Shrikhand – How to Make Shrikand with Store-bought Yogurt

Last Updated on April 8, 2021 by Babita

Shrikhand is a pudding-like sweetened yogurt flavored with aromatic cardamom, served as dessert. It is thick and creamy in texture, like Greek yogurt; however, taste-wise it is sweet and tangy, unlike Greek yogurt.

Shrikhand is usually made during the festival of Gudi Padwa, which is the Maharashtrian new year and falls somewhere between March and April.

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About the Recipe

Shrikhand is a popular dessert and is local to the state of Maharashtra and some parts of Gujarat in India. Traditionally it takes a long time to make it, as the steps involve making yogurt first and then straining the liquid (whey) from it.

My mom loved to make it, any time. If we remembered it and had a craving for it, she made it. Of course, it would take at least two days to make it, but all the agony and hard work was worth the wait. She also made it from scratch, which included making yogurt at home.

I cop out and use store-bought yogurt, as the winter weather here makes setting the yogurt difficult. This technique is also known as shrikhand from hung curd.

Shrikhand is joyful and sickeningly sweet. Some might be put off with all the sweetness, but my siblings and I devoured it.

Ingredients for Shrikhand

Plain Yogurt: The most important ingredient for shrikhand is plain yogurt. You can make your own yogurt or use store- bought yogurt. To make home made yogurt, click the link. I have shown you how to make yogurt in Instant Pot. For store- bought yogurt, I like to buy them from Indian store because the Indian brand of yogurt has a slight tart or tangy taste to it, which is very important to balance out the sweet taste of Shrikhand.

Sugar: Some recipes call for powdered sugar. However, you can use regular granulated sugar. No need for powdered sugar.

Cardamom: is the spice that gives the shrikhand that delicious aroma. I like to buy whole cardamom. Split open the pods, extract the seeds and then powder or grind them.

Saffron soaked in milk: saffron is used in yogurt only for coloring purpose. If you don’t have saffron, you can use a drop or two of food coloring.

Sliced/chopped Nuts: sliced and chopped nuts are used to garnish the shrikhand. It is more for atheistic purpose. You can totally skip this ingredient, especially if you are worried about nut allergy.

How to Make Shrikhand

• Place a strainer or colander over a large mixing bowl.
• On top of the strainer, place a cheesecloth or muslin. Empty all of the yogurt over the cloth. Bring all the edges of the cloth together creating a pouch in the center. Twist it hard, pushing the yogurt as far down to the bottom of the pouch as possible (see video).
• Gently squeeze out as much liquid as you can.

• Once the yogurt pouch is all tight and secure, place some heavy skillet or pan over it and allow it to strain overnight. If you check out the video in the recipe card, you will see how much whey has drained from the yogurt.

• Next day, open the pouch and pour all the thickened yogurt into a blender. This thickened yogurt is known as chakka in Hindi.
• Add sugar, powdered cardamom and yellow food coloring.
• Blend all the above for about a min in the blender.

• Remove and garnish it with almonds slices or chopped pistachios. Chill it in the refrigerator for an hour before serving.