Shrikhand Recipe: The 5-Ingredient, No-Cook Yogurt Dessert That’s Pure Bliss

Learn to make authentic Shrikhand at home with just hung curd, sugar, and cardamom. This creamy, cold Gujarati/Maharashtrian dessert is perfect for festivals, fasting, or a healthy treat.

When you want a dessert that’s cooling, creamy, and ridiculously easy, Shrikhand is the answer. Imagine thick, strained yogurt whipped with powdered sugar until it’s silky smooth, then perfumed with saffron and cardamom. This no-cook, no-fuss sweet from Gujarat and Maharashtra feels luxurious but is made from the simplest ingredients. It’s the perfect finish to a spicy meal, a star during festivals like Holi and Janmashtami, and a godsend on fasting days. One spoonful of this chilled delight, and you’ll wonder why you ever bought it from a store.

Traditional & Regional Value of Shrikhand

Shrikhand is a jewel in the crown of Gujarati and Maharashtrian cuisine. It’s deeply associated with festivals—Holi, Ganesh Chaturthi, and Janmashtami are incomplete without it. In Gujarat, it’s often part of a thali meal. It’s also a vital ‘vrat’ (fasting) food during Navratri, when people avoid grains. The dish’s simplicity reflects the regions’ love for light, vegetarian, and satvik (pure) food. Offering Shrikhand to guests is a sign of warm hospitality. The version with kesar (saffron) is considered especially auspicious and celebratory.

What to Eat With Shrikhand

Shrikhand is incredibly versatile:

• With Hot, Fluffy Puris: The legendary combination of Puri-Shrikhand is a festive breakfast or lunch.
• As a Dip for Fruits: Served with slices of banana, mango, or strawberries.
• Alongside a Spicy Meal: As a cooling side dish in a Gujarati or Maharashtrian thali.
• On its own, in a bowl, as a light and satisfying dessert.

Is Shrikhand Healthy?

Shrikhand is one of the healthier Indian desserts. It’s made from hung curd, which is packed with probiotics, protein, and calcium. However, it does contain a significant amount of sugar. You can control the sugar level when making it at home. For a healthier version, use Greek yogurt (which is already strained), reduce the sugar, or use a natural sweetener like powdered jaggery or stevia. The nuts add healthy fats. It’s gluten-free and can be made with low-fat yogurt. Enjoy it in moderation as a nourishing sweet treat.

Why People Love Shrikhand

People adore its effortless elegance. It’s ready in minutes if you have hung curd ready. The texture is luxuriously smooth and creamy. The flavor is subtle, not overpowering—just the right balance of tangy yogurt and sweet sugar with aromatic spices. It’s incredibly refreshing, especially in summer. Kids and adults alike love it. It’s also a fantastic make-ahead dessert for parties. For many, it’s a taste of childhood and festive family gatherings.

Watch video and learn how to make Shrikhand Recipe

Tips & Tricks for Perfect Shrikhand

• Use Full-Fat Yogurt: It yields the creamiest, richest Shrikhand. Low-fat yogurt will be tangier and less creamy.
• Strain Well: The hung curd should be as thick as cream cheese. Any water left will make the Shrikhand runny.
• Powdered Sugar is Key: Granulated sugar will make it gritty. If you don’t have powdered sugar, grind regular sugar to a fine powder.
• Whisk Thoroughly: Whipping air into it makes it light and fluffy. Don’t just stir.

Delicious Variations to Try

• Amrakhand (Mango Shrikhand): Blend in ripe mango pulp for a fruity summer version.
• Dry Fruit Shrikhand: Add a mix of finely chopped dates, figs, and apricots along with nuts.
• Chocolate Shrikhand: Add cocoa powder and a little honey for a chocolate twist loved by kids.
• Instant Pot Shrikhand: Use store-bought Greek yogurt to skip the straining step entirely.

Frequently Asked Questions (FAQ)

1. Can I use Greek yogurt?

Absolutely! Greek yogurt is pre-strained, so it’s a perfect shortcut. Use thick, full-fat Greek yogurt for best results.

2. Why is my Shrikhand runny?

The curd wasn’t strained enough, or you added too much sugar/liquid. To fix, strain it again for a few hours or add a little milk powder to thicken.

3. How long does it last in the fridge?

Stored in an airtight container, homemade Shrikhand lasts for 3-4 days. The flavor may become slightly more tangy over time.

4. Is it the same as Greek yogurt with honey?

Similar in concept, but the flavor profile is different due to cardamom and saffron. Shrikhand is also typically sweeter and smoother.

5. Can I make it without sugar for fasting?

Yes, during vrat, you can use powdered rock sugar (mishri) or powdered sendha namak-approved sweetener. The taste will vary slightly.

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Shrikhand (Sweetened Yogurt Dessert)

Shrikhand is a traditional Gujarati and Maharashtrian dessert made from strained yogurt (chakka) sweetened with sugar and flavored with cardamom and saffron. This creamy, rich dessert is often served chilled and garnished with nuts. It's particularly popular during festivals like Gudi Padwa and is commonly paired with puris.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Hanging Time 8 hours hrs

Total Time 15 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: Gujarati, Indian, Maharashtrian

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4 cups full-fat yogurt preferably Greek yogurt or hung curd
• 1 cup powdered sugar

Flavorings

• 1 tsp cardamom powder
• 10 saffron strands
• 1 tsp rose water optional

For Garnish

• 2 tbsp chopped pistachios
• 2 tbsp chopped almonds
• edible silver leaf (varak) optional

Equipment

• Cheesecloth or muslin cloth
• Colander or strainer
• Mixing bowls
• Whisk or spoon

Method

 

1. Line a colander or strainer with 3-4 layers of cheesecloth or muslin cloth. Place over deep bowl.
2. Pour yogurt into prepared cloth. Gather edges and tie securely to form a bundle.
3. Hang the bundle over sink or place in refrigerator for 6-8 hours (or overnight) to drain whey.
4. After hanging, you will have thick, creamy hung curd (chakka). Transfer to mixing bowl.
5. Soak saffron strands in 1 tablespoon warm milk or water for 15 minutes to release color and flavor.
6. Using whisk or spoon, beat hung curd until smooth and creamy. Ensure no lumps remain.
7. Add powdered sugar gradually while continuously whisking the yogurt.
8. Whisk for 5-7 minutes until sugar completely dissolves and mixture becomes smooth and glossy.
9. Add cardamom powder, saffron mixture, and rose water (if using). Mix thoroughly.
10. Taste and adjust sugar if needed. Whisk again for 2-3 minutes until well combined.
11. Cover bowl and refrigerate for at least 1 hour to allow flavors to meld.
12. Before serving, transfer shrikhand to serving bowls or one large serving dish.
13. Garnish with chopped pistachios, almonds, and silver leaf if using.
14. Serve chilled as dessert. Traditionally served with hot puris.
15. Shrikhand can be stored in refrigerator for 3-4 days.

Notes

Storage:
• Store in airtight container in refrigerator for 3-4 days.
• Do not freeze as texture becomes grainy upon thawing.
• For best results, consume within 2 days for freshest taste.
• Keep covered to prevent absorption of other refrigerator odors.
• Stir gently before serving if separation occurs.

Substitutions:
• Use Greek yogurt instead of hanging regular yogurt - skip hanging step.
• Add 1/4 cup finely chopped mango for mango shrikhand (amrakhand).
• For different flavor, replace cardamom with 1/2 tsp vanilla extract.
• Include 2 tablespoons of grated coconut along with nuts for texture variation.
• For sugar-free version, use powdered stevia or erythritol instead of sugar.
• Vegan option: Use thick coconut yogurt (not traditional but works).

Pro Tips:
• Use full-fat yogurt for creamiest texture - low-fat yogurt makes watery shrikhand.
• Hang yogurt for at least 6 hours - longer hanging gives thicker shrikhand.
• Whisk thoroughly to incorporate air and make shrikhand light and fluffy.
• Use finely powdered sugar to prevent grittiness in final product.
• For extra creamy texture, add 2 tablespoons of fresh cream to hung curd.
• Traditional shrikhand should be thick enough to hold its shape but still creamy.
• Adjust sugar according to taste - Gujarati shrikhand is typically sweeter.
• For perfect consistency, shrikhand should be smooth, creamy, and lump-free.
• Use freshly ground cardamom for best flavor and aroma.
• For special occasions, layer shrikhand with pureed fruits in glasses for parfaits.
• Serve in earthenware bowls for enhanced flavor and traditional presentation.
• Shrikhand tastes best when chilled for several hours before serving.