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Shrikhand, Traditional Indian dessert most popular in Maharashtra and Gujarat. Simple and easy recipe with hardly any effort. It is made with strained yogurt & sugar. Saffron, Cardamom, Mango are most popular flavors. There are so many variations like strawberry, vanilla coming up everyday.

The authentic way to make it is to use hung/strained yogurt, that is,  hanging yogurt in a clean muslin cloth for hours (preferably overnight). This is a way to remove whey and get really thick yogurt. But a lot of people these day use Greek yogurt instead. Why not when you are in a hurry! But even though the Greek yogurt is very thick, it isn’t that thick as the hung/strained yogurt. Thicker the yogurt, denser the shrikhand.

The picture above is of Saffron Shrikhand. Soon i will be posting the pictures of other versions.

The ingredients you will need:

3 cups Yogurt

Sugar (1/3 cup or to taste)

1 Tbsp warm milk

A generous pinch of Saffron

1 Tbsp sliced pistachios


There are two ways! One, Straining the yogurt by hanging the cloth tied with yogurt and other one placing the yogurt tied in cloth on a colander. The difference is,  in first version yogurt is hung for hours for sour hint (I don’t mean too sour, just a slight hint.) It has a blend of sour and sweet taste.and other yogurt is put in colander lined with cloth and kept in fridge, so doesn’t have that slight sour hint.

Straining by hanging:

If you are using normal yogurt, Place yogurt in a clean muslin cloth (large enough to tie the ends). Hang it for at least 6-7 hours with a bowl beneath to collect the whey (Overnight works best). A tip: I use my standing mixer to hang it. I tie it with help of cooking twine around the motor part of the mixer and let whey collect in the mixing bowl. You can also tie it from the handles of the shelf above the kitchen counter or the microwave door handle.

Gently press the cloth with yogurt and if no whey comes, its means the yogurt has thickened. Discard the remaining whey.

In the Colander way:

Line a colander with muslin cloth (large enough that you can tie up its ends). Place the colander over a bowl. Ensure that there is enough space to collect the draining liquid and that the whey will not touch the bottom of the colander. Pour yogurt into the colander,wrap up and tie up all the ends. Let it drain for at least 6 hours (preferably overnight) in “the refrigerator”.

Greek yogurt Version:

If you are using Greek Yogurt, I would still recommend hanging it for an hour or so. If you are fine with a thin consistency, skip the hanging procedure.

  1. In a tiny cup, warm milk. Add Saffron and let it dissolve. It takes a couple of minutes.
  2. Meantime, in a mixing bowl mix the hung yogurt and sugar till sugar dissolves completely. Strongly recommend adding sugar in parts and doing a taste test. Can always add more sugar if you want but can’t help if it becomes too sweet.
  3. Add the dissolved saffron and sliced pistachios and check for sweetness.
  4. Chill before serving the creamy Shrikhand.

Happy cooking

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December 2017
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