Shrikhand
A classic Maharashtrian dessert made from thick, creamy strained yogurt. Delicately sweetened and flavored with aromatic saffron and cardamom, this no-cook treat is both elegant and refreshing.
For 4 servings
- prep
Prepare the hung curd (chakka).
Place a large bowl on the counter, set a sieve over it, and line the sieve with a clean muslin cloth. Pour the yogurt into the cloth.
TIPEnsure the bowl is deep enough so the bottom of the sieve doesn't touch the collected whey. - rest
Strain the yogurt.
Gather the edges of the cloth, tie it into a bundle, and gently squeeze out some initial whey. Let it hang over the bowl, or place the bundle in the sieve with a light weight on top. Refrigerate and let it drain for at least 8 hours, or overnight.
TIPThe longer it drains, the thicker the shrikhand will be. For a very thick texture, let it drain for 10-12 hours. - prep
Bloom the saffron.
Gently warm the 2 tablespoons of milk. Add the saffron strands to the warm milk and set aside for 10-15 minutes to allow the color and flavor to infuse.
- mix
Combine the shrikhand ingredients.
Unwrap the hung curd and transfer the thick, creamy yogurt (chakka) to a mixing bowl. Discard the collected whey. Add the powdered sugar, cardamom powder, and the saffron-infused milk to the bowl.
- mix
Whisk until smooth and creamy.
Using a whisk or a spatula, mix everything together until the sugar is fully dissolved and the mixture is smooth, creamy, and uniform in color. Be careful not to overmix.
TIPFor an extra smooth, silky texture, you can pass the mixture through a fine-mesh sieve. - rest
Chill the shrikhand.
Cover the bowl and refrigerate the shrikhand for at least 30-60 minutes. This helps the flavors to meld together and thickens the dessert further.
- garnish
Garnish and serve.
Spoon the chilled shrikhand into serving bowls. Garnish with chopped pistachios and almonds. Serve cold.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use fresh, plain yogurt for the best flavor. Avoid yogurt that is too sour.
- 2Powdering your own sugar in a grinder ensures there are no anti-caking agents, resulting in a smoother shrikhand.
- 3Do not press the yogurt bundle too hard while draining; let gravity do the work to get a creamy texture.
- 4The collected whey is nutritious. You can use it in kneading dough for rotis or in other gravies.
- 5For best flavor, serve shrikhand well-chilled.
- 6You can make the hung curd a day in advance to save time.
Adapt it for your goals.
Vegan
Use a thick, plant-based yogurt like coconut or almond yogurt. Sweeten with maple syrup or powdered coconut sugar to taste.
high proteinHigh protein
Use store-bought Greek yogurt instead of making hung curd. It's already strained and has a higher protein content. You may need to adjust the sugar slightly.
kid friendlyKid friendly
Fold in 1/2 cup of mango puree or strawberry puree after whisking for a delicious fruity version. This is also known as Amrakhand.
diabetic friendlyDiabetic friendly
Replace the sugar with a powdered sugar substitute like stevia or monk fruit. Add the sweetener gradually and adjust to your preferred taste.
Why this is on our healthy list.
Rich in Probiotics
Made from yogurt, shrikhand is a good source of live cultures that support a healthy gut microbiome and aid digestion.
Good Source of Calcium
Yogurt is an excellent source of calcium, which is essential for maintaining strong bones and teeth.
Provides Protein
The concentrated hung curd is a good source of protein, which is important for muscle repair and overall body function.
Antioxidant Properties
Saffron is known for its powerful antioxidants, which can help protect cells from oxidative stress.
Frequently asked questions
Shrikhand can be a healthy dessert in moderation. It's rich in probiotics from yogurt, which is great for gut health, and also provides calcium. This low-fat version minimizes fat and sugar content, making it a lighter choice.
