Shrikhand
A creamy, luscious Indian dessert made from hung yogurt, sweetened with sugar and delicately flavored with saffron and cardamom. This Maharashtrian classic is a rich, no-cook treat perfect for celebrations.
For 4 servings
7 steps.
- 1
Prepare the hung curd (chakka)
- a.Line a large sieve with a clean muslin cloth or cheesecloth and place it over a deep bowl. Pour the yogurt into the cloth. Bring the edges of the cloth together, tie them into a bundle, and gently squeeze out some initial whey. Place the bundle in the sieve and refrigerate for 6 to 8 hours, or overnight, allowing all the whey to drain into the bowl below. You will be left with about 1.5 to 2 cups of thick, creamy hung curd.
- 2
In a small bowl, soak the saffron strands in 2 tablespoons of warm milk
- a.Set aside for 10-15 minutes to let the color and flavor infuse.
- 3
Transfer the thick hung curd to a mixing bowl
- a.Add the powdered sugar and cardamom powder.
- 4
Step 4
- a.Using a wire whisk or a spatula, mix everything together until the sugar is fully dissolved and the mixture is completely smooth and creamy. Be careful not to overmix.
- 5
Step 5
- a.Pour the saffron-infused milk into the yogurt mixture and gently fold it in until well combined.
- 6
Step 6
- a.Cover the bowl and chill the Shrikhand in the refrigerator for at least 1-2 hours. This helps the flavors to meld and deepens the taste.
- 7
Once chilled, transfer the Shrikhand to serving bowls
- a.Garnish with finely chopped pistachios and almonds before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat, thick yogurt for the creamiest and richest Shrikhand.
- 2Ensure all the whey is drained properly. Any remaining whey will make the Shrikhand watery.
- 3Powdered sugar dissolves easily without making the mixture grainy. If you only have granulated sugar, grind it to a fine powder first.
- 4For an extra smooth, silky texture, you can pass the final mixture through a fine-mesh sieve.
- 5Always chill the Shrikhand for at least an hour before serving; it tastes best when cold.
- 6Store leftover Shrikhand in an airtight container in the refrigerator for up to 4 days.
Adapt it for your goals.
Vegan
Use a thick, plain plant-based yogurt like coconut or cashew yogurt. Ensure it's unsweetened and hang it just like dairy yogurt to drain excess water.
kid friendlyKid friendly
To make fruit-flavored Shrikhand, fold in 1/2 cup of thick mango pulp (for Amrakhand) or finely chopped fruits like strawberries or figs after whisking.
low carbLow carb
Replace powdered sugar with a powdered sugar-free sweetener like erythritol or monk fruit to your desired level of sweetness.
high proteinHigh protein
Use Greek yogurt instead of regular yogurt. It's already strained, so you can skip the hanging process and use about 2 cups of it directly.