How to Make Shrikhand: A Traditional Indian Dessert

 

Shrikhand is a rich, creamy, and utterly delightful dessert that hails from the western states of India, particularly Maharashtra and Gujarat. Made from hung curd (strained yoghurt) and flavoured with sugar, cardamom, and saffron, this dish is often served chilled and enjoyed during festivals, special occasions, or simply as a refreshing sweet treat.

In this blog post, we’ll walk you through a step-by-step guide on how to make traditional shrikhand at home using British English spelling and measurements. The best part? You don’t need any fancy equipment – just a bit of patience and some love for dessert!

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Ingredients:

For 4 servings:

1 litre full-fat plain yoghurt (preferably homemade or thick Greek-style yoghurt)

100–120 grams caster sugar (adjust to taste)

¼ teaspoon ground cardamom (elaichi)

A few strands of saffron (kesar)

1 tablespoon warm milk (for soaking saffron)

2 tablespoons chopped pistachios or almonds (optional, for garnish)

A pinch of nutmeg (optional)

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Equipment Needed:

Muslin cloth or a clean thin tea towel

Mixing bowl

Whisk or hand mixer

Small bowl for saffron

Serving bowls or dessert glasses

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Step-by-Step Recipe:

Step 1: Preparing the Hung Curd (Chakka)

The key to perfect shrikhand lies in removing all the excess water from the yoghurt.

1. Place the muslin cloth over a bowl and pour the yoghurt into it.

2. Gather the edges of the cloth and tie it into a bundle.

3. Hang it over a sink or on a tap, allowing the whey to drain out completely. This may take around 4 to 6 hours or you can leave it overnight in the fridge.

4. Once the yoghurt is thick and creamy, transfer it into a clean bowl. This is now called “chakka”.

Step 2: Flavouring the Shrikhand

1. Soak the saffron strands in 1 tablespoon of warm milk and set aside for 10–15 minutes. This enhances the colour and aroma.

2. Add the caster sugar to the hung curd and mix gently.

3. Add the saffron milk, ground cardamom, and a pinch of nutmeg if using.

4. Whisk the mixture until smooth and creamy. You can use a hand whisk or an electric beater to get a velvety texture.

Step 3: Chilling and Serving

1. Cover the shrikhand and refrigerate it for at least 2–3 hours before serving. This allows the flavours to blend well.

2. Spoon the chilled shrikhand into small bowls or dessert glasses.

3. Garnish with chopped pistachios, almonds, and a few extra saffron strands for that royal touch.

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Variations You Can Try:

Mango Shrikhand (Amrakhand): Blend in ½ cup mango pulp along with the sugar for a fruity twist.

Fruit Shrikhand: Add chopped fruits like bananas, grapes, or pomegranate just before serving.

Kesar-Pista Shrikhand: Use generous amounts of saffron and pistachios for a luxurious version.

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Tips for the Perfect Shrikhand:

Always use thick, fresh yoghurt. If using store-bought Greek yoghurt, you may not need to strain it much.

Adjust sugar according to taste and tartness of the yoghurt.

Avoid over-whisking as it can make the mixture runny.

Saffron can be slightly toasted on low heat before soaking to release more aroma.

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Conclusion

Shrikhand is not just a dessert – it's a celebration of simplicity and flavour. With just a handful of ingredients, this traditional Indian sweet delivers a delicious experience that’s both comforting and festive. Whether served on its own or paired with hot puris (as is traditional in Maharashtra), shrikhand is bound to impress.

So the next time you’re in the mood for something indulgent yet easy, give this shrikhand recipe a try. Let the creamy sweetness, aromatic saffron, and gentle spice of cardamom transport you to the heart of Indian cuisine – all from the

 comfort of your own kitchen.

--- write ✍️ by foodie Parmod.