Shrikhand
A luscious saffron-infused strained yogurt dessert - creamy, aromatic, and perfect with crispy puris.
Prep Time
20 mins + overnight
Chill Time
2+ hours
Servings
4-6 people
Difficulty
Easy
Ingredients
Main Ingredients
For Garnish
Instructions
Hang the Curd
8-10 hoursLine a strainer with muslin cloth. Pour fresh curd and gather the cloth. Tie and hang over a bowl overnight (8-10 hours) in the refrigerator. All whey should drain out.
Soak the Saffron
20 minsWarm 2 tablespoons of milk. Add saffron strands and let them steep for 15-20 minutes. The milk will turn golden-orange and become fragrant.
Prepare Hung Curd
5 minsTransfer the thick hung curd (chakka) to a bowl. It should be cream cheese-like in consistency. If it's still wet, press out more whey through the cloth.
Add Sugar and Whisk
10 minsAdd powdered sugar to the hung curd. Whisk vigorously with a hand whisk or electric beater until smooth and creamy. There should be no lumps.
Add Flavorings
5 minsAdd cardamom powder and saffron milk to the mixture. Fold gently to distribute the saffron strands throughout. The shrikhand will have beautiful golden streaks.
Chill and Serve
2+ hoursRefrigerate for at least 2 hours. Serve in small bowls garnished with sliced nuts, rose petals, and optional silver leaf. Best enjoyed chilled with hot puris.
Chef's Tips
- Use full-fat fresh curd for the creamiest texture
- Ensure all whey is drained - wet curd makes watery shrikhand
- Always use powdered sugar for a smooth consistency
- Whisk well to incorporate air for a lighter texture
- Make a day ahead - flavors develop when refrigerated
The Story Behind Shrikhand
Shrikhand has ancient origins, with references in texts dating back over a thousand years. The name derives from Sanskrit - "shri" meaning prosperity and "khand" meaning part or piece, reflecting its status as an auspicious food.
Popular in both Gujarat and Maharashtra, Shrikhand is a staple at weddings, festivals, and celebrations. The classic pairing with hot, puffed puris creates a delightful contrast of temperatures and textures that Indians cherish.