Shrikhand is made by straining regular yogurt for several hours until most of the whey drains off, leaving a thick, slightly tangy base (called chakka) that's then sweetened and flavoured. It's a lighter dessert than most milk-reduction-based Indian sweets, and genuinely simple once you've planned ahead for the straining time — there's very little active cooking involved.
The straining step is what separates shrikhand from a simple sweetened yogurt — draining off the whey concentrates the yogurt's protein and tang into something closer to a soft cheese than a drink or dip. It's a technique shared with making paneer or labneh, just stopped at an earlier, softer stage. That's also why there's no shortcut worth taking here: a partially strained yogurt gives a runnier, less distinct result.
Ingredients
- 4 cups plain full-fat yogurt
- 1/2 cup powdered sugar
- 6-7 strands Kashmiri Mongra saffron
- 1 tablespoon warm milk, for the saffron infusion
- 1/4 teaspoon cardamom powder
- 2 tablespoons chopped pistachios and almonds
- A few strands saffron, for garnish
Instructions
- Line a strainer with muslin cloth and pour the yogurt in. Let it hang or drain over a bowl in the refrigerator for 6-8 hours, or overnight, until thick and most of the whey has drained off.
- Warm the milk and soak the saffron strands in it for about 10 minutes.
- Transfer the strained yogurt (chakka) to a bowl and whisk until smooth.
- Add the powdered sugar, saffron infusion, and cardamom powder, whisking until fully combined and smooth.
- Fold in the chopped nuts.
- Chill for at least 1 hour before serving, garnished with a few extra saffron strands.
Tips for Best Results
The straining time is genuinely necessary, not optional — unstrained yogurt is too watery and will result in a thin, runny shrikhand. Plan ahead and start straining the night before if you want to serve this the next day.
Serving Suggestions
Traditionally served alongside hot puri as a classic Gujarati combination, or on its own as a light dessert. Chilled fruit like mango folded in makes for a popular variation.
Storage
Keeps refrigerated for up to 3 days in an airtight container.
