Shrikhand - Sweet Flavorful Yogurt
Shrikhand is a classic dessert of Western India. Plain yogurt is transformed into an aromatic delicacy flavored with saffron and cardamom.
- 4 cup yogurt
- ¾ cup sugar as needed
- Few strands of saffron
- 1 tbsp warm milk
- ¼ tbsp crushed cardamom
- 1 tbsp sliced almonds
- 1 tbsp sliced pistachios
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.
Next gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt.
Move the yogurt with strainer and bowl into the refrigerator for at least six hours to drain excess water.
Yogurt will become thick in consistency.
Dissolve the saffron in warm milk. Milk will take on the saffron color, yellowish orange.
Add sugar, cardamom powder, and saffron milk to yogurt and beat well till sugar dissolves. You may use a mixer.
Mix in most of the almonds and pistachios to the yogurt mix and the remaining nuts will be used for garnish.
Chill the shrikhand before serving.
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.
Comments
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Amol Ghodke
October 10, 2018 at 10:00 pmGreat recipe, images looks so tempting. Shrikhand is my all season favorite dish, I am surely gonna try it.
Sowmya
August 4, 2012 at 9:23 pmHi Aunty, I have made this several times and have been successful. I have posted it on my blog today.
http://nivedhanams.blogspot.in/2012/08/shrikand.html
Please share your feedback
Thanks
Sowmya
rajul
November 8, 2011 at 1:24 amDear 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
Manjula Jain
November 8, 2011 at 9:32 pmRajul,
I have never tried, but it should work and taste little different but good.
priya
October 11, 2011 at 5:25 pmso for 32 oz plain yoghurt how much sugar should i use aunty…
Jaya
October 12, 2011 at 6:06 amPriya, 32 oz is the same as 4 cups (there are 8 ounces in one cup), so follow the recipe as is.
Madhuri
October 4, 2011 at 4:07 pmFor 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.
sana
August 4, 2011 at 8:53 amHello 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
shiney
September 3, 2010 at 12:29 amHi Aunty,i like your cooking.Please submitt some new northindian dishes
Anjali Chaubal
August 31, 2010 at 9:33 pmYou 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.
Jaya
August 31, 2010 at 11:46 pmIf using sour cream, be aware it has much more fat and calories than yogurt per serving.
Anjali Chaubal
September 3, 2010 at 12:57 pmYa absolutely true..but in this recipe whole milk yogurt is used. We can use 1% milk yogurt and get the creamy texture.
Thanks.
Anu
August 4, 2010 at 11:08 amHi,
Did you use 2% milk yogurt or whole milk yogurt for this?
Thanks,
Manjula Jain
August 4, 2010 at 3:14 pmAnu,
I used whole milk yogurt.
Reshu Patel
July 27, 2010 at 2:45 pmThank you for your recipes.
ketan
July 25, 2010 at 6:40 amYou 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.
parshottam mathur
July 6, 2010 at 9:18 amThankyou for sending this recipes. We like very much
Anshita
June 21, 2010 at 1:12 pmHello Aunty,
Thanks for the recipe!!
Can we use homemade yoghurt or need to use yoghurt from the store?
Please let me know!!
Thanks,
Anshita
qudsia
June 18, 2010 at 2:18 pmi like ur recipe n ur style.
Reema
June 11, 2010 at 6:24 pmNamaste aunti, can you post a recipie on vegetarian pancakes ? what do you reccomend as an egg replacement ?
F
August 12, 2010 at 7:09 pmhi, 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.
shagufta
June 10, 2010 at 7:04 amhi 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
divya
June 10, 2010 at 3:07 amhello….
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…
Angel
June 10, 2010 at 4:46 amHi 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…
divya
June 10, 2010 at 8:03 amhi angel..
thanks a lot for helping me out ….and also for a quick reply.
Jaya
June 10, 2010 at 6:22 amHi Divya, one cup is a standard US cooking measure and is used for both liquid and dry ingredients. Jaya.
divya
June 10, 2010 at 8:05 amhi jaya…
i m thankful for to u for solving my query and for a quick response….thanks.
alka dixit
June 7, 2010 at 2:20 amhow to slice almonds pista finely?do you need aspecial tool for it?
Sunflower
June 6, 2010 at 5:52 pmI 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.
Sunflower
June 6, 2010 at 5:50 pmWow. 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.
Jaya
June 6, 2010 at 3:16 pmGirish, 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.
Girish Modi
June 6, 2010 at 2:11 pmInstead 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