Shrikhand recipe – Shrikhand is a thick creamy & delicious Indian dessert made with strained yogurt (curd), sugar, cardamoms & nuts. Shrikhand is popular in the states of Maharashtra, Gujarat and even in parts of Karnataka. In Karnataka it is known as shikarni or shikharini which is a sankrit term for shrikhand.
Shrikhand is commonly eaten with a meal or as a dessert. It also goes well with poori.
The most common flavouring ingredients used are cardamom & saffron. It can be also be flavoured with fruit purees like mango and strawberry.
How is shrikhand made?
It is one of the simplest dessert made by just whisking all the ingredients. There is no cooking process involved but there is a bit of preparation as the curd needs to be strained for a few hours.
Tips to make shrikhand
Curd: Use fresh curd that is not sour tasting. You can use homemade curd or greek yogurt. If using greek yogurt then you can skip straining and use it straight away.
Flavoring: I have used cardamom powder and saffron for flavouring. However only cardamom powder will suffice and you can skip saffron if you do not like the flavour.
Shrikhand will turn out good even without saffron. I usually make it with only cardamom powder as my kids’ don’t like the saffron flavour here.
Sweetener: Powdered sugar is added to sweeten the dessert. You can adjust the amount of sugar to suit your taste.
Whisking: After adding sugar whisk the yogurt very well using a hand whisk until smooth. If you are doing in large quantities then you can also use a hand blender or a food processor.
Tips to strain the curd
Straining curd properly is the key step to a thick and creamy shrikhand. Otherwise it will turn runny after adding sugar.
The easiest way I have been following to strain the curd quickly is to pour the curd to a clean cloth. Bring the sides together and then squeeze off the excess whey from it.
Then flatten the entire pack and place it in between layers of a thick absorbent cloth or towel.
Then place a heavy pot or a heavy object or a cast iron pan. After 45 mins if there is still whey then remove and place it on the drier side on the cloth and leave it for some more time.
This way the whey drains up super quickly from the curd within 45 mins to 1 hour. If it is too hot in your kitchen then you can also refrigerate while you do this.
Ingredients (1 cup = 240ml )
- 3 cups curd / yogurt or 1½ cups greek yogurt
- 1 pinch saffron strands / kesar
- ¼ to ½ tsp green cardamom powder / elaichi powder
- ¼ cup sugar – powdered (use as needed)
- 2 tbsps almonds , chopped
- 1 tbsps pista , chopped
How to make the recipe
- Place a strainer over a large bowl to collect the whey.
- Spread a clean muslin or cheese cloth over the strainer.
- Add curd to the cloth. Bring all the edges together.
- Squeeze out the excess whey from the curd.
- Place the curd along with the cloth in between a thick large absorbent towel or cloth.
- Transfer this to a plate and place a heavy object over the curd. I use my cast iron pan.
- Leave this in the fridge for 1 hour.
- Drained super thick curd or chakka will be ready after the whey has been drained completely.
- Soak saffron in 1 tbsp hot water or hot milk.
- Powder the sugar and set aside.
How to make shrikhand
- Remove chakka from the cloth and transfer to a mixing bowl. Most of the whey would have been drained.
- Add saffron, sugar and cardamom powder.
- Mix everything well either with a spoon or with a whisk until smooth.
- Serve with puri or chill and enjoy as a dessert.
- Garnish shrikhand with chopped nuts.
NUTRITION (estimation only)
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
1. Choose a large bowl to collect the whey.
2. Place a strainer over it.
3. Spread a thin muslin cloth or a cheese cloth. Then pour the curd.
4. Wrap the curd in the cloth and gently squeeze to drain excess whey.
5. Update: Place the entire pack of yogurt in between a large & thick absorbent cloth. Place the entire thing over a plate.
Next place a heavy object or a cast iron pan over it. Refrigerate for about 45 mins to 2 hours. Soak crushed saffron in little hot water or milk.
6. Make sure curd is properly drained and no whey remains in the chakka before you proceed to make shrikhand.
How to make shrikhand recipe
7. Pour the saffron water.
8. Add powdered sugar and then elaichi powder. Use more or less sugar to suit your taste.
9. Mix it well with a spoon or whisk until smooth and creamy. If you are making in large amount then a whisk would be better.
Transfer to serving bowls and garnish with chopped nuts.
Serve shrikhand with puri or chill and serve as a dessert.