Shrikhand is a thick, creamy, rich, and delicious Indian yogurt dessert loved for its flavor and simplicity. One of the best things about this classic dessert is that it requires very few ingredients and minimal effort, yet the result is incredibly indulgent.
At its core, Shrikhand is made from hung yogurt (strained curd), which is then sweetened with sugar and delicately flavored with cardamom and saffron. Once the whey is removed, the yogurt becomes luxuriously thick, almost like cream cheese, making Shrikhand smooth, luscious, and melt-in-the-mouth.
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About Homemade Creamy Shrikhand
Shrikhand is a traditional dessert from Gujarat and Maharashtra (western India), most famously served with hot puris, especially during weddings, festivals, and special occasions. In many Gujarati households, the combination of Shrikhand and Puri is considered a comfort dish and a celebratory meal.
While Shrikhand is undeniably rich, it is also nutrient-dense, thanks to its yogurt base. Thick yogurt is naturally high in protein and calcium, making this dessert more wholesome than many other Indian sweets. I wouldn't call it an everyday dessert, but when made at home with controlled sugar, it can definitely be enjoyed mindfully.
Growing up, yogurt-based sweet dishes were always a favorite in my family. Sometimes my father would bring it home from his favorite sweet shop, even on days when there was no special occasion, and my mom also made it at home often.
Living in Canada, however, good-quality Shrikhand is hard to find. Store-bought versions are often too sour or overly sweet, and they lack consistency in freshness. Making Shrikhand at home solves all of these problems; you control the sweetness, the freshness, and the flavor.
What Makes Good Shrikhand?
The Consistency: To make perfect Shrikhand, it is essential to remove as much whey as possible from the yogurt. Properly hung yogurt gives this dessert its signature thick, creamy texture, similar to cream cheese but lighter and smoother.
The Flavor: Shrikhand is sweet with a gentle tang from the yogurt. The warmth of cardamom and the floral notes of saffron elevate the flavor beautifully. You can experiment with fruits and nuts, but I highly recommend not skipping cardamom, as it is essential to authentic Shrikhand.
Ease of Making: Once the hung yogurt is ready, this dessert comes together in just 10 minutes. Even making hung yogurt is simple and mostly hands-off.
Equipment: No special equipment is required. A whisk and spatula work perfectly. You may use a hand mixer or stand mixer if you prefer, especially if the yogurt is very thick.
Ingredients and Notes For Homemade Shrikhand
- Plain Yogurt (Curd / Dahi): Use fresh, full-fat plain yogurt for the creamiest texture. Thick yogurt works best, but even regular homemade yogurt is fine once it's properly strained. Avoid sour or old curd, as it will affect the flavor of the Shrikhand.
- Sugar: Powdered sugar blends more easily into the strained yogurt, resulting in a smoother texture. You can start with ¾ cup and adjust to taste, depending on how sweet you like your Shrikhand. Granulated sugar works as well, but ensure it dissolves completely. However, you can also use raw sugar or caster sugar.
- Ground Cardamom: A small amount of cardamom adds that classic Indian dessert aroma and flavor. Freshly ground green cardamom pods give the best results.
- Saffron Strands: A generous pinch of saffron adds a beautiful color and subtle floral flavor. Always soak the saffron in warm milk before adding it to the yogurt to help release its flavor and color.
- Warm Milk: Use only to bloom the saffron. Just slightly warm, not hot.
- Pistachios: Adds crunch and lovely contrast to the creamy Shrikhand. You can adjust the quantity or swap with almonds or cashews if preferred.
How To Make Shrikhand
Making Hung Yogurt
- Line a strainer or colander with a clean muslin cloth or cheesecloth, then place it over a large, deep bowl to collect the whey.
- Add the yogurt to the lined strainer.
- Gather the cloth ends, cover the yogurt, and secure with a knot or an elastic band.
- Place a heavy weight (such as a mortar and pestle) on top of the yogurt and refrigerate for at least 4 hours, or until most of the whey has drained.
- For overnight draining, skip the weight and simply refrigerate.
- Once thick, transfer the hung curd to a large bowl.
- Store in an airtight container in the refrigerator if not using immediately.
Making the Traditional Shrikhand
- Soak saffron strand in one tablespoon milk (warm), and set aside.
- In a mixing bowl, whisk the hung yogurt until smooth and lump-free.
- Add sugar and ground cardamom, then pour in the saffron milk.
- You can also start with yogurt and sugar only, then pass the mixture through a sieve to achieve a smoother consistency. Then, add cardamom spice and saffron milk.
- Mix gently with a spatula until the sugar dissolves and everything is fully combined and smooth.
- First, add ¾ cup of sugar, and then add more if required.
- Transfer to a serving bowl and garnish with chopped pistachios.
- Refrigerate for at least 2 hours before serving for the best texture and flavor.
Variations
Rajbhog Shrikhand: Add ½ cup finely chopped or powdered nuts like almonds, cashews, and pistachios.
Mango Shrikhand: Mix in pulp of 1-2 ripe mangoes. Reduce sugar accordingly.
Fruit Shrikhand: Fold in chopped fruits like grapes, strawberries, mango, or pomegranate just before serving.
Rose-Flavored Shrikhand: Add ¼ teaspoon rose extract or 1 teaspoon rose water. Garnish with edible rose petals if available.
Serving Suggestions
Serve traditionally with hot puris.
Enjoy as a post-meal Indian dessert.
Use as a healthier frosting alternative for Indian-flavored cakes and cheesecakes.
Storing and Freezing
Refrigerate in an airtight container for up to 1 week.
Freeze it in a freezer-safe container for up to a month.
Thaw at room temperature for 30 minutes to an hour before serving.
Helpful Tips For Making Shrikhand
Yogurt: Always use full-fat yogurt for a rich dessert. The resulting dish with the thick yogurt will be creamy and smooth. Also, avoid sour curd as it affects flavor and requires excess sugar.
Whisking: Use a whisk to make the yogurt smooth and lump-free. Or, beat the hung yogurt using an electric beater, blender, or stand mixer.
Scaling: This recipe is easily scalable for parties and gatherings. Increase the serving sizes by using more or less hung yogurt.
Frequently Asked Questions
Yes! Shrikhand keeps well in the fridge for up to a week in an airtight container and freezes beautifully for a month in a freezer-safe container.
Yes, saffron is optional and mainly adds color and aroma. You can skip it to make white Shrikhand without affecting the overall taste. Cardamom, however, is essential for authentic flavor.
Add ¼ cup whipped cream to balance the tanginess and improve texture. You may also need to add additional sugar to achieve the desired sweetness. However, avoid very sour yogurt.
Absolutely! Greek yogurt is the quickest shortcut. Use it directly and follow the same steps.
No, Shrikhand should be mildly sweet with only a slight tang from the yogurt. If it tastes sour, the yogurt used was likely over-fermented or not fresh. Always use fresh, full-fat yogurt for the best flavor.
More Indian Sweets and Desserts
Shrikhand Recipe / How To Make Shrikhand
Ingredients
- 6 cups whole milk yogurt (Curd / Dahi)
- ¾ cup powdered or granulated sugar (or as needed)
- ¼ teaspoon cardamom powder
- A generous pinch of saffron strands
- 1 tablespoon warm milk
- 8-10 pistachios chopped
Instructions
Making the Hung Yogurt
- Line a strainer or colander with a clean muslin cloth and place it over a deep bowl to collect the whey. Add the yogurt to the lined strainer.
- Gather the edges of the cloth, cover the yogurt, and secure it with a knot or elastic band.
- Place a heavy weight on top and refrigerate for at least 4 hours, or until most of the whey has drained.
- For overnight draining, skip the weight and simply refrigerate. Once thick, transfer the hung yogurt to a mixing bowl.
- Store in an airtight container in the refrigerator if not using immediately.
Making the Shrikhand
- Soak saffron strand in warm milk and set aside.
- In a mixing bowl, whisk the hung yogurt until smooth and lump-free.
- Add sugar, ground cardamom, and saffron milk. Mix gently with a spatula until the sugar dissolves, and everything is thoroughly combined and smooth.
- Transfer to a serving bowl and garnish with chopped pistachios.
- Refrigerate for at least 2 hours before serving for the best texture and flavor.
Serving Suggestions
- Serve traditionally with hot puris.
- Enjoy as a post-meal Indian dessert.
- Use as a healthier frosting alternative for Indian-flavored cakes and cheesecakes.
Storing and Freezing
- Refrigerate in an airtight container for up to 1 week.
- Freeze it for up to a month in a freezer-safe container.
- Thaw at room temperature before serving.
Notes
- Yogurt: Always use full-fat yogurt for a decadent dessert. The resulting dish with the thick yogurt will be creamy and smooth. Also, avoid sour curd, as it affects the flavor and requires more sugar.
- Whisking: Use a whisk to make the yogurt smooth and lump-free. Or, beat the hung yogurt using an electric beater, blender, or stand mixer.
- Scaling: This recipe is easily scalable for parties and gatherings. Increase the serving sizes by using more or less hung yogurt.
Thanks for coming! Let me know what you think.