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.
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)
- Pour the Greek Yogurt into a mixing bowl. Whisk well and set aside.
- 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.
- Add the granulated sugar to the yoghurt and whisk to mix well. Add the powdered cardamom and the nutmeg, if using. Mix throughly.
- Now add the milk with the saffron strands. Give the mixture a good stir.
- 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.
- Taste the shrikhand before serving and adjust the sugar or spices, as per your preferences.
- Dish out the shrikhand into bowls and scatter the chopped nuts before serving.
- Serve with hot puris or simply dig in!
Making shrikhand from regular full fat yogurt
- Use 500 gms of full fat yogurt. Hang it in a cheesecloth for 2-3 hour to get rid of any excess moisture.
- Add in a tablespoon or two of full fat cream to give it a rich and moist texture.
- Follow the instructions from step 2 above.
Updated recipe – March 2022