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Shrikhand – Sweet Flavorful Yogurt

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Shrikhand is a classic dessert of Western India. Plain yogurt is transformed into an aromatic delicacy flavored with saffron and cardamom.

Recipe will serve 4.

ShrikhandIngredients:

  • 4 cups of yogurt
  • ¾ cup of sugar as needed
  • Few strands of saffron
  • 1 tablespoon warm milk
  • About ¼ teaspoon crushed cardamom
  • 1 tablespoon sliced almonds
  • 1 tablespoon sliced pistachios

Method

  1. Drain the yogurt – Put a muslin or cheese cloth over a strainer. Now pour the yogurt over muslin cloth to drain. Place a bowl underneath the strainer to collect the excess water.
  2. Next gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt.
  3. Move the yogurt with strainer and bowl into the refrigerator for at least six hours to drain excess water.
  4. Yogurt will become thick in consistency.
  5. Dissolve the saffron in warm milk. Milk will take on the saffron color, yellowish orange.
  6. Add sugar, cardamom powder, and saffron milk to yogurt and beat well till sugar dissolves. You may use a mixer.
  7. Mix in most of the almonds and pistachios to the yogurt mix and the remaining nuts will be used for garnish.
  8. Chill the shrikhand before serving.
  9. Traditionally shrikhand is served with puri (fried flat bread).

Notes

When the water is draining from the yogurt, it’s suggested to keep the yogurt in the refrigerator in order to keep the yogurt from becoming more sour.


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31 thoughts on “Shrikhand – Sweet Flavorful Yogurt

  1. Dear Ms.Manjulaji,

    I have learned many recepies from your web side.
    I have a question for Shrikhand preparation, instead of using sugar it is possible to use honey.
    Please advice.

    With regards

    rajul

  2. For the first time i made Shrikhand after going through ur simple recipe, it was really yummy…My son who is 1 yr old also enjoyed it. Thank u.

  3. Hello there. I have tried this recipe and its simply delicious. To be honest I never used to have shrikhand, as the ones I have tasted so far were not that good. I just tried to make this version cause my brother loves shrikhand and I thought to make some for him, but when I tried it…I couldn’t stop eating…I think I only did stop cause I had to keep some for my brother… We had it with puris…
    Keep it up…
    Thank you

  4. You can also mix 2 cups of sour cream to thick yogurt mixture. It will give more creamy texture to shrikhand. I do it the same way very often.

      1. Ya absolutely true..but in this recipe whole milk yogurt is used. We can use 1% milk yogurt and get the creamy texture.
        Thanks.

  5. You can use greek yogurt. Saves time and do not have to drain the water. However, best thick texture only can be achieved by homemade yougurt.

  6. Hello Aunty,

    Thanks for the recipe!!
    Can we use homemade yoghurt or need to use yoghurt from the store?

    Please let me know!!

    Thanks,
    Anshita

    1. hi, I often make them using besan flour instead of eggs. Tastes good too, especially if you add some chopped raw vegetables. My family likes spinach.

  7. hi manjula aunty i make besan ladoos but its coming soft nd test not right so can u teel me what i do wrong pls help me my hesbund like to much so i want make it again thanks

  8. hello….
    manjula aunty or jaya ji if either of u could reply to this….

    do you use the same cup for measuring milk,paneer etc which u show for measuring flour for making breads….

    please reply….i will b grateful…

    1. Hi Divya,

      Here she’s using the same cups- the actual “Measuring Cups” as they are called. But if you are using a bowl to measure then make sure you measure all the ingredients in the recipe with the same bowl. Measuring yogurt with one size bowl and then sugar with a different size will mess up the recipe completely. Also you will have to adjust for the ingredients that are measured in spoons as well (tsp, TBSP, etc..) Hope this helps. Please correct me Manjula if I am wrong…

  9. I make home made kefir milk from kefir grains and have strained that in muslin cloth to make a kefir cheese. It looks about the consistency of the drained yogurt only maybe alittle dryer, to that was after I drained it for a full 24 hours. I suppose I could drain it for less time til it has that same consistency and make the recipe with drained kefir milk as I have a lot of that around.

  10. Wow. Looks delicious. Thanks for sharing the recipe and even moreso the instructional video as it really helps to be walked through the entire process as you have done here. Namaste.

  11. Girish, sour cream is substantially higher in calories and fat than yogurt and not a typical substitute for yogurt.

    Yogurt: 1 cup (227 grams) = 150 calories and 8 grams fat.
    Sour Cream: 1 cup (227 grams) = 450 calories and 37.5 grams fat.

    That’s a big difference!

    Yogurt is made from milk and sour cream is made from the cream.

  12. Instead of using yogurt, use sour cream and you won’t have to drain water out of it (saves time). It may need more sugar, but Shrikhand tastes the same

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