Shrikhand is yogurt in its dreamiest, creamiest dessert form, and it is one of my favorite sweets of all time. This impossibly smooth, thick, saffron-studded, I-can't-believe-I-made-this-with-yogurt treat is typical of the Indian state of Gujarat. When I'm back home in Texas, I make shrikhand with my dad’s homemade yogurt, but you can get that same silkiness with good-quality store-bought Greek yogurt. In what turned out to be a real game-changer, my friend Khushbu suggested putting shrikhand in a graham cracker crust and refrigerating it, like a no-bake pie. Shrikhand pie is an excellent idea, but I'm just as happy spooning it out of the bowl as is.
Excerpted from Indian-ish © 2019 by Priya Krishna with Ritu Krishna. Photography © 2019 by Mackenzie Kelley. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Recipe information
Yield
4-6 servings
Ingredients
4
½
4
½
Special Equipment
Preparation
Step 1
Line a large colander with coffee filters (unfolding if needed) or paper towels, overlapping them so they cover sides, and set inside a large bowl. Place yogurt in colander and let drain in refrigerator at least 8 hours and up to 12 hours; discard drained liquid in bowl. Yogurt should be very thick—like an even creamier, richer Greek yogurt.
Step 2
Crush ¼ tsp. saffron threads to a powder with a mortar and pestle; transfer to a small bowl. Finely grind cardamom seeds.
Step 3
Transfer strained yogurt to a large bowl and mix in crushed saffron, cardamom, and sugar (yogurt should turn a pale yellow color). Top with remaining ¼ tsp. saffron threads (don’t mix, as you want that stained effect) and chill at least 2 hours and up to 8 hours before serving.
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Reviews (15)
Back to TopVery easy to make and outstanding in flavor
Anonymous
8/7/2022
We also add blanched and slivered almonds and chopped pistachios. The crunchy nuts contrast nicely with the smooth shrikhand. Finely diced fresh mangoes work well too.
Anonymous
Orlando,Florida
11/14/2021
Shrikhand originated from both Gujarat and Maharashtra. The strained yogurt is called “Chacca” and that is what gives Shrikhand it’s distinctive taste.. Back in India there are many varieties and flavors of Shrikhand.
Anonymous
Seattle, WA
10/30/2021
Priya, you’ve done it again! The flavour is delicate and decadent all at once and I’m going to be making this forever.
Anonymous
Vancouver, BC
8/30/2021
Oh my! Delicious.
L.i.s.a.
Australia
7/11/2020
Wow! I cheated and used thick Olympic 11% Greek yogurt (available in BC, Canada) right out of the container then added the other ingredients - it may not have been as thick as a strained yogurt but it was creamy and the combination of cardamom and saffron were delicious. Also cut the amount of sugar by half. I loved this .
gerri1
Vancouver, BC Canada
7/9/2020
Can also use a cheese cloth/muslin cloth instead of the coffee filters or paper towels - wouldn't want to waste -
jsookha
Johannesburg, South Africa
7/8/2020