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Shrikhand is an easy, cooling, refreshing, and delicious dessert made with thickened yogurt, sugar, saffron, and cardamom. This light yet creamy dessert is an absolute treat when served with a garnish of chopped nuts.

When you are looking for an easy, quick, and scrumptious dessert, make this no-cook super simple Shrikhand in just 5 minutes.

What is a Shrikhand?

Shrikhand is a creamy and delicious, classic Indian dessert widely popular in the Gujarat and Maharashtra regions of India. Made from hung curd/strained yogurt this is the easiest and tastiest dessert you can make in just 5 minutes.

Shrikhand needs only a hand full of ingredients like strainer yogurt, fine sugar, cardamom, and saffron. Everything is mixed together to form a creamy and luxurious traditional dessert.

It is best paired with a nice puffed hot poori. In Maharashtrian households, poori and Shrikhand are served for special occasions like Gudi Padwa which is the Maharashtrian new year.

Though Shrikhand is traditionally made from hung curd with changing time it is also made using Greek yogurt which is already thick and has less moisture content. I have included this version of the recipe also in my post.

Why should you make Shrikhand?

• It's a no-cook recipe

• Comes together in just 5 minutes

• Needs just 4 ingredients

• Very healthy

• Rich & Creamy

• Can be made ahead of time

Ingredients for Shrikhand

Hung Curd/Strained Yogurt - Hung curd is a regular curd that is completely drained of the whey. Normally the yogurt or dahi is put in the muslin or cheesecloth and hung overnight to drain the whey.

Sugar - You need fine granulated sugar or powder sugar without any additives for this recipe.

Saffron - Saffron is an optional ingredient but highly recommended. Saffron adds a beautiful flavor, color, and aroma to the Srikhand.

Cardamom Powder - In this simple recipe of just yogurt and sugar, the cardamom powder adds a hint of flavor and elevates the dessert to the next level.

Milk - We need a couple of tablespoons of warm milk to soak the saffron. This helps bring out the color of the saffron and spread it evenly in the Srikhand.

How to make Shrikhand

In a small bowl take some warm or hot milk and add a few strands of saffron to it and set it aside for later.

In a big bowl add the hung curd, granulated sugar, cardamom or elaichi powder, and saffron-infused milk, and mix it all together using a whisk or spatula.

Keep mixing till all the sugar is dissolved and the cardamom powder and saffron milk are properly infused.

Chill the Shrikhand in the refrigerator and serve it chilled with some chopped nuts on top.

Enjoy the sweet yet tangy, creamy dessert that is completely healthy and absolutely delicious.

Some other easy desserts

Sweet Corn Basundi

Mawa Barfi

Besan Ladoo

Frequently asked questions (FAQs)

How to make hung curd?

Take a bowl and place a colander on top of it and line it with a muslin cloth or a cheesecloth. Scoop the yogurt or dahi into the cheesecloth. Tie the cheesecloth and hang it on a hook. Place a bowl below it and drain the yogurt off the whey and make it thick. Normally 12 to 15 hrs is enough to drain enough whey to make hung curd.

How to make Shrikhand using Greek yogurt?

If you do not want to follow the process of making hung curd then the other easy way to make Shrikhand is by using Greek yogurt.

Greek yogurt is naturally thick and has less whey so you can directly use it in the recipe. However, you will need less sugar while using Greek yogurt since it is less tangy than the hung curd.

Take 2 cups of Greek yogurt and add ½ cup of sugar, ¼ teaspoon of cardamom powder, and 10 to 12 strands of saffron. Mix it all together till it is well combined and you have your Shrikhand ready.

Adjust sugar as per requirement. Add a tablespoon extra at a time.

How to store the Shrikhand?

Since the Shrikhand is made from dairy products it is important to always refrigerate it. You can store the Shrikhand in a covered container in the refrigerator and it will stay good for 7 to 10 days.

When you leave it in the fridge for a few days you might see a little water around it. Do not worry, you can mix it all together before serving and it should be good.