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Hi Bold Bakers!
Shrikhand is the perfect dessert if you’re not a fan of anything too sweet, and it’s such a cinch to make your own at home!
Shrikhand is a sweet-but-tart cold yogurt-based dessert from western India. Essentially, it is hung curd (we are using plain whole milk yogurt) and sugar. The result is a sweet, silky smooth, thick yogurt that I perfume with the incredible flavors of saffron and ground cardamom.
Not only is it a healthy dessert, but it’s also a simply delicious one! Once the curd has drained out of the yogurt, it takes just minutes to assemble.
What Is Shrikhand?
Shrikhand is an amazing sweetened yogurt that is a popular dessert from western Indian states. Even though it only has a few ingredients, it’s so loved in Gujarat and Maharashtra that it is served as part of their wedding meals!
Shrikhand may have been a part of Gujarat’s cuisine since 500 BC, and the recipe has basically stayed the same! Curd plays a significant role in Indian cooking, and this dessert was one both the rich and poor enjoyed.
What You Need To Make Shrikhand
How To Make Shrikhand
This recipe couldn’t be easier. You just have to wait for the whey to drain from the yogurt overnight, then whip it up in minutes the next day! Here is how you make shrikhand (and don’t forget to get the full recipe with measurements, on the page down below):
- Place a strainer over a bowl that is small enough that the strainer does not touch the bottom. Line the strainer with a clean piece of muslin cloth.
- Add the yogurt to the muslin-lined strainer, gather the ends of the cloth, and tie it in a knot. Place the whole setup in your refrigerator and let the whey drain for about 8 hours or overnight.
- Once the whey has drained, you should end up with 1 1/2 cups (12oz/340g) of hung curd. Place the curd in the small mixing bowl.
- Mix the warm milk and saffron threads and let them bloom for 5 minutes. Then, 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, then stir again before serving.
Gemma’s Pro Chef Tips For Making Shrikhand
- If you don’t have muslin cloth, you can use a large coffee filter in its place!
- The whey that drains out of the yogurt is very nutritious—use it in a smoothie or in place of water when making a simple bread dough!
- Some recipes for shrikhand call for powdered sugar, but many store-bought powdered sugars contain cornstarch, which doesn’t dissolve and will result in a chalky taste. You can make your own homemade powdered sugar and use an equal amount by weight (2½oz/71g) in this recipe if you don’t want to wait for the granulated sugar to dissolve.
- For a quick version of this dessert, use 1½ cups (12oz/340g) of whole milk Greek yogurt. It can be more tart than hung curd, so be sure to taste and adjust the amount of sugar.
- Try making mango shrikhand by stirring in 1 cup (8floz/225ml) of very ripe, pureed mango into the curd with the sugar and spices.
- You can also make fruit shrikhand by stirring in 1 cup (5oz/142g) of any fresh fruit of your choice.
How Do I Store Shrikhand?
You can store any leftover shrikhand in an airtight container in the refrigerator for up to 5 days.
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Full (and printable) recipe below!
Prep Time 20 mins
hang for 8 hrs
This Shrikhand recipe is a sweet-but-tart cold yogurt-based dessert from western India that's sweet, creamy, and dreamy.
Author: Gemma Stafford
Servings: 4 people
- 3 cups (24oz/675g) plain whole milk yogurt
- 1/3 cup (2½ oz/71g) granulated sugar
- 2 tablespoons of warm milk
- 1 pinch of saffron threads (crushed)
- ¼ teaspoon ground cardamom
- ¼ cup (1¼oz/35g) slivered almonds (optional)
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.