This easy shrikhand recipe is a refreshing, creamy Indian dessert made with strained yogurt (hung curd), saffron, cardamom, and sugar. My version is inspired by the classic kesar pista shrikhand my family made growing up. With just 7 ingredients, it pairs beautifully with hot puris or as a dessert during festive holidays. Plus, you can make it with regular yogurt or Greek yogurt!
Shrikhand is one of my favorite Indian sweet treats. It has a wonderfully smooth and creamy consistency; served chilled, it's unbelievably refreshing. Today, I'm sharing my favorite recipe for kesar pista shrikhand ('kesar' means saffron, and 'pista' means pistachios).
The recipe has just a few ingredients, and it's gluten free, so it's a wonderful option when hosting dinner parties alongside my tomato chickpea curry, spicy watermelon jalapeno salad, and mushroom biryani.
What is Shrikhand?
Traditional shrikhand involves a patient process of straining homemade yogurt to remove excess water, resulting in a thick, cream cheese-like texture. This 'hung curd,' or 'chakka,' is then blended with sugar and spices and left to chill for a few hours, allowing the flavors to meld beautifully before serving.
Fast Facts:
- It's very popular Indian dessert from Gujarat and Maharashtra in Western India. My recipe is inspired by the Maharashtrian variation I grew up eating during holidays, like Ganapati (or Ganesh Chaturthi), Gudi Padwa, and Dassera.
- Kesar pista, rose, and mango shrikhand (or amrakhand) are some of the most common flavors.
- It's also commonly served as a side dish to accompany hot puris (fried bread) for a salty-sweet combo.
Looking to learn more about the history of this dish? Check out the article I wrote for Taste Cooking called Yogurt Worth Celebrating.
Ingredient Notes
Yogurt: You can use plain full-fat yogurt or plain full-fat Greek yogurt. I'll discuss the differences in the how-to section below, but consider it a spectrum:
- Plain yogurt has the most water
- Greek yogurt has less water
- Shrikhand has the least water
So, if you use Greek yogurt, you're already halfway through the straining process! The most traditional methods use homemade yogurt, which can add an even nicer flavor and texture. If you're interested, I have a homemade Greek yogurt recipe that you will love.
Powdered sugar: Powdered sugar (or confectioner's sugar) is necessary to ensure a smooth consistency. Shrikhand is a sweet dish, but if you prefer a tangier flavor, you can reduce the sugar slightly without affecting the texture.
Tip: No powdered sugar? Blend granulated sugar in your blender to a fine consistency and sift out the lumps before adding.
Saffron: Saffron adds an incredible color and floral notes to the dish. When you add a bit of warm milk to the saffron strands, they stain the milk a beautiful yellow hue. My absolute favorite saffron is from Diaspora Co, but they're a bit more expensive. That said, you only need a pinch!
Cardamom: Because this recipe uses minimal ingredients, I recommend using whole cardamom pods (or seeds) and grinding them fresh. That said, ground cardamom powder works in a pinch!
Want more details on cooking with Indian spices? Check out my guide to Essential Indian Spices.
For a full list of ingredients and their quantities, please refer to the recipe card.
Variations
- Rose petals: Have some rose petals at home? Crumble them up as a little garnish on top! You can even add a drop or two of rose water for a bit more intensity (but be careful as it's very strong).
- Almond extract: I find adding just a few drops of extract can really complement the nutty flavor in the pistachios.
- Mango: Swirl some canned mango pulp into the yogurt. Check out my recipe for Amrakhand (Mango Shrikhand) on Taste Cooking.
Equipment
You truly don't need any special equipment to make this, but I will recommend some options to make the process more efficient.
- Thin muslin cloth or cheesecloth: You'll need a thin cloth to strain the dairy. If you don't have a muslin cloth or cheesecloth, use a very thin (see-through) t-shirt.
- Mesh strainer: You'll set a mesh strainer over a large bowl to remove excess liquid. You can use a fine mesh strainer or even a colander.
- Whisk or electric beater: This is optional, but if you'd like an extra creamy texture, I recommend whisking the mixture or whipping it slightly with an electric beater or stand mixer.
How to Make Shrikhand
Step 1: Lay a cheesecloth over a strainer set over a medium mixing bowl. Add the yogurt into the center, and tie the ends of the cloth into a tight knot (Image 1).
Step 2: If using plain yogurt, transfer the strainer/bowl equipment to the fridge and strain for at least 8 hours (up to 24 hours). If using Greek yogurt, place a heavy weight over the cloth, and strain, at room temperature, for 2 hours (Image 2).
Step 3: In either case, the mixture should be the consistency of room temperature cream cheese (Image 3). Transfer the strained yogurt to a large bowl (Image 4).
Step 4: Finely chop the saffron threads with a knife (or use a mortar and pestle to do so). Don't worry about getting them too fine, this is just to help enhance the color. Warm up the milk in a small bowl, add to the saffron, and watch the color change (Image 5).
Step 6: Add the saffron milk, powdered sugar, cardamom, and a pinch of salt to the yogurt (Image 6). Mix thoroughly until nice and smooth (Image 7).
Expert Tip
For an extra creamy, whipped-like consistency, use a whisk or an electric mixer to beat the yogurt until smooth.
Step 7: Transfer to a serving dish, and chill with plastic wrap for at least 4 hours in the fridge up to overnight. About 30 minutes before serving, remove from the fridge and add some pistachios on top of the yogurt (Image 8). Serve immediately and enjoy!
Storage and Make-Ahead Instructions
Store shrikhand in the fridge in an airtight container for 1 week. There may be some natural water separation after refrigerating; this is normal, and you'll just need to stir everything together again.
Recipe FAQs
For the smoothest consistency, I recommend sifting the powdered sugar before mixing it in and whisking the mixture until nice and creamy.
I've had success with a very thin, basically see-through t-shirt.
You don't need to throw it away! You can save it for smoothies or even cook pasta or rice in it!
While saffron does add a subtle floral flavor, it's not absolutely necessary. You can substitute it with a pinch of turmeric (don't go overboard here) to achieve a similar color.
Most likely, you did not strain it long enough so there was excess water. For a thicker consistency, hang the curd for at least eight hours (up to 24 hours).
Other recipes you might like:
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Shrikhand Recipe (Indian Yogurt Dessert)
Equipment
- Cheesecloth, or a very thin t-shirt
- Fine mesh sieve, or strainer
- Mortar and pestle, optional
- Whisk, or electric mixer | optional
Ingredients
- 4 cups full-fat plain yogurt, or 3 cups full-fat plain Greek yogurt*
- ⅛ teaspoon saffron threads
- 1 tablespoon milk
- ⅛ teaspoon cardamom seeds***, or a pinch of cardamom powder
- ½ cup powdered sugar, sifted**
- A pinch of salt
- 2 tablespoons chopped pistachios, plus more for topping
Instructions
- Make the pouch: Lay a cheesecloth over a strainer set over a medium mixing bowl. Pour 4 cups full-fat plain yogurt or 3 cups full-fat Greek yogurt into the center of the cloth and tie the ends into a tight knot to form a pouch, sealing the yogurt.
- Strain: If using plain yogurt, transfer the strainer/bowl equipment to the fridge and strain for at least 8 hours (up to 24 hours). Discard the whey or set aside for smoothies. If using Greek yogurt, place a heavy weight (such as a mortar or cast-iron skillet) over the cloth — strain at room temperature for 2 hours. In either case, the mixture should have thickened considerably to the consistency of room-temperature cream cheese and should yield about 2 cups (or 14 - 15 ounces). Transfer the yogurt to a large bowl.
- Make the saffron milk: Finely chop ⅛ teaspoon saffron threads with a knife (or use a mortar and pestle to do so). Don't worry about getting them too fine; this is just to help enhance the color.In a small bowl, add 1 tablespoon milk. Microwave for 10 - 15 seconds until hot, then add the saffron and mix until the color changes to yellow.
- Grind the cardamom: Grind ⅛ teaspoon cardamom seeds*** in a spice grinder or crush with a mortar and pestle until fine.
- Mix: Add the saffron milk, ½ cup powdered sugar, ground cardamom, and A pinch of salt to the yogurt. Mix thoroughly until nice and smooth with a spoon -- or, for a creamier consistency, use a whisk until light and fluffy. Season to taste, adding more salt if necessary to offset the sweetness.
- Chill: Transfer to a serving dish, and chill with plastic wrap for at least 4 hours in the fridge up to overnight.
- Serve: About 30 minutes before serving, remove from the fridge. If needed, you can give it another whisk. To serve, garnish with 2 tablespoons chopped pistachios on top of the yogurt. Spoon into bowls, top with more pistachios, and enjoy immediately!
Video
Notes
* Almond extract: I find adding just a few drops of extract can really complement the nutty flavor in the pistachios. Storage: Store shrikhand in the fridge in an airtight container for 1 week. There may be some natural water separation after refrigerating; this is normal, and you'll just need to stir everything together again.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Owner's Review: This was always one of my favorite desserts growing up, and I am so pleased with the resulting recipe. It truly reminds me of home, thanks to traditional ingredients like saffron, pistachio, and cardamom.