture in the refrigerator for 1-2 hours to let the flavors meld. Garnish with sliced nuts and soaked saffron strands before serving. Enjoy!
Serving Suggestions
How to Store & Make Ahead
Store shrikhand in an airtight container in the refrigerator for up to 4 days. Store the container away from foods with strong odors to prevent the absorption of flavors. You can make shrikhand up to 3 days ahead of time. Keep it refrigerated in an airtight container until ready to serve.
Recipe Tips & Notes
Strain Yogurt: For an extra-smooth texture, strain Greek yogurt for 3 to 4 hours, and regular yogurt overnight to remove excess moisture. Bowl size: Pick a large bowl so that the bottom of the mesh strainer doesn’t touch the bottom of the bowl. Fresh yogurt: Use yogurt from a freshly opened container for the best flavor. Saffron Tip: Soak saffron in warm milk for enhanced color and flavor. Chill Before Serving: Allow Shrikhand to chill in the refrigerator for a few hours before serving to enhance its creamy consistency and flavor.
Popular Indian Desserts
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