Shrikhand is a popular Indian dessert made using yogurt flavored with ground cardamom and sugar. Make it by thickening plain yogurt or take a shortcut and make it using Greek yogurt, the choice is yours!
About This Recipe
Shrikhand is an Indian dessert that is widely popular in the states of Gujarat and Maharashtra. This no-cook, no-fail, creamy, thick, dense, and silky smooth dessert tastes like tart cheesecake filling, creamy mousse, or a thick pudding.
Shrikhand is also popular in Karnataka but it goes by the name Shikarni or Shikharini.
It is best enjoyed with hot puffed pooris in summers and is a must in Maharashtrian and Gujarati thali meals and weddings. It is also served at festivals like Gudi Padwa and Ganesh Chaturthi.
Homemade shrikhand is made using just 6 ingredients and it comes together in under 15 minutes. It is also free of any additives and artificial colors as opposed to the store-bought one.
All you have to do to make a delicious shrikhand at home is to thicken the plain yogurt. Yogurt is hanged in a cloth so that all the extra liquid in it drips down and you get thick creamy yogurt which is also called Chakka or hung curd.
Traditionally, a device called puran yantra (similar to a food mill) was used to make chakka but you can use a muslin cloth or cheesecloth and make it. Chakka makes the base of the shrikhand which can then be flavored with your choice of flavorings, the most common being sugar and ground cardamom.
To save time, you can use Greek yogurt in place of plain yogurt. Greek yogurt is already quite thick and there is no need to hang it.
Do check out the detailed video recipe to make shrikhand on my youtube channel.
Yogurt – Use whole milk plain yogurt to make creamy shrikhand. To fasten the process you can use Greek yogurt. It is already quite thick and so you don’t have to hang it.
If using homemade yogurt, make sure it has not gone sour.
Sugar – Don’t use store-bought powdered sugar (confectioner’s sugar) to sweeten the shrikhand. It has cornflour added to it which can affect the overall taste. Powder the regular sugar in a grinder at home and then use it.
Add more or less sugar depending on how sweet you like it. If you are looking for a healthy substitute, then go for powdered coconut sugar, pureed dates, palm jaggery, or artificial sweeteners like stevia or monk fruit.
Flavoring – I have used saffron and cardamom to flavor my shrikhand but you can flavor it with your choice of flavorings. I have mentioned a few examples in the post below.
For the best flavor, grind the cardamom fresh. You can use a mortar and pestle to grind it.
Nuts – Garnish it with slivered nuts such as almonds, pistachios, and cashew nuts.
How To Make Shrikhand
To Make Saffron Infused Milk
Soak 15-20 strands of saffron in 2 tablespoon warm milk for 3-4 hours.
Using saffron to flavor the shrikhand is optional. Skip this step if you are not using it.
To make Thickened Yogurt (Chakka)
Keep a fine mesh strainer over a large bowl and line it with a muslin cloth, paper towels, or a cheesecloth. There should be some gap between the bottom of the bowl and the bottom of the strainer for the liquid to collect.
Add 1 pound (500 g) plain yogurt to the strainer and keep the bowl in the refrigerator for 5-6 hours or overnight to drain.
The excess liquid will drip down in the bowl and you will be left with thick creamy yogurt called chakka.
If using Greek yogurt, you can skip the process of hanging and use it directly.
Tip – Use the whey (liquid) that is collected in the bowl to knead the dough or in curries. It is loaded with nutrients and should never be wasted.
To Make Shrikhand
Transfer the thickened yogurt to a mixing bowl.
Add ½ cup powdered sugar, 1 teaspoon ground cardamom, and saffron soaked in milk and whisk using a wire whisk until combined.
You can also use an electric hand blender to whisk the yogurt with the flavorings.
Chill the shrikhand for 2-3 hours for the flavors to mingle well. Transfer it to the serving bowls and garnish with slivered dry fruits. Serve!
Tip – Use a silicon spatula to gather all the shrikhand on the bowl.
Frequently Asked Questions
Yes! You can use coconut or any dairy-free yogurt instead of plain yogurt to make it vegan.
To make it with Greek yogurt, just substitute thickened yogurt with Greek yogurt. You do not have to strain the whey from the Greek yogurt, as it is already dense and thick.
Do not throw the whey you get after you hang the yogurt. The strained water is quite nutritious and can be used to make the dough for roti/paratha, in the gravies, rice dishes, lentils, etc. It does add a nice tangy flavor to the recipes.
You can easily double or triple this recipe, depending on how many people you want to make it for. It is a simple and easy dessert for large gatherings that comes together really quickly and can also be prepared ahead of time.
Although traditional shrikhand flavored with cardamom and saffron tastes the best, you can try some variations once in a while. Listing some of my favorite flavorings below.
Fruity- Use seasonal fruits like mango, chikoo, custard apple, strawberry, jamun, etc. to flavor the shrikhand. You can either puree the fruits or chop them finely. Mango shrikhand or amrakhand is my favorite fruity variation.
Rose – Add rose syrup to make a rose-flavored version.
Tiramisu – For all coffee lovers, this one is really unique. Add some coffee liquor along with instant coffee powder to chakka and you will have your tiramisu shrikhand ready.
Dates – Soak seedless dates in some water and microwave until softened. Now puree them until smooth and add the dates puree to the chakka. You will have sugar-free naturally sweetened shrikhand ready.
Chocolate – Melted chocolate mixed with hung curd makes a nice chocolate shrikhand. Yum!
Make sure to make the shrikhand a few hours prior to serving for the flavors to come together.
Shrikhand Poori is a classic and popular combination however you can serve it on its own too as dessert after your festive Indian meals. As it is a light dessert, we like to enjoy it after our everyday meals.
Other than enjoying it with poori or on its own, you can use it in tarts, pies, cheesecake, parfaits, etc to make fusion desserts.
It is actually great to prepare shrikhand ahead of time and store it in the fridge so that it firms up a little bit more. And it tastes great when served chilled. It will last for about a week in a clean and dry air-tight container. Use a clean and dry spoon to take out shrikhand every time.
It is also freezer-friendly! You can freeze it in a freezer-safe air-tight container for about a month or two. Thaw it overnight in the fridge and enjoy. It might change its texture a bit while thawing but stir it well before consuming.
You Might Also Like
- 15-20 strands saffron (optional)
- 2 tablespoons warm milk (needed only if using saffron.)
- 1 pound plain yogurt (500 g)
- ½ cup powdered sugar (not confectioner's sugar. Grind the regular sugar in a grinder to make powdered sugar.)
- 1 teaspoon ground cardamom
- 2 tablespoons almond and pistachio slivers (for garnishing)
To Make Saffron Infused Milk
- Soak saffron strands in warm milk for 3-4 hours.
- Using saffron to flavor the shrikhand is optional. Skip this step if you are not using it.
To Make Thickened Yogurt (Chakka)
- Keep a fine mesh strainer over a large bowl and line it with a muslin cloth, paper towels, or a cheesecloth. There should be some gap between the bottom of the bowl and the bottom of the strainer for the liquid to collect.
- Add plain yogurt to the strainer and keep the bowl in the refrigerator for 5-6 hours or overnight to drain.
- The excess liquid will drip down in the bowl and you will be left with thick creamy yogurt called Chakka.
To Make Shrikhand
- Transfer the thickened yogurt to a mixing bowl.
- Add powdered sugar, ground cardamom, and saffron soaked in milk and whisk using a wire whisk until combined.
- Chill the shrikhand for 2-3 hours for the flavors to mingle well. Transfer it to the serving bowls and garnish with slivered dry fruits. Serve!