Indian Shrikhand is a creamy, dreamy dessert that’s as indulgent as it is simple to make. This traditional yogurt-based treat is rich, velvety, and infused with the delicate sweetness of sugar and the aromatic warmth of cardamom. The texture is luxuriously smooth, with a slight tang that balances the sweetness perfectly. Best of all, it requires just 20 minutes of prep time, though letting it hang for 8 hours ensures that thick, luscious consistency you’ll love.
Topped with crunchy pistachios or saffron strands, Shrikhand is a feast for both the eyes and the palate. Its refreshing coolness makes it ideal for warm days, while its rich flavors satisfy any sweet craving. Whether served as a dessert or a snack, this dish is a delightful way to experience the essence of Indian cuisine. Every spoonful is a celebration of simplicity and flavor.
Ingredients for Indian Shrikhand
- 3 cups (24oz/675g) plain whole milk yogurt (use full-fat for best results)
- 1/3 cup (2½ oz/71g) granulated sugar (adjust to taste or substitute with powdered sugar)
- 2 tablespoons warm milk (to bloom the saffron)
- 1 pinch saffron threads, crushed (optional, but adds a beautiful color and aroma)
- ¼ teaspoon ground cardamom (freshly ground for the best flavor)
- ¼ cup (1¼oz/35g) slivered almonds (optional, for garnish; pistachios or rose petals also work)
Step-by-Step Instructions
- Prepare the strainer: Rest a strainer over a bowl, ensuring the strainer doesn’t touch the bottom. Line the strainer with a clean piece of muslin cloth.
- Strain the yogurt: Add the yogurt to the muslin-lined strainer. Gather the ends of the cloth, tie a knot, and place the whole setup in the refrigerator for 8 hours or overnight to drain the whey.
- Check the curd: After draining, you should have about 1½ cups (12oz/340g) of hung curd. Transfer this to a small mixing bowl.
- Bloom the saffron: Mix the warm milk and crushed saffron threads together and let sit for 5 minutes to bloom.
- Combine ingredients: Add the saffron milk, sugar, and cardamom to the hung curd. Stir well until fully combined.
- Rest the mixture: Let the shrikhand rest for 10 minutes to allow the sugar to dissolve. Stir again before serving.
- Serve and garnish: Transfer the shrikhand to a serving bowl or divide into 4 individual bowls. Garnish with slivered almonds, pistachios, or rose petals as desired.
- Store leftovers: Keep any remaining shrikhand in an airtight container in the refrigerator for up to 5 days.
Creative Toppings and Garnishes
While almonds, pistachios, and rose petals are classic garnishes for shrikhand, you can get creative with toppings! Try adding a sprinkle of crushed pistachios for extra crunch, a drizzle of honey for sweetness, or even a few dried cranberries for a tangy twist. For a festive touch, edible silver leaf or a pinch of golden saffron strands can elevate the presentation.
Serving Suggestions for Shrikhand
Shrikhand is incredibly versatile and can be served in multiple ways. Enjoy it as a dessert on its own or pair it with warm puris for a traditional Indian treat. It also makes a delightful accompaniment to fruit salads or as a topping for pancakes and waffles. For a refreshing twist, layer it with fresh mango puree to create a mango shrikhand parfait.
Time-Saving Tips for Busy Cooks
If you’re short on time, use Greek yogurt instead of straining regular yogurt—it’s already thick and creamy! Alternatively, you can reduce the straining time to 4-5 hours if you’re in a hurry, though the texture may be slightly softer. Prepping the saffron milk and garnishes ahead of time can also streamline the process.
Storage and Freshness Tips
Shrikhand stays fresh in an airtight container in the refrigerator for up to 5 days. To maintain its creamy texture, give it a quick stir before serving. Avoid freezing, as it can alter the consistency and make it grainy. If you notice any separation, simply mix it well to restore its smoothness.
Recipe Variations to Explore
Experiment with different flavors to customize your shrikhand! Add mango puree for a fruity twist or blend in fresh strawberries for a berry-infused version. For a richer taste, substitute sugar with condensed milk or add a splash of rose water for a floral aroma. You can also try using coconut yogurt for a dairy-free alternative.
How To Make Indian Shrikhand
Ingredients
- 3 cups plain whole milk yogurt
- 1/3 cup granulated sugar
- 2 tablespoons warm milk
- 1 pinch saffron threads crushed
- 1/4 teaspoon ground cardamom
- 1/4 cup slivered almonds optional
Instructions
- Rest a strainer over a bowl small enough so that the strainer does not touch the bottom and line the strainer with a clean piece of muslin cloth.
- Add the yogurt to the muslin-lined strainer, gather the ends of the cloth, tie a knot and place the whole thing in the refrigerator for about 8 hours or overnight to let the whey drain.
- Once the whey has drained out of the curd, you should have about 1½ cups (12oz/340g) of hung curd. Place this in a small mixing bowl.
- Mix the warm milk and saffron threads together and let bloom for 5 minutes.
- Add the saffron milk, sugar, and cardamom to the curd and stir well.
- Let the shrikhand rest for about 10 minutes to let the sugar dissolve and then stir again and transfer to a serving bowl or into 4 individual bowls.
- I garnished it with almonds, pistachios and rose petals. Store leftovers in an airtight container in the refrigerator for up to 5 days.
