Shrikhand — hung-yoghurt cardamom dessert
Shrikhand is a Maharashtrian and Gujarati dessert of strained ("hung") yoghurt sweetened with sugar and perfumed with cardamom, saffron, and chopped nuts. The texture is dense, almost mascarpone-like; the flavour, tangy-sweet with a deep saffron note. It is served chilled with a sprinkle of pistachio.
i. Origin & history
Shrikhand is canonical Maharashtrian and Gujarati festival food, particularly at Gudi Padwa and the monsoon-season Ashadhi Ekadashi. It is traditionally hung in muslin for many hours to drain to the right thickness.
ii. Ingredients
Makes 6 servings · scroll the side panel to adjust
- 1 kg plain whole-milk yoghurt
- 200 g icing sugar
- 1 tsp ground cardamom
- Large pinch saffron, steeped in 1 tbsp warm milk
- 2 tbsp chopped pistachios
- 2 tbsp slivered almonds
iii. Method
- Tip yoghurt into a muslin-lined sieve over a bowl. Tie up the muslin; hang in a cool place for 8-10 hours (or refrigerate for 24 hours) until very thick.
- Scrape the strained yoghurt into a bowl. Sift in icing sugar; whisk smooth.
- Stir in cardamom and saffron.
- Spoon into bowls; top with nuts; chill 2 hours before serving.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Amrakhand folds in mango purée. Saffron shrikhand emphasises saffron. Rose shrikhand adds rose water. Modern variations include chocolate or coffee.
vi. Common questions
What is shrikhand?
Shrikhand is hung-yoghurt cardamom dessert, from indian & south asian cuisine. The texture is dense, almost mascarpone-like; the flavour, tangy-sweet with a deep saffron note
Where is shrikhand from?
Shrikhand is from the indian & south asian dessert tradition; the recipe and history are detailed above.
How long does shrikhand keep?
See the storage note in the Quick facts panel: 4 days refrigerated.