Some desserts you grow up with and never stop craving, and for me, Shrikhand is exactly that. Creamy, tangy, and just the right amount of sweet, this beloved Indian dessert is made with thick strained yogurt, fragrant cardamom, golden saffron, and sugar. Honestly, one of the most effortlessly elegant sweets you will ever make. No cooking, no fuss, no special equipment. Just pure, silky, saffron-laced indulgence that comes together in minutes and tastes like it took hours.
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Shrikhand has been a constant in my life for as long as I can remember. Growing up, my mom always had a generous container of it sitting in the fridge, ready for everything and anything. Unexpected guests at the door? Shrikhand. Dinner turned out a little too spicy for us kids? Shrikhand. Just want something cool, creamy and delicious after a long day? Always Shrikhand. That quiet confidence my mom had in this one simple dessert taught me everything I needed to know about it; that great food does not have to be complicated. A beautifully made Shrikhand can elevate the most modest meal into something truly special, and that is a lesson I carry into my kitchen every single day.
Shrikhand Puri - The Ultimate Festival Thali
No festival table in my home is ever complete without a proper Shrikhand Puri Thali. Pillowy golden Puri, spiced Batata Bhaji, a comforting bowl of Varan Bhath, and a generous serving of Shrikhand; together they make the most celebratory, soul-satisfying meal you can put on the table. It is simple, it is festive, and it never fails to bring everyone together. And when mango season arrives, my Mango Shrikhand earns its own proud spot on the festival table too. When it comes to Shrikhand, my golden rule is simple - always make both!
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
Ingredient Notes
- Whole Milk Yogurt - This is the foundation of a great Shrikhand and the one ingredient I never compromise on. Whole milk yogurt gives you that rich, creamy texture and the perfect natural tang that makes Shrikhand so irresistible. My personal favorites are Noga, Desi Natural, and Deep Foods. They strain beautifully and deliver that authentic homestyle flavor that store-bought low-fat yogurt simply cannot replicate.
- Sugar - Skip the store-bought confectioner's sugar if you can - most commercial versions contain cornstarch to prevent caking, which can affect the texture of your Shrikhand. Instead, I always make my own powdered sugar right at home by blitzing regular sugar in the blender for a few seconds. It is fresher, purer, and blends into the thick strained yogurt like an absolute dream.
- Cardamom -Freshly ground cardamom is non-negotiable for me. That warm, floral aroma is the soul of classic Kesar Elaichi Shrikhand and the difference between freshly ground and pre-ground cardamom is night and day. Take the extra minute to grind it fresh; your Shrikhand will thank you.
- Saffron - A pinch of good-quality saffron bloomed in warm milk is what gives Shrikhand that gorgeous golden hue and that unmistakable depth of flavor. Do not rush this step; letting the saffron steep for a few minutes unlocks its full color and aroma, turning your Shrikhand from simply good to absolutely stunning.
How to make Shrikhand
Straining the Yogurt
Mix in saffron, sugar, and cardamom
Garnish with nuts (optional)
Storing
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.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Shrikhand
Equipment
Recipe Video
Ingredients
- 2 lbs full-fat plain yogurt
- ¾ cup powdered sugar
- ½ teaspoon cardamom powder
- 1 big pinch of saffron
- 2 teaspoons milk
Optional Garnish
- 1 pinch saffron
- 1 tablespoon pistachios thinly sliced
Instructions
- 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.
Anna says
This stuff is wonderful and the reason I started eating yogurt. It's like a lovely, fragrant pudding. Soooo good and so easy to make.
Archana says
Thank you Anna!
Meena says
Can you add mango puree to this?
Archana Mundhe says
Yes! You can also follow my mango shrikhand recipe that uses mango puree to make "Aamrakhand" - https://ministryofcurry.com/mango-shrikhand/