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.

Shrikhand topped with pistachios


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)


  1. Pour the Greek Yogurt into a mixing bowl.
  2. 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.
  3. Taste the shrikhand and add in more sugar or spices, as per your preferences.
  4. Dish out the shrikhand into bowls and scatter the chopped nuts before serving.
  5. Dig in!


Making Shrikhand from regular yogurt

  1. Use 250 gms of full fat yogurt. Hang it in a cheesecloth for an hour or so to get rid of  any excess moisture. 
  2. Add in a tablespoon of cream to give it a rich and moist texture.
  3. Follow the instructions from step 2 above.

About The Weekend Baker

Weekend baker, cook book collector, gatherer of family recipes.. I have inherited my love for baking, cooking and experimenting in the kitc
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