Easy Shrikhand Recipe
User Reviews
5
Easy Shrikhand Recipe
Description
The recipe begins with thick, strained yogurt—either homemade hung curd or store-bought Greek yogurt—to ensure a dense and creamy base. If using plain yogurt, it requires extended straining to remove excess whey. The thickened yogurt is whipped until smooth before mixing in powdered sugar, cardamom powder, and saffron steeped in warm milk, which imparts a subtle floral aroma and color.
This mixture is then chilled to allow the flavors to meld and create a refreshing texture that is soft yet firm enough to hold shape. The addition of pistachios adds mild crunch and nuttiness.
Shrikhand is traditionally served as a dessert or accompaniment in Indian cuisine and is valued for its balance of cooling dairy with aromatic spices. Preparing in advance and refrigerating enhances the depth of flavor and consistency.
Ingredients
- 2 cup Greek yogurt or plain yogurt
- 6 tablespoon powdered sugar I used powdered sugar as it mixes easily.
- 1/4 teaspoon cardamom powder optional, aka Elaichi
- 1/8 teaspoon saffron aka Kesar
- 1 tablespoon milk warm
- 1 tablespoon pistachio crushed or sliced, to garnish (optional
Instructions
Straining Yogurt (optional if using greek yogurt)
- Place a mesh strainer in a large bowl. Line a cheesecloth over the strainer. Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle. Now you can either hang this cheesecloth or place a heavy weight on top of it.
- We want to leave space for the water to collect in the bowl. Leave it out (3-4 hours) or leave it overnight in the refrigerator. For greek yogurt, straining 3-4 hours is enough. If using plain yogurt, strain at least overnight or up to 24 hours in the refrigerator.
Making Shrikhand
- Add saffron to warm milk and keep aside.
- Remove and empty the thickened yogurt in a large bowl. Whisk it well for 3-4 minutes to make it smooth.
- Add the sugar, cardamom and saffron soaked in milk. Mix for 3-5 minutes until combined and smooth without any lumps. Then add pistachios and fold them in.
- Chill for 1-2 hours before serving. Serve in bowls and optionally garnish with crushed pistachios and saffron strands.
Notes
- Use fresh homemade yogurt for traditional hung curd or plain Greek yogurt for instant preparation.
- Properly strain plain yogurt in the refrigerator for at least overnight to achieve thick texture and prevent souring.
- Chill the prepared shrikhand for 1-2 hours before serving to enhance flavor and consistency.
- Garnish with crushed pistachios for a textural contrast and garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 11g | 22% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 38mg | 2% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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