Easy Shrikhand Recipe

Shrikhand is a quintessential Indian dessert made with curd. Follow my easy Shrikhand recipe, to recreate this Indian summer delicacy at home.

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• Essence of Shrikhand
• The Hung Curd
• How To Make Hung Curd
• My Tried and True Tips
• More Indian Dessert Recipes
• Easy Shrikhand Recipe

Essence of Shrikhand

Originating from the western state of Gujarat, Shrikhand has become a beloved sweet indulgence enjoyed across the Indian subcontinent.

In the vibrant tapestry of Indian cuisine, desserts hold a special place. Among these culinary delights, Shrikhand stands out as a timeless classic dessert, cherished for its creamy richness, aromatic undertones, and simplicity.

What is Shrikhand? It is a light, creamy, sweet Indian yoghurt flavoured with cardamom powder, saffron, and nuts. Hung curd, forms the base of this delectable dessert.

Another version of the Shrikhand recipe that is very popular and an absolute summer favourite – the Mango Shrikhand.

The Hung Curd

Thick, creamy, curd is the key ingredient for the shrikhand recipe.

In India, we tie the curd (learn to make set curd at home) in a muslin cloth for 2 hours to drain all the water (whey) and get a soft, block of cheese. In the native dialect, the hung curd is known as ‘chakka‘.

During the hours when the curd is hung, it gradually transforms personality from a humble liquid to a soft cheese, which melts in the mouth. You can use this soft cheese to make strawberry cheesecake, flavoured yoghurt, or other similar desserts.

Other Ingredients:

• Sugar: Use powdered white sugar or caster sugar for sweetening.
• Saffron gives a golden hue and aroma to the yoghurt.
• Green Cardamom powder gives a sweet taste and aroma to the yoghurt. 
• Chopped pistachio and rose petals add taste and glamour to the shrikhand.

How To Make Hung Curd

Begin by straining the plain curd:

1. Line a large bowl with a clean muslin cloth or cheesecloth.
2. Pour the plain curd or yoghurt onto the cloth.
3. Gather the edges of the cloth and tie them together to create a bundle.
4. Put a heavy weight over the cloth and let it sit for 2 hours in the refrigerator. This process will remove excess liquid, leaving behind thick and creamy hung curd.

Step 2: Infuse Aromatic

While the curd is straining, prepare the saffron infusion to impart its vibrant colour and delicate aroma to the Shrikhand.

1. In a small bowl, combine the saffron strands with warm milk or water.
2. Allow the saffron to steep in the milk for 10-15 minutes, infusing it with its distinctive flavour and colour.

Step 3: Flavorful Assembly

Once the hung curd is ready, it’s time to infuse it with flavours and aroma.

1. Transfer the strained curd to a mixing bowl.
2. Add powdered sugar and ground cardamom to the hung curd.
3. Gently fold the sugar and cardamom into the yoghurt until well incorporated.
4. Gradually add the saffron-infused milk to the mixture, stirring gently to distribute the saffron evenly throughout the Shrikhand.

Step 4: Garnish with Nuts

To add texture and visual appeal to our Shrikhand, we’ll garnish it with a medley of chopped nuts and rose petals.

Step 5: Chill and Serve

For the ultimate indulgence, allow the Shrikhand to chill in the refrigerator for at least 1-2 hours before serving.

1. Once chilled, remove the Shrikhand from the refrigerator.
2. Serve it cold in individual bowls or glasses like any other Indian dessert, allowing guests to savour its creamy goodness with each spoonful.
3. For an extra touch of elegance, garnish the Shrikhand with additional saffron strands and a sprinkle of chopped nuts.
4. At many places, Shrikhand is served with piping hot poori as a festive meal.

My Tried and True Tips

Use full-fat curd or the set curd for a creamier and richer Shrikhand.

While straining the curd, it is best to keep it inside the refrigerator, especially in tropical climates. Due to heat and humidity, curd becomes sour.

Adjust the amount of sugar according to your preference for sweetness.

Experiment with different nuts and dried fruits to customize the garnish to your liking.

For a vegan Shrikhand recipe, substitute dairy yoghurt with plant-based yoghurt alternatives.

More Indian Dessert Recipes

• Basundi
• Badam Milk
• Kesar Pista Kulfi
• Mango Shrikhand
• Baked Shahi Tukda
• Mango Chia Pudding

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Easy Shrikhand Recipe

Shrikhand is a quintessential Indian dessert made with curd. Follow my easy Shrikhand recipe, to recreate this Indian summer delicacy at home.

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Course: Dessert

Cuisine: Indian

Prep Time: 3 hours hours

Chilling Shrikhand: 1 hour hour

Total Time: 4 hours hours

Servings: 4

Calories: 235kcal

Author: Hina Gujral

• Mixing Bowl
• Strainer

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Ingredients

• ▢ 1 litre curd (how to make set curd)
• ▢ ½ teaspoon saffron (kesar)
• ▢ 1 tablespoon milk
• ▢ 1 teaspoon green cardamom powder
• ▢ 1 tablespoon sliced pistachio
• ▢ a few rose edible rose petals (optional)

Instructions

• Place a muslin cloth or clean kitchen cloth over the sieve. Pour curd into the cloth. Put a heavy weight over the cloth and let it sit for 2 hours in the refrigerator. This process will remove excess liquid, leaving behind thick and creamy hung curd.
• In a small bowl, combine the saffron strands with warm milk or water. Allow the saffron to steep in the milk for 15 minutes, infusing it with its distinctive flavour and colour.
• Transfer the strained curd to a wide mixing bowl. Add powdered sugar and ground cardamom to the hung curd. Gently fold the sugar and cardamom into the hung curd until well incorporated. Gradually add the saffron-infused milk to the mixture, stirring gently to distribute the saffron evenly throughout the Shrikhand.
• Do not whisk it for too long as we need a light and airy texture of the shrikhand. At the same time, there shouldn't be any lumps or granules in the Shrikhand.
• Allow the Shrikhand to chill in the refrigerator for at least 1-2 hours before serving.
• Serve Shrikhand chilled.

Recipe Notes:

• Do not leave curd at room temperature while straining in the hot and humid climate. It will become sour and might have a peculiar odour. 
• You can use a hand mixer at the lowest speed setting, to whisk the shrikhand. 
• If you do not have cardamom powder or caster sugar, blend granulated white sugar with 4 green cardamom pods to a fine powder. Use this for making Shrikhand. 

Nutrition

Calories: 235kcal | Carbohydrates: 7g | Protein: 24g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 0.5mg | Sodium: 12mg | Potassium: 31mg | Fiber: 2g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 0.2mg | Calcium: 336mg | Iron: 3mg

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