Shrikhand

Shrikhand is a popular Maharashtrian sweet and features on most, if not all, 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 3-4 and is ready in under an hour.

Shrikhand with pistachios

Ingredients:

500 gms Greek Yogurt

6-8 tablespoons of caster sugar

3/4 teaspoon powdered cardamom seeds

1/4 teaspoon powdered nutmeg (optional)

a generous pinch of saffron strands

2 tablespoons warm milk

Chopped almonds or pistachios (optional)

Method:

1. Pour the Greek Yogurt into a mixing bowl. Whisk well and set aside.
2. Mix the saffron strands in the warm milk until the milk is infused with the colour of the saffron. This usually takes about 5-10 mins.
3. Add the granulated sugar to the yoghurt and whisk to mix well. Add the powdered cardamom and the nutmeg, if using. Mix throughly. 
4. Now add the milk with the saffron strands. Give the mixture a good stir.  
5. Refrigerate the shrikhand for at least 30- 40 minutes. This gives the saffron enough time to lend its colour to the shrikhand and for the flavours of the spices to develop.
6. Taste the shrikhand before serving and adjust the sugar or spices, as per your preferences.
7. Dish out the shrikhand into bowls and scatter the chopped nuts before serving.
8. Serve with hot puris or simply dig in!

Notes:

Making shrikhand from regular full fat yogurt

1. Use 500 gms of full fat yogurt. Hang it in a cheesecloth for 2-3 hour to get rid of  any excess moisture. 
2. Add in a tablespoon or two of full fat cream to give it a rich and moist texture.
3. Follow the instructions from step 2 above.

Updated recipe – March 2022