Shrikhand a easy delicious no cook dessert recipe made with hung yogurt and sugar. It’s perfect for enjoying with hot pooris or just as is. It’s creamy, dense and rich in texture.
Shrikhand, a popular Maharashtrian no cook dessert recipe. Made of hung curd, which is strained yogurt with the whey removed. The hung yogurt is flavored with cardamom powder, nutmeg powder & saffron strands. Chilled and garnished with nuts. This kesar elaichi shrikhand is my go to dessert for on festive occasions as it can be made ahead of time and is super easy.
Ingredients to make Shrikhand:
This traditional shrikhand recipe uses only basic ingredients and is packed with flavors
- Greek Yogurt: I use full fat hung Greek Yogurt as its thick. I prefer straining it overnight to make it even more luscious and creamy. I have tried using Fage Total 2% and it works great for this recipe too.
- Sugar: I use powdered sugar as its very fine in texture, dissolves easily and yields a smooth consistency with no hint of graininess. Powdered sugar, confectioners sugar, icing sugar are all the same. So feel free to use what you have,
- Saffron: Addition of saffron gives a beautiful color and flavor to the shrikhand.
- Cardamom Nutmeg Powder: Addition of cardamom and nutmeg powder gives a lovely fruity, aromatic flavor to the shrikhand.
- Nuts: I add charoli ( Calumpang nuts) to this traditional shrikand recipe. Alternatively you can add slivered pistachios or almonds.
How to make Hung Greek Yogurt:
- I use Fage Total Plain Greek Yogurt in this recipe as it makes the shrikhand creamy and dense. Make the hung yogurt ahead of time.
- You will need deep bowl, colander, muslin cloth or clean cotton cloth, 1 heavy pan or bowl.
- Firstly, line the strainer on a bowl. Then line the muslin cloth on the strainer or colander.
- Pour the Greek Yogurt. Bring the four edges of the cloth together and tie a knot to seal the yogurt.
- Gently squeeze out the whey. Place a heavy bowl or iron pan on the tied muslin cloth.
- Make sure the strainer doesn’t touch the whey collected in a deep bowl.
- Refrigerate the whole thing for minimum of 5 hours. I leave it in the refrigerator overnight.
- Drain the whey and store the hung yogurt in the refrigerator.
Serving:
- Pair Shrikhand with poori or roti. You can also serve on its own as a dessert, or a sweet treat for any occasion.
- You can also layer the shrikhand in a jar with gulab jamun, topped with some whipped cream and nuts.
Variations:
- You can add canned mango puree to make Amrakhnada.
- Use rose syrup or strawberry puree to make rose strawberry shrikhand.
- You can also add pineapple chunks and essence to make pineapple shrikhand.
Here are some recipes that pair well with Shrikhand:
