Shrikhand is a popular Maharashtrian sweet and is sure to feature on most wedding menus.
It is usually eaten with puris as part of a main meal although it can also be served as a dessert. This simple and delicious yogurt based dessert is healthier and lower in calories than most Indian sweets.
Try this version made from scratch and I can guarantee that you will never give store bought Shrikhand a second glance again. (I normally use Greek Yogurt but I have also provided an option for the regular yogurt based Shrikhand, in my notes towards the end.)
This version serves 2 and the quantity can easily be multiplied.
200 gms Greek Yogurt
2-3 tablespoons of caster sugar
1/2 teaspoon crushed cardamom seeds
1/4 teaspoon powdered nutmeg
1/8 teaspoon saffron strands
Chopped almonds or pistachios (optional)
- Pour the Greek Yogurt into a mixing bowl.
- Add in sugar, cardamom, nutmeg and saffron strands. Mix it well with a whisk and let it rest in the fridge for 30- 40 minutes. This gives the saffron enough time to lend its colour to the shrikhand.
- Taste the shrikhand and add in more sugar or spices, as per your preferences.
- Dish out the shrikhand into bowls and scatter the chopped nuts before serving.
- Dig in!
Making Shrikhand from regular yogurt
- Use 250 gms of full fat yogurt. Hang it in a cheesecloth for an hour or so to get rid of any excess moisture.
- Add in a tablespoon of cream to give it a rich and moist texture.
- Follow the instructions from step 2 above.