Shrikhand Recipe

If you’re looking for an Indian Shrikhand recipe that turns out perfect every time, you’re in the right place.

Shrikhand is one of the most simple Indian desserts, popular during festivals and special occasions.

You’ll often find it on a thali, a traditional feasting platter brimming with both savoury and sweet dishes.

This Shrikhand is…

• Easy to make
• Gluten free
• A great make-ahead dessert
• Made the traditional way using strained yoghurt

What is Shrikhand?

Shrikhand is a dish of very thick hung yoghurt whipped with sugar, cardamom and saffron.

In order for the yoghurt to be thick enough, it’s wrapped tightly inside a cloth so the whey drips away.

This process leaves behind the creamiest yoghurt. It’s perfect for making Shrikhand.

What does Indian Shrikhand taste like?

If you’ve never tasted Shrikhand, think of it as a sweet labneh or unfrozen frozen yoghurt.

The yoghurt is the perfect balance of sweet and tangy.

Spices like cardamom and saffron give the Shrikhand a quintessential Indian ‘mithai’ (sweet) flavour.

A bowl of cold Shrikhand is a flashback to my childhood.

I have the most wonderful memories of tasting my mum’s version around the festival of Diwali every year.

I make this recipe for Shrikhand often and it tastes like a celebration every time.

How to serve Shrikhand

Perhaps the most traditional way to serve Shrikhand is as part of a thali, with poori, a puffy, crispy fried bread.

There’s no doubt that Shrikhand tastes amazing after a few hours in the fridge.

You could even fold some fresh fruit through the Shrikhand.

Fresh mango or juicy frozen or fresh berries would be delicious.

Eat Shrikhand with Mung Bean Curry, Kadhi and Rotli for real Gujarati celebration vibes.

Shrikhand also tastes amazing with Poori. You can leave out the spices if you like.

If you want to create a spectacular show piece of a dessert, make my Shrikhand Doughnuts.

Pillowy, yeasted doughnuts filled with the most wonderful creamy yoghurt.

I toss the warm doughnuts in cardamom and pistachio sugar before I serve.

I promise you’ll be hooked after a single bite.

My family’s traditional Shrikhand recipe

I learnt to make Shrikhand by watching my mother prepare it for dinner parties.

My parents would host them often and I loved getting involved! In fact, this is how I learnt most of my cooking skills.

My mother taught me her Shrikhand recipe when I was 11 years old and I make it in the same way to this day.

She would wrangle the yoghurt into a muslin cloth two days before she was due to make Shrikhand for a dinner party.

It was then tied onto a 30-year old ladder with a bowl placed underneath to catch the whey as it dripped out of the pendulous bundle.

I’d watch the yoghurt over the next few days, as it slowly turned into a great big solid blob inside the muslin cloth.

I make it the same way today.

Ways to customise Shrikhand

Fruits: This is a classic way to add flavor and texture to shrikhand. Fresh or chopped fruits like mango, strawberries, peaches, or even pineapple can be folded in or layered on top.

Nuts and Seeds: Adding chopped nuts like pistachios, almonds, or cashews for a bit of crunch and richness is a popular option. Roasted and crushed elaichi (cardamom) pods can also be used for an extra layer of flavor.

Chocolate: For a decadent twist, you can add melted chocolate or cocoa powder to the shrikhand. Chocolate shavings or cocoa nibs can also be used as a garnish.

Saffron: A few strands of saffron can add a luxurious touch and a subtle floral aroma.

Mawa: For an even richer shrikhand, you can add crumbled mawa (khoya), a form of evaporated milk solids.

Flavourings: Experiment with different flavourings like rose water, cardamom powder, or kewra water (screwpine extract) for a unique twist.

Ingredients for this Shrikhand recipe (detailed measurements in recipe card below)

• Plain natural set yoghurt – choose the most sour yoghurt you can find. Try the ‘desi’ style dahi from shops, such as Pakeeza. Greek yoghurt is okay, but generally not sour enough to achieve a traditional flavour. Labneh is a good substitute.
• Icing sugar (powdered/confectioner’s sugar) – powdered sugar will dissolve into the yoghurt easily in comparison to granulated sugar
• Green cardamom – crack the pods, take the seeds out and grind them to a fine powder
• Saffron – try to use the best quality saffron within your means. Greek, Spanish, Iranian and Kashmiri saffron are all great.
• Whole milk – scald the milk and soak the saffron in it for 10-15 minutes to extract the most flavour and colour
• Nuts (optional) – pistachios and almonds are optional, to garnish

Step-by-step Shrikhand Recipe

1. Tie the yoghurt to make strained yoghurt (hung yoghurt)

Place a clean muslin cloth (cheesecloth) into a bowl or strainer.

Add the yoghurt and tie a very tight knot at the top of where the yoghurt sits to encourage all the water to squeeze out.

Hang the muslin somewhere cool with a large bowl underneath to collect all the whey that drips out.

Leave this for 24-36 hours. The longer you leave it, the thicker it will be.

Save the whey for another recipe. It’s amazing in Kadhi.

2. Add the sugar to the strained yoghurt

Transfer the strained yoghurt to a large bowl and beat in the icing sugar.

Soak the saffron in hot milk.

Pass the mixture through a sieve, pushing it through with the back of a large spoon or with a silicone spatula.

The shrikhand will be quite smooth at this stage. Do not do this in a food processor or the yoghurt will turn watery.

3. Flavour the shrikhand

Add cardamom and saffron milk. Fold everything together with a large spoon. Try not to whip or beat the shrikhand.

Add some pistachios and/or almonds for decoration.

4. Chill the shrikhand

Refrigerate the shrikhand for 6-8 hours, or overnight for the best flavour.

Make sure it’s in an airtight container or wrapped very well in cling film so that it doesn’t absorb any other food smells.

Can you freeze Shrikhand?

Yes, you can freeze shrikhand! It’s a great way to make it ahead of time or to store leftovers. Here’s what you need to know:

• Freezing Time: Shrikhand can be frozen for up to 1-2 months.
• Thawing: When you’re ready to enjoy it again, thaw the shrikhand overnight in the refrigerator.
• Texture: Be aware that freezing and thawing may slightly alter the texture of the shrikhand. It might not be quite as smooth as fresh shrikhand, but it will still be delicious.
• Tips: Here are some tips for successful freezing:
  • Use an airtight, freezer-safe container.
  • Leave some headspace in the container for expansion during freezing.
  • Stir the shrikhand gently after thawing to improve the texture.

Shrikhand Recipe | How to Make Shrikhand | Traditional Indian dessert with strained yogurt

Pin this Shrikhand recipe for later!

If you like this, you’ll love my recipe for Shrikhand Doughnuts

With love and Shrikhand,

Sanjana

Share this recipe