Shrikhand Recipe: 2 Easy Ways with Hung Curd or Greek Yogurt

What Is Shrikhand?

Shrikhand is a chilled, thick yogurt dessert traditionally associated with Gujarat and Maharashtra, sweetened with sugar and flavored with saffron and cardamom.

Its creamy texture comes from draining excess whey from yogurt, while nuts add crunch and richness.

This popular shrikhand sweet can be prepared with hung curd or Greek yogurt for a quicker version.

Shrikhand with Hung Curd

Ingredients:

• 4.5 cups curd (yogurt)
• 9 tbsp sugar
• 1/2 tsp cardamom powder or 4–5 green cardamoms, finely crushed
• 30 saffron strands or 2 pinches
• 1/2 tbsp warm milk
• 8 pistachios, crushed or chopped, or any nuts of your choice
• Yield: 4–6 servings

Sugar-to-curd ratio: Use approximately 2 tbsp sugar for every 1 cup of curd. Adjust according to your preferred sweetness.

Method:

1. Drain the curd: Line a deep bowl with a strainer and muslin cloth. Pour the curd into the cloth, gather the edges, and tie securely.
2. Hang and drain: Hang the cloth in the refrigerator with a deep bowl underneath. Let it drain for 6 hours or overnight until the whey separates completely.
3. Save the whey: Collect the hung curd in a bowl. The leftover whey can be used in vegetables, chapatis, rice, or dals.
4. Prepare saffron milk: Add warm milk and saffron strands to a small bowl. Stir and set aside for a few minutes.
5. Prepare cardamom: Crush 4–5 green cardamoms finely using a mortar and pestle.
6. Whip the curd: Add sugar to the hung curd and mix lightly. Add saffron milk and cardamom, then beat using a handheld mixer or processor until smooth and airy.
7. Chill and serve: Scrape the sides periodically while mixing. Once completely smooth, refrigerate and serve chilled with chopped nuts.

Quick Shrikhand with Greek Yogurt

Ingredients:

• 1.5 cups chilled Greek yogurt
• 3 pinches grated nutmeg
• 1/2 cup sugar
• 1 tbsp warm milk
• 15 saffron strands or 1 pinch
• 1/2 tsp cardamom powder
• 2 tbsp nuts of your choice, such as cashews, almonds, or pistachios

Method:

1. Warm the milk on the stove or in the microwave. Add saffron strands, stir, and set aside.
2. Add Greek yogurt and sugar to a bowl. Whisk until the sugar dissolves and the mixture becomes smooth and creamy.
3. Add saffron milk, cardamom powder, and nutmeg. Mix thoroughly until evenly combined.
4. Cover and refrigerate for a few hours or overnight to allow the shrikhand to firm up.
5. Serve chilled with sliced or chopped nuts on top.

Tips, Tricks and Variations

Use a Blender for a Smoother Texture

A blender or food processor can make the process faster. Blend carefully, stopping periodically to ensure the shrikhand remains smooth and airy rather than becoming too runny.

Use Enough Saffron

Saffron gives shrikhand its signature yellow color and distinctive flavor. Use a generous pinch or two for a noticeable aroma and natural color.

Try Fruit Purees

For a flavored variation, mix in fruit puree after preparing the base. Mango puree is a popular choice for a creamy mango shrikhand.

Make Vegan Shrikhand

Use thick non-dairy yogurt and your preferred milk alternative, such as oat, almond, or soy milk, to prepare a vegan version.

Try a Chocolate Variation

For a chocolate twist, add cocoa powder or melted Dairy Milk to the base. See the site's existing chocolate shrikhand recipes for more variations.

Make It Ahead

Shrikhand tastes better after chilling because the texture becomes firmer and the flavors blend. Prepare it a day ahead when possible.

What to Serve with Shrikhand

Serve shrikhand chilled as a dessert or pair it with puri or chapati for a traditional combination. Top with nuts, saffron, or fresh fruit.

Storing Shrikhand

• Store shrikhand in an airtight container in the refrigerator and consume it within about 5–7 days for the best quality.
• If freezing, use a freezer-safe airtight container and consume within about 1 month. Thaw it slowly in the refrigerator before serving, then whisk gently if needed.