No added sugar Kesar Shrikhand is the perfect summer recipe. Easy to make using greek yogurt and natural sweetener, this Indian yogurt dessert is both creamy and delicious. It is finished with saffron for a divine flavour.

Sugar-free saffron shrikhand served in a white bowl with a spoon on white backdrop. Garnished with pistachio slivers and rose petals



Shrikhand is an Indian dessert made from whipped strained yogurt. Sugar is added alongside spices such as cardamom and nuts.


Is Shrikhand a Gujarati or Marathi recipe?

The traditional recipe of Shrikhand originates from the western Indian states of Gujarat and Maharashtra. Bombay state was dissolved with the formation of Gujarat and Maharashtra states on 1st May 1960, prior to the separation of both, Gujarati and Marathi communities lived in the state of Bombay, and enjoyed making Shrikhand. 

This rich and aromatic dessert is often served during Gujarati and Maharashtrian weddings in the summer months.  

Also, it is served as a side dish or dessert on special occasions such as Ganesh Chaturthi, Gudi Padwa, or Gujarati New Year known as Bestu Varsh, or a standard feature of Sunday Gujarati Thali 


Classic shrikhand recipe is sweetened with regular sugar, in this sugar-free recipe stevia is added as a sweetener. Studies have shown that stevia is safe to consume as it is a naturally derived and calorie-free sugar substitute. 

Recently we posted  No added Sugar Badam Katli in Instant Pot and this post has received huge positive responses from our readers. 

Having cravings for the most popular Diwali Boondi sweet? but have restrictions because of health issues? help is at hand, learn  How to Make Boondi Sugar-free 


✅ Low carb dessert and suitable for diabetics 

✅ Easy and straightforward recipe

✅ Made with a handful of ingredients 

✅ Crowd pleaser 

✅ Make-ahead dessert 


To make a traditional Shrikhand recipe, the basic ingredients are

Full-fat plain yogurt - for this recipe the main key ingredient you will need is fresh homemade or store-bought whole milk yogurt. Make sure the yogurt is not too sour. We made our full-fat yogurt using our Instant pot. 

Steviathe sugar substitute. We have used 100% natural sweetener that is a blend of stevia and erythritol. 

Saffron - good quality saffron gives really good results, and don't need in huge quantity too. Saffron provides flavors, color and makes this dessert aromatic and enticing. 

Cardamom powder - Almost every Indian dessert or mithai is flavoured with ground cardamom, a powder made from green cardamom seeds. Cardamom not only adds flavour to the desserts but lends a wonderful aroma and helps with digestion. 

Milk - a couple of tablespoons of milk to infused the saffron. 


You may use full-fat Greek yogurt to fasten the process as it takes less time to strain the yogurt or you don't have to. We love our homemade instant shrikhand with cream  

For a traditional shrikhand recipe use finely ground regular sugar, just pulse regular sugar in a blender until it turns into powder. 

Regular granulated sugar takes longer to dissolve or sometimes doesn't dissolve at all and interferes with the smooth texture of Shrikhand. 

I wouldn't recommend using icing/powdered sugar or confectioner's sugar, it contains cornflour thus not suitable for vrat or fasting. 

If saffron and cardamom are not on hand, use essence or extract for flavors. 


It is possible to lower the calories in your dessert by using lower-fat yogurt. The dessert won't be as rich and a little sour so use more sweetener to combat that. 


100% yes. To keep the taste close to the original use unflavoured soya yogurt and make sure the if using regular sugar it is suitable for vegans. 


Crushing and soaking saffron helps to release its flavour much more effectively. You can either crumble the saffron between your fingers, use a mortar and pestle or soak the threads in a few tbsp of milk for a few minutes. 


Here are some tips for those who are making shrikhand for the first time. 

The process of making Shrikhand at home involves waiting. The first part, if making yogurt at home, takes around 8-10 hours. If using a store-bought yogurt skip the first part.

The second part, drain the yogurt. For a thick, creamy, and rich Shrikhand the yogurt must be drained so well. The texture of the drained/hung yogurt should be similar to full-fat cream cheese.  This process can take up to 4-6 hours. 

The third part is to wait for Shrikahnd to chill in the fridge and develop flavors to come through. 

Make sure the yogurt is fresh, not too sour, smelly, or slimy. 

Always keep it in a cool place like a refrigerator or in an ice bucket/bowl with plenty of ice surrounding it. 

Do not heavily flavor with saffron or cardamom, it will make the shrikhand bitter in taste. 

If Shrikhand becomes too thick, add a tablespoon of milk and mix well. If it is too runny add a two tablespoons of milk powder and mix well. 

If possible, make shrikhand a day in advance. Shrikhand tastes so much better the next day, it develops flavours and thickens whilst sitting in the fridge. 


There are plenty of flavours you can play with

Omit saffron, only add cardamom powder to keep the shrikhand white and make Elychi shrikhand. 

Add rose syrup or essence to make Rose Shrikhand. 

Coconut essence, a little coconut milk, and tender coconut pieces add a delicate flavor to Coconut Shrikhand. 

For an exotic treat add mango puree to make Mango Shrikhand/Aamrakhand

Sprinkle pistachio and almond slivers to make kesar badam pista shrikhand. 


Shrikhand and Puri/Poori is a popular delicacy. It can also be served in a thali served with Gujarati Kadhi and Patra

Make a fun dessert by filling the pastry horns with shrikhand

Serve in a chocolate bowl and topped with fresh-cut strawberries as a delightful dessert - melt milk/white/dark chocolate in a bowl. Dip big ladle and leave it for a few minutes till chocolate sets.


Shrikhand stays fresh for up to a week in the fridge. Store in an airtight container away from odour. Use extra clingfilm over the container if you like.


Leftover shrikhand can be stored in the freezer for up to 6 weeks. Transfer in a freezer-proof container, seal well and leave it in the freezer. 

Or place shrikhand inside little cups, popsicle tray. Add small wooden ice cream sticks and freeze overnight. 

To defrost the shrikhand keep it in the fridge overnight. Do not thaw in the microwave. 

You may enjoy this delicious Piyush LASSI made out of leftover shrikhand too. 


1. Strainer/Colander
2. Muslin/cheesecloth/Kitchen paper
3. Bowl 
4. Mixing bowl
5. Whisker/electric hand whisker 


Follow these step-by-step instructions to make Lucious dessert, accurate measurements in metric and imperial in the recipe card below. 

Shrikhand is the easiest dessert recipe you can make, all you need to do is prepare hung curd, which is easy peasy, and just dump other ingredients and chill in the refrigerator

First step - Make Chakka

To make a perfect Shrikhand recipe we need Chakka, basically, it is thickened strained yogurt, also known as hung curd. 

First, drain the yogurt, put a muslin cloth and good quality kitchen paper over a strainer/colander. Place a bowl underneath the strainer to collect excess water. Pour the yogurt over kitchen paper to drain.

Next, gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt. Place small heavy items such as pestle and mortar on top of the yogurt. 

Keep the yogurt with a strainer and bowl into the refrigerator for at least six hours to drain excess water. Yogurt will become thick in consistency. Do not throw away water, use it into making Kadhi.

shrikhand recipe with step-by-step pictures of straining yogurt

Second step - make saffron-infused milk

If using saffron, soak in warm milk for 15-20 minutes. 

Third and final step - to make Kesar Elyachi Shrikhand 

In a big mixing bowl transfer the strained yogurt. Add stevia or powder sugar and whisk vigorously to bring a creaminess into the Shrikhand using a whisker or spoon. 

Then add saffron-infused milk and cardamom powder and mix well. You may add a very small pinch of crushed saffron threads on top of it.

Cover it using cling film and let it chill in the fridge for 6-8 hours. 

When ready to serve, garnish it with pistachio slivers. 

A collage of step by step sugar-free shrikhand recipe

Headshot of sugar-free shrikhand served with two spoon in a white bowl next to a small bowl of pistachio slivers

IF YOU LIKE THIS RECIPE might also like our other Indian mithai recipes:

1. Mango Kheer

2. Shahi Tukda

3. Chai Peda

4. Lachha Rabdi

5. Moong Daal Ladoo

6. Caramel Fada Lapsi

7. Mohanthal

8. Rajkot Na Peda

9. Dudhi Basundi

10. Thor

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Shrikhand, sugar-free shrikhand, sugar-free sweets, sugarfree mithai, yogurt desserts, greek yogurt
Yield: 4-6 SERVINGS
Author: Hayley Dhanecha


No added sugar Kesar Shrikhand is the perfect summer recipe. Easy to make using greek yogurt and natural sweetener, this Indian yogurt dessert is both creamy and delicious. It is finished with saffron for a divine flavor.
Prep time: 12 H & 10 MInactive time: 12 HourTotal time: 24 H & 10 M


1 cup =250ml
  • 4 cups full-fat yogurt (1 kg)
  • 1/4 cup stevia (4-6 tbsp)
  • 1/4 tsp. saffron
  • 1 tsp. cardamom powder
  • 2 tbsp. lukewarm milk
Garnish (optional)
  • Pistachio slivers
  • Rose petals 


  1. First, drain the yogurt. Put a muslin or cheesecloth over a strainer/colander.
  2. Then lay a kitchen paper.
  3. Pour the yogurt over a muslin cloth to drain. Place a bowl underneath the strainer to collect the excess water.
  4. Next, gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt.
  5. Tie the cloth and put a small heavyweight on it.
  6. Move the yogurt with strainer and bowl into the refrigerator for at least six hours to drain excess water.
  7. Yogurt will become thick in consistency.
  8. Dissolve the saffron in warm milk. Milk will take on the saffron color, yellowish-orange.
  9. Add stevia or sugar to chakka and beat/whisk well till stevia/sugar dissolves. You may use a hand mixer.
  10. Add saffron milk to yogurt and mix well, then add cardamom powder. Combine well.
  11.  At this stage, yogurt might get a little runny, due to sugar moisture and milk.
  12.  Cover the bowl tightly using cling film and keep it in the fridge for 4-6 hours. 
  13. When serving garnish. 
  14. Serve chilled.


Pressed for time? Use full-fat Greek yogurt or Skyr in place of plain yogurt, as greek and skyr yogurt is quite thick and creamy already and doesn't need straining.

When the water is draining from the yogurt, keep the yogurt in the refrigerator in order to keep the yogurt from becoming sourer.

Try not to add all the stevia/sugar at times, add little by little and taste before adding more.

Nutrition Facts



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

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  1. Shrikhand is one such word you can't resist after reading...and when it is free from sugar, OMG, this is a wish come true. This recipe is really in help to shrikhand lovers, who can't have sugar.

  2. We have been using stevia for a while now but I never thought of stevia to flavour the Shrikand. That will be such a happy day for my husband.

  3. Shrikhand is one sweet dish that is very popular with my family. I usually make it with organic stevia for my hubby as he is diabetic and it works well. Love the clicks, making shrikhand even more tempting and inviting.

  4. This saffron infused shrikhand must be very flavorful. I like the creamy texture of the dish and the best part, it is sugar free so anyone can try this without any guilt

  5. What a creamy, delicious and decadent Shrikhand this is. Love this no-sugar recipe, can't wait to try it for the family.

  6. I love Shrikhand, can have it every day without getting bored. Your Shrikhand looks so creamy and delicious. Loved the idea of adding stevia.

  7. Shrinkand looks so creamy and delicious. Love this no-sugar recipe, can't wait to try it for the friends!


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