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INSTANT GREEK YOGURT SHRIKHAND

 

We’ve always associated Shrikhand recipe with a sizzling hot summer, so naturally, this yogurt based Indian sweet made every year! This easy 5 minute or less instant shrikhand recipe makes a creamy sweet shrikhand with Greek yogurt and whipped cream without straining the yogurt.

 
Indian style yogurt based white dessert served in a brass bowl and garnished with green pistachio, rose petals and saffron.

What is Shrikhand

Shrikhand is a summer Indian dessert recipe. It originates from Gujarati and Maharashtrian cuisine and is made of a melodic blend of ingredients.

It is traditionally made from hung or strained yogurt and then flavoured with saffron and nuts.

Traditionally, it is made purely of thick yogurt that is strained to make the creamy dessert. Aromatic flavours of saffron, pistachios and cardamom finish it off.

We like to use any leftover Shrikhand in our Piyush drink.

Instant Greek Yogurt Shrikhand

We never wanted to make Shrikhand traditionally if it could be helped, so every year, we would experiment with different yogurts to find the perfect blend.

Some yogurts made the dessert too sour, but we finally landed on FULL FAT Greek yogurt. We love to use Greek Yogurt with 10% fat from Costco.

Greek yogurt is naturally so thick that there is no need for the yogurt to be strained. It’s kind of like using a cheat sheet for exams.

Once tried and tested, I knew it would be the perfect yogurt to use.

 

Since then, I can make a mean Shrikhand in less than five minutes and kid people into believing that I’d slaved over it all night long 😉

Why this recipe is a keeper

No compromise on tastes, it just likes a traditional one

Vegetarian and Gluten-free Dessert

Saves lots of time, It only takes 5 minutes
 
So delicious and irresistible
 
Fresh and inexpensive
 
crowd Pleaser Dessert

Ingredients

Ingredients list for Instant Greek Yogurt Shrikhand
 
  • Greek Yogurt – full fat works so well.
  • Double cream or any other whipped cream.
  • Caster Sugar –  very fine white regular sugar works well too. You may use other artificial sweeteners if you like.  If you don’t have any of these, powder normal sugar and use it.
  • Saffron threads
  • Nuts (We did use almond and pistachio)
  • Cardamom powder helps to digest the rich food also lends delicate and delicious flavours

Whipped cream in Shrikhand

We like to first whip double dream when making shrikhand as it makes it extra creamy, light and fluffy.

How to make Instant Greek Yogurt Shrikhand

step by step images of how to make Instant Greek Yogurt Shrikhand
 
First take double or heavy cream in a bix mixing bowl.
 
Whip it using a whisker until soft and fluffy.
 
Add in Greek yogurt and combine well.
 
Stir in sugar and mix well until everything comes together well.
 
Then add cardamom powder and saffron strands, mix well.
 
Garnish it with nuts and cover it with cling film.
 
Chill in the friedge for a couple of hours before serving.
 
 
 
Shrikahnd bowl placed on a metal tray next to three other bowls

Tip:

For those who can not get hold of Greek yogurt. Spread out the plain yogurt on clean kitchen paper towel or clean muslin cloth between load of newspaper and strain.

Add a heavyweight (couple of books) and the yogurt will strain much quicker than hangining it for hours.

It is much more effective and time-efficient.

If you want to serve Shrikhand straight away, soak saffron strands in little warm milk and let it bloom for 5 minutes before adding it into the yogurt.

What to eat with Shrikhand

Shrikhand and Puri

In the state of Gujarat and Maharashtra Shrikhand and Puri is popularly served in a combination. It can be served in an Indian thali consisting of a curry, a bread such as puri or chapatti.

Shrikhand is served during the summer, and especially during the Indian festival of Rakhi/Raksha Bandhan which celebrates the bond of a brother and sister. It can also be served in a wedding thali.

Some curries/dishes that pair well with Shrikhand:

  • Aloo Matar (simple and easy curry of potato and pea without onion and garlic)
  • Aloo Gobi (simple Cauliflower and Potato Curry without onion and garlic)
  • Gujarati Kadhi – leftover water from making the shrikhand can be used in making this kadhi
  • Patra (steamed Colocasia leaves)
  • Kala Chana – (black chickpea curry)

Variations:

We like to experiment with shrikhand flavours, and one of our favourites is Instant Mango Shrikhand which celebrates gorgeous exotic mango in its height of season.

How about making this shrikhand without sugar that is no guilt Sugar-free Shrikhand with Saffron. Few drops of rose water or rose syrup lends beautiful and delicate flavours to this dish.

 

Add pureed strawberries in to the yogurt to make strawberry shrikhand, and garnish with chopped/halved or whole strawberries.

Sometimes we like to use Shrikhand in our other recipes such as
Eggless Nan Khatai and Shrikhand Cheesecake

Storage

Shrikahnd stays well in fridge and freezer. Store in an airtight container or box in the fridge for upto one week and in the freezer for up 2 months.

Thaw in the fridge overnight before serving it.

Can I use Greek yogurt to make Shrikhand?

Yes, you can. This recipe uses full fat Greek Yogurt.

Can I make vegan Shrikhand?

Yes, of course. There are Greek style vegan yogurts and cream available in the markets. Simply strain the vegan yogurt before making the vegan shrikhand.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

instant shrikhand in a bowl garnished with saffron and nuts

Instant Greek Yogurt Shrikhand

Hayley Dhanecha
This easy instant shrikhand recipe makes a creamy sweet shrikhand with greek yogurt and whipped cream without straining the yogurt.
5 from 2 votes
Prep Time 15 minutes
Chill time 2 hours
Course chilled desserts, Desserts
Cuisine Gujarati, Maharashtrian
Servings 8
Calories 197 kcal

Ingredients
 
 

  • 500 ml Greek yogurt plain and full fat
  • 200 ml heavy cream double cream (chilled)
  • 150-170 g sugar
  • Pinch saffron threads
  • ½ tsp. Cardamom powder
  • 2-3 tbsp. slivered nuts
  • Dried rose petals for garnishing

Instructions
 

  • In a big bowl take cream and whip it till nice fluffy and thick.
    200 ml heavy cream
  • Add yogurt and whip it again.
    500 ml Greek yogurt
  • Now tip in the sugar and whip it till sugar dissolves.
    150-170 g sugar
  • Add cardamom and saffron, mix well.
    Pinch saffron threads, 1/2 tsp. Cardamom powder
  • Sprinkle some nuts and chill in the fridge for 1-2 hours.
    2-3 tbsp. slivered nuts, Dried rose petals
  • Serve with puri.

Video

Notes

The shrikhand will get thicker if you leave it in the fridge for longer.
 
 
 
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

Nutrition

Nutrition Facts
Instant Greek Yogurt Shrikhand
Serving Size
 
1 serving
Amount per Serving
Calories
197
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
37
mg
12
%
Sodium
 
32
mg
1
%
Potassium
 
111
mg
3
%
Carbohydrates
 
22
g
7
%
Fiber
 
1
g
4
%
Sugar
 
21
g
23
%
Protein
 
7
g
14
%
Vitamin A
 
370
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
86
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

Tried this recipe?Snap a pic and tag @jcookingodyssey or #jcookingodyssey on Instagram, Twitter or Facebook
Note:- This post was originally posted on 26th August 2010 but I have updated the post since with newer photos and content. 
Recipe Rating




Sarah

Saturday 3rd of December 2022

Hi...how can I get a more tangy shrikhand as when I let the water drain out from yoghurt I feel it becomes less tangy. Please help.

Hayley

Monday 12th of December 2022

@Sarah, Thank you for visiting JCO. Regarding tangy Shrikhand use quite sour yogurt or low fat yogurt. If using mild yogurt, keep yogurt on a kitchen worktop for few hours to devolope sourness in the yogurt. Hope this helps.

natasha

Thursday 27th of September 2012

what a great idea to use greek yoghurt. saves so much time :)

Cool Chic Style Fashion

Saturday 28th of August 2010

Ciao mi piace molto questo dolce con la versione indiana ..lo preparo con gli amaretti quasi allo stesso modo ora proverò il tuo un abbraccio

Mina Joshi

Saturday 28th of August 2010

Jagruti - welcome back!! Shrikand and puris - my favourite!! I'll have to try your recipe this week. I usually make it the traditional way with home made yogurt.

Urmi

Saturday 28th of August 2010

I am drooling seeing the yummy, gorgeous and tempting shrikhand. Wonderful presentation.