Shrikhand is a Gujarati dessert made with strained yogurt, caster sugar and is spiced with saffron, cardamom and nuts. My secret ingredient is whipped cream which gives the shrikhand a perfectly silky and creamy texture. It’s almost INSTANT, taking 5 minutes of hands on time (when using Greek yogurt), and you will have a fragrant dessert that’s worthy of the poshest dinner party!
Note – This recipe has been updated from our recipe archives with new images and content. First published in 26 August 2010, the recipe remains the same.
Traditionally, shrikhand is made with strained plain yogurt – yogurt is placed in a muslin cloth and the water is drained away. This process can take a few hours.
If it could be helped we prefer to reduce prep time, so we would experiment with different yogurts to find the perfect authentic texture.
Some yogurts made the dessert too sour and some remained too runny. But we finally landed on extra thick FULL FAT Greek yogurt. My favourite is 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.
Although not authentic, my Mum’s recipe trick is to add freshly whipped cream. The extra fat makes the dessert even richer but also makes it a little lighter and almost melt away on the tongue. Divine!
Serving ideas
In our house, shrikhand is typically served the Gujarati way as part of a festive Gujarati thali with puffy pooris.
Have you ever tried my nankhatai shrikhand cheesecake – it’s a crowd pleasing Indian dessert that’s sure to get everyone asking for the recipe.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Greek Yogurt – You need to use proper Greek yogurt for the best effect. Greek style yogurt remains too runny for the authentic shrikhand texture. It has to be full fat too for the rich, creamy finish.
- Double cream or any other whipped cream.
- Caster Sugar – I have found that caster sugar dissolves easily and doesn’t release moisture which can make the shrikhand go runny. I simply grind down granulated sugar in a food processor until fine.
- Saffron threads – if you want to serve the shrikhand straight away, you can bloom the saffron in a small amount of milk before adding. It will release the flavour without having to let the shrikhand sit.
- Cardamom powder – I like using my homemade cardamom powder from the whole pod as it has an incredible aroma. Crushed cardamom seeds work too.
- Nuts – I’ve used almonds and pistachios.
It’s easy to adapt the flavours of shrikhand – add fresh mango pulp to make mango shrikhand.
How to make Instant Greek Yogurt Shrikhand
Shrikhand is so easy to make – in fact, I think it’s probably one of the easiest Indian desserts out there.
First whip the cream until you achieve soft peaks. Be careful not to overwhip because you don’t want it to split and become grainy.
Add in Greek yogurt and combine well. Stir in caster sugar and mix well until everything comes together well. Mix in cardamom powder and saffron strands.
Garnish it with nuts and cover it with cling film.
For extra thickness and to allow flavours to develop, place in the fridge for a few hours.
Storage
Shrikhand is best stored in the fridge. I recommend covering tightly with cling film and an airtight lid to keep it fresh. Although this shrikhand can be served almost instantly, the flavours definitely develop if allowed to sit in the fridge for a few hours.
You can freeze leftover shrikhand in popsicle moulds and enjoy on hot days. Thanks to the whipped cream, the popsicles remain free from ice crystals. So good!
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!
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Shrikhand
Ingredients
- 2 cup greek yogurt plain and full fat
- ¾ cup heavy cream double cream (chilled)
- 1 cup caster sugar
- 10-12 strands saffron
- ½ teaspoon cardamom powder
- 4 tablespoon slivered nuts
- dried rose petals for garnishing
Instructions
- In a big bowl take ¾ cup heavy cream and whip it with baloon whisk, till fluffy and thick.¾ cup heavy cream
- Add 2 cup greek yogurt and whip it again.2 cup greek yogurt
- Now tip in the 1 cup caster sugar and whip it till sugar dissolves.1 cup caster sugar
- Add ½ teaspoon cardamom powder and 10-12 strands saffron , mix well.10-12 strands saffron, ½ teaspoon cardamom powder
- Sprinkle 4 tablespoon slivered nuts and chill in the fridge for 1-2 hours.4 tablespoon slivered nuts, dried rose petals
- Garnish with dried rose petals before serving (if using).
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Shrikhand looks so delicious. Never had this…Surely a super summer treat..Awesome pics Jagruti!
Thanks Satya..that's very quick..
Hey Friends..please bear with me, I'll be at yore place soon..I just started blogging again, so I need little time…enjoy your stay here !
HI JAGRUTI,
WELCOME BACK AFTER A SHORT BREAK
SEND ME THE WHOLE BOX OF GREEK YOGURT.
MOUTHWATERING CLICKS.
Love shrikhand…presented very well..
Your pictures are killing me here.
muh me paani a gaya !!!
I make it sometimes but it would have been easier if i could get chakka to start with.
Wowww omg, wat a droolworthy shrikhand..very tempting clicks..
Delicious… and very well presented!!! love it…
Splendid looking shrikand. I eat it with roti. Fabulous clicks!
Pure awesomeness!!!
Shrikand looks so delicious. Wish I could have some right now!!!
Pics are really inviting.
delicious a favourite
wow, wow, wow, that looks so rich and creamy, i love it 🙂
hi jagruti..nice to see u back after a long time…shrikhand looks yum !lovely clicks !
Yummy shrikhad Jags..Looks very inviting!!
Dear Jagruti
How are you? So you are back with a great recipe …I love it but never tried..I am going to make it as soon as I am back home from Taipei…
Have a nice weekend
Welcome back 🙂 Shrikand looks sinful very nice clicks! Drooling here!
yummy and deicious shrikhand with wondeful clicks
welcome back darling…shrikhand looks yum ,delicious and mouthwatering….wonderful pics…
Good to see u back.. mouthwatering shrikhand!
Welcome back Jagruti…We missed your delicious posts…!
Wat a gorgeous dessert…It was worth the time to make it. Perfect n sooooo tempting..!
Hope you would be interested to participate in the ongoing paneer event in my space…!
My peda recipe …am posting it today and glad to send it to your event…:)
Hi Jagruti
first time here. You have an awesome space. LOVELY CLICKS and ofcourse mouthwatering shrikhand. Following you
Maja mein Jags ;)….srikhand looks delish..wish to grab one of the bowl 🙂
I have never had this but it looks wonderful and well worth trying. I hope you are having a great day. Blessings…Mary
Shrikand looks lovely and creamy.
Thanks for sending this wonderful entry to Flavours of Gujarat.
I am drooling seeing the yummy, gorgeous and tempting shrikhand. Wonderful presentation.
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.
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
what a great idea to use greek yoghurt. saves so much time 🙂
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.
@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.