Creamy! Tangy! Sweet! Made with thick yogurt, sugar, cardamom and saffron Shrikhand is must-try Indian dessert. Saffron laced Shrikhand is the easiest homemade Indian sweet that requires no cooking, can be made ahead and will instantly elevate the simplest of a meal.
I grew up eating a LOT of homemade shrikhand. To put it simply, mom always had a container in the fridge for unexpected guests, when food was a bit too spicy for us kids or simply to enjoy a spoonful of this lush treat as a dessert.
Shrikhand Puri - Easy Dessert For Festivals
In Maharashtra (western India), where I grew up, Shrikhand is a popular sweet dish. It made with basic ingredients that are readily available in Indian kitchens. The classic Kesar Elaichi Shrikhand (Saffron Cardamom Strained Yogurt Desset) is specially made to celebrate the Gudi Padwa festival. Served with fluffy Puri (fried bread), Batata bhaji (potato masala), and varan-bhath (dal-rice), Shrikhand Puri Thali is my go-to for many Indian festivals!
Tips To Make Creamy Thick Shrikhand
- Use plain whole milk yogurt and preferably Indian Dahi (Yogurt). Greek yogurt will not give the tangy flavor of traditional shrikhand
- Keep something heavy on the cheesecloth to help drain out liquids. For two pounds of yogurt, I usually drain out two and a half cups of whey. Squeeze out excess liquids from the cheesecloth too, you would be surprised how much moisture is in it
- Allow the Shrikhand to chill in the refrigerator which helps make it thicker
- Whole Milk Yogurt - Whole milk yogurt gives a creamy thick texture and the yogurt from Indian brands also add a perfect tang. My favorite desi brands are Noga, Desi Natural, and Deep Foods
- Sugar - Homemade powdered sugar is super easy to make and mixes in quickly with the thick strained yogurt. Add sugar to your blender to make powdered sugar at home. Storebought confectioner's sugar often has cornstarch that is added to prevent caking
- Cardamom - For the floral aroma and authentic flavor
- Saffron - Bloomed in milk saffron adds a beautiful orange hue
How to make Shrikhand
Straining the Yogurt
- Place a strainer on a medium-sized bowl and place a cheesecloth over it. Pour the yogurt on the cheesecloth.
- Bring the ends of the cloth together and twist so that the liquids will start to drip and collect in the bottom bowl. Gently twist the ends and place some heavy weight (mortar and pestle, a heavy pot, or a heavy cutting board work well) on top of the yogurt for 6 to 8 hours or overnight.
- You will have around two and a half cups of liquid whey drained out from two pounds of yogurt. Squeeze out any excess liquids from the cloth itself. Reserve the liquid whey and use it to make roti dough, baking, or add to dips.
- Take out the thick strained yogurt in a dry bowl.
Mix in saffron sugar and cardamom
- Warm milk in the microwave for 10 to 15 seconds. Add saffron to it and allow it to bloom. Add bloomed saffron and give a quick mix. Pour over the strained yogurt.
- Next, add powdered sugar to the bowl and mix well with a slotted spatula for 5 to 10 minutes or until the sugar is completely mixed in and the shrikhand has a smooth consistency.
- Add cardamom and mix again.
Garnish with nuts (optional)
- Garnish with more saffron and sliced pistachios and Refrigerate for at least 30 minutes.
- As the Shrikhand chills the saffron will start to bleed a beautiful orange color on the top layer. Gently stir before serving.
- Serve chilled as a dessert
- Pair it with Puri, Batata Bhaji, and kakdi koshimbir for a festive meal
- Serve with roti or parathas and Aloo Rasedar
Shrikhand is a perfect make-ahead dish and will stay well refrigerated for up to 2 weeks. You can also freeze shrikhand in a freezer-proof container for up to a month, and thaw overnight in the refrigerator.
More Sweet Indian Recipes You’ll Love!
- 2 lbs full-fat plain yogurt
- ¾ cup powdered sugar
- ½ teaspoon cardamom powder
- 1 big pinch of saffron
- 2 teaspoons milk
- Place a strainer on a medium-sized bowl. Place a cheesecloth on a strainer.
- Pour yogurt on the cheesecloth. Bring the ends of the cloth together and twist so that the liquids will start to drip out. Gently twist the ends and place some heavy weight on top of the yogurt for 6 to 8 hours.
- You will have around two and a half cup of liquid whey drained out from the yogurt. Reserve the liquids and use them for making dough or in baking.
- Warm milk in the microwave for 10 to 15 seconds. Add saffron to it and allow it to bloom
- Take out the thick strained yogurt in a dry bowl. Add bloomed saffron and give a quick mix.
- Add powdered sugar and mix well with a slotted spatula for 5 to 10 minutes or until the sugar is mixed on well.
- Add cardamom and mix again. Garnish with more saffron and sliced pistachios.
- Refrigerate for at least 30 minutes.
- As the Shirkhand chills the saffron will start to bleed a beautiful orange color on the top layer. Gently mix in the Shrikhand before serving.