Shrikhand (Saffron and Cardamom Hung Yogurt Dessert)
شری کھنڈ (زعفران اور الائچی والا لٹکا دہی کا میٹھا)
Shrikhand is one of the simplest and most luxurious Indian desserts: plain yogurt hung in a cloth overnight until it becomes thick and creamy like cream cheese, then sweetened and flavoured with saffron and cardamom. It's served chilled, often with hot puri in Maharashtra and Gujarat, especially at festivals and weddings. The mango version, *amrakhand*, is a summer favourite. All it needs is good yogurt and patience.
- ⏱ Total: 15 min
- Prep: 15 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Line a sieve with a muslin cloth or clean thin tea towel and set it over a bowl. Pour in the yogurt, tie the cloth loosely and leave in the fridge for 8–12 hours, until the yogurt is thick and no more whey drips out.
Scrape the hung curd (about 400 g) into a bowl. Whisk until smooth and creamy.
Add the powdered sugar, saffron milk and cardamom and whisk until completely smooth. Taste and add more sugar if needed. For an extra-silky texture, push it through a sieve.
Chill for at least 1 hour. Serve in small bowls topped with pistachios and almonds.
Kitchen notes
Greek yogurt or strained labneh gives a shortcut: use 400 g and skip the hanging.
For amrakhand, fold in ½ cup thick mango pulp and reduce the sugar.
Use the drained whey in dough, smoothies or curries; it's full of protein.
A dessert from the west coast
Shrikhand comes from Maharashtra and Gujarat, where it’s served at festivals like Gudi Padwa and at weddings. It’s often eaten as part of the main meal rather than after it, scooped up with hot, puffy puris. The contrast of cold, sweet, creamy shrikhand with hot fried bread is the whole point.
Hung curd
The only real technique is straining. Yogurt left in a cloth overnight loses its whey and becomes thick and dense, close to cream cheese or labneh. The longer it hangs, the thicker it gets. Hang it in the fridge so it doesn’t turn sour.
Saffron and cardamom
Saffron gives a pale golden colour and floral aroma; cardamom adds warmth. Powdered sugar dissolves easily without cooking. Whisk well or push through a sieve for a silky finish.
Serving
Serve chilled with hot puri, or on its own as a light dessert. For another yogurt sweet, see Bengali mishti doi; for a cold drink to match, kesar pista milk.
Questions people ask
Why is my shrikhand sour?
The yogurt was already sour, or it was hung in a warm place. Use fresh yogurt and hang it in the fridge.
How long does shrikhand keep?
Up to 3 days in the fridge, covered.
Nutrition (estimate, per serving)
- Calories
- 290
- Protein
- 11 g
- Fat
- 12 g
- Carbs
- 34 g
