By Kaushik Brahmakshatriya

Published On 05 June 2026.

Shrikhand recipe

Shrikhand is one of India’s most beloved traditional desserts, enjoyed across Gujarat and Maharashtra for centuries. Made from strained yogurt, sugar, and fragrant spices, this chilled sweet dish carries a rich cultural heritage and an irresistible silky texture. Whether you prepare it for Janmashtami, Diwali, a family gathering, or simply as an after-dinner treat, homemade Shrikhand never fails to impress.

The best part? You need no fancy equipment, no cooking on flame, and only a handful of everyday ingredients. Let’s walk through everything you need to know.

What is Shrikhand?

Shrikhand is a thick, sweetened yogurt-based dessert originating from the western regions of India, especially Gujarat and Maharashtra. It is made by draining all the water content from full-fat yogurt — creating what is known as chakka or hung curd — and then blending it with powdered sugar, saffron, cardamom, and dry fruits.

The result is a smooth, dense, mildly tangy dessert with deep aromatic notes. It is traditionally served chilled alongside hot puris, making the classic Puri-Shrikhand combination one of the most celebrated food pairings in Indian cuisine.

Ingredients for Shrikhand

Shrikhand Ingredients and Quantities (Serves 4)

Ingredient	Quantity	Notes
Full-fat plain yogurt	500 g	Thick, fresh, not sour
Powdered sugar	4–5 tbsp	Adjust to taste
Saffron strands	15–20 strands	Soaked in 2 tbsp warm milk
Cardamom powder	½ tsp	Freshly ground preferred
Chopped almonds	2 tbsp	For garnish
Chopped pistachios	1 tbsp	For garnish
Rose water	½ tsp	Optional, adds floral note

Step-by-Step Method

Step 1 — Strain the Yogurt (Hung Curd)

Place the yogurt in a clean muslin cloth or cheesecloth. Tie the ends together and hang it over a bowl in the refrigerator for 6 to 8 hours, or overnight. This removes all the whey (liquid), leaving behind thick chakka. The drained liquid can be used in curries or smoothies.

Step 2 — Soak the Saffron

Add saffron strands to 2 tablespoons of warm (not boiling) milk. Let it soak for 10–15 minutes until the milk turns a deep golden-yellow color and releases its aroma.

Step 3 — Mix the Shrikhand

Transfer the hung curd into a large mixing bowl. Add powdered sugar and whisk vigorously by hand or using a hand blender until the mixture becomes smooth and lump-free. Pour in the saffron milk, cardamom powder, and rose water. Mix everything gently but thoroughly.

Step 4 — Chill and Serve

Cover the bowl and refrigerate for at least 1–2 hours before serving. Spoon the Shrikhand into individual bowls, garnish generously with chopped pistachios and almonds, and serve chilled alongside warm puris.

Popular Shrikhand Variations

Shrikhand Variations Across India

Variation	Key Ingredient Added	Regional Origin
Kesar Shrikhand	Saffron (kesar)	Gujarat
Amrakhand	Fresh mango pulpMaharashtra	Maharashtra
Strawberry Shrikhand	Strawberry puree	Modern fusion
Dry Fruit Shrikhand	Cashews, raisins, figs	Pan-India
Rose Shrikhand	Rose syrup or petals	North India

Nutritional Overview

Approximate Nutrition Per Serving (100g)

Nutrient	Approximate Value
Calories	180–210 kcal
Protein	6–8 g
Carbohydrates	22–28 g
Fat	6–8 g
Calcium	150–180 mg

Pro Tips for Perfect Shrikhand

Use only full-fat yogurt — low-fat yogurt yields a grainy, watery texture that cannot be fixed. The longer you drain the yogurt, the thicker and creamier your Shrikhand will be. Always sift the powdered sugar before adding to avoid lumps. If you want an ultra-smooth finish, press the hung curd through a fine sieve before mixing. Never skip the chilling step — Shrikhand tastes best cold.

Frequently Asked Questions (FAQ

Q1. Can I make Shrikhand without hanging the yogurt overnight?

Yes, as a quicker method you can place the yogurt in a strainer lined with a cloth, set it over a bowl, and refrigerate for a minimum of 4 hours. The longer it drains, the thicker the result. For the best texture, overnight straining is recommended.

Q2. How long can I store homemade Shrikhand in the refrigerator?

Shrikhand stays fresh for 3 to 4 days when stored in an airtight container in the refrigerator. Avoid leaving it at room temperature for more than 2 hours, especially during summer months.

Q3. Can I use Greek yogurt instead of homemade hung curd?

Yes, store-bought Greek yogurt is a convenient substitute and can be used directly since it is already strained. However, freshly made hung curd from full-fat Indian yogurt gives a more authentic flavour and a slightly tangier taste.

Q4. Is Shrikhand healthy?

Shrikhand is a good source of protein and calcium from yogurt. However, it is a dessert with moderate sugar content, so portion control is advised for those watching sugar intake. Using jaggery powder instead of refined sugar is a healthier alternative worth trying.

Q5. What is the difference between Shrikhand and Greek yogurt?

Greek yogurt is strained yogurt with a neutral taste, used as a breakfast or snack item. Shrikhand is a finished sweetened Indian dessert made from hung curd, flavoured with saffron, cardamom, and sugar. They share the same base but are completely different in purpose, taste, and preparation.

Disclaimer: Nutritional values provided are approximate estimates and may vary. Consult a certified nutritionist for precise dietary information.