Shrikhand
Thick, silky hung yogurt sweetened just enough and scented with cardamom and saffron. This classic western Indian dessert is cool, creamy, and lovely with a few nuts on top.
For 4 servings
- prep · ~480 min
Hang the yogurt until thick.
1.Line a bowl with the muslin cloth and add the yogurt.2.Gather the cloth, tie it securely, and hang it over the bowl or sink.3.Let the whey drain until the yogurt turns thick and creamy, about 6 to 8 hours.4.Transfer the hung yogurt to a mixing bowl.TIPChill the yogurt while hanging if your kitchen is warm. - prep · ~5 min
Soak the saffron.
Warm the milk gently and soak the saffron in it for 5 minutes so the color and aroma bloom well.
- mix · ~5 min
Whisk the shrikhand mixture smooth.
1.Add sugar to the hung yogurt and whisk until smooth and glossy.2.Add the crushed cardamom and saffron milk.3.Mix again until the sugar dissolves and the color is even.4.Fold in half of the almonds and pistachios.TIPWhisk well to remove tiny lumps and give shrikhand its silky texture. - rest · ~60 min
Chill the shrikhand before serving.
Cover the bowl and refrigerate for at least 1 hour so it sets slightly and tastes colder and richer.
- garnish
Garnish with the remaining nuts.
- serve
Serve the shrikhand chilled.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Hang the yogurt in the fridge if the weather is warm, so it thickens safely without turning sour.
- 2Do not over-drain the yogurt; it should be thick and creamy, not dry or crumbly.
- 3Crush the cardamom seeds very finely so you get fragrance without gritty bits in the shrikhand.
- 4Soak the saffron in warm milk, not boiling milk, to bloom its color without dulling the aroma.
- 5Whisk until completely glossy and lump-free; this gives shrikhand its signature silky texture.
- 6Chill for at least an hour before serving, because the texture firms up and the saffron-cardamom flavor melds better.
- 7Store covered in the refrigerator and garnish with nuts just before serving so they stay crisp.
Adapt it for your goals.
Fruit-shrikhand
Fold in thick mango pulp or strained fruit puree for a seasonal version with a brighter, fruit-forward flavor.
low sugarLow-sugar
Reduce the sugar slightly if you prefer a more tangy, yogurt-led shrikhand that feels lighter and less sweet.
nut freeNut-free
Skip the almonds and pistachios for a smooth, garnish-free version that suits nut-avoidant diners.
veganVegan
Use thick unsweetened plant-based yogurt and saffron soaked in plant milk for a dairy-free take with similar flavors.
Why this is on our healthy list.
Protein-Rich Dairy Base
Hung full-fat yogurt provides protein and a satisfying creamy texture, making this dessert more substantial than many sweets.
Contains Beneficial Dairy Cultures
Because shrikhand starts with yogurt, it can offer the benefits associated with cultured dairy foods.
Nutrient-Dense Nut Garnish
Almonds and pistachios add healthy fats, a little protein, and extra texture along with micronutrients.
Frequently asked questions
Yes. Greek yogurt can save time because it is already thick, though hanging it briefly can make the shrikhand even richer.
