Shrikhand is whole-milk yogurt drained overnight until thick, then beaten with sugar, saffron and cardamom into a silky, tangy-sweet cream. It is served chilled as a dessert or alongside hot puris at festive meals. Makes 6 servings in about 9 hr 27 min.
Prep15 min
Cook2 min
Cooling9 hr 10 min
Total
9 hr 27 min
Servings
6
DietGluten free
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
Line a large strainer with a double layer of cheesecloth or a thin cotton cloth and set it over a deep bowl. Spoon in the plain whole-milk yogurt, cover and refrigerate until thick and creamy like soft cream cheese, about 8 hours or overnight. You should have about 450 to 500 g of hung yogurt; save the whey for another use.
Soak the saffron threads in the warm whole milk until the milk turns deep yellow, about 10 minutes.
Scrape the hung yogurt into a bowl and whisk until completely smooth, 1 to 2 minutes. For an extra-silky texture, press it through a fine sieve.
Whisk in the powdered sugar, the saffron milk and the ground cardamom until evenly blended and glossy.
Cover and refrigerate until well chilled, about 1 hour. Spoon into small bowls and top with the pistachios just before serving.
Tips
Drain the yogurt in the refrigerator, not on the counter, so it does not turn too sour.
Taste before chilling and add 1 to 2 tbsp more powdered sugar if your yogurt is very tangy.
Use powdered sugar, not granulated, so it dissolves without graininess.
Good with hot puris.
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How long does it take to make shrikhand (sweet strained yogurt)?
Plan on 15 minutes of prep and 2 minutes of cooking, plus 9 hours 10 minutes to chill and rest. The recipe makes 6 servings.
How should I store shrikhand (sweet strained yogurt)?
Refrigerate in a covered container for up to 4 days.
Can I make shrikhand (sweet strained yogurt) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Serve it with hot puris.
Variations
Amrakhand (mango): whisk 150 g (2/3 cup) thick mango pulp into the hung yogurt and cut the powdered sugar to 60 g (1/2 cup). Time unchanged.
Saffron and almond: double the saffron and top with 20 g (3 tbsp) sliced almonds instead of pistachios. Time unchanged.
Coffee and cardamom: dissolve 1 tsp (2 g) instant espresso powder in the warm milk with the saffron left out. Time unchanged.
Estimated · per serving
Nutrition
Per serving = 1 of 6 servings this recipe makes.
183Calories / serving
6.7gFat
25.4gCarbs
6.4gProtein
24.5gSugar
Whole recipe (6 servings):
~1098 cal ·
40g fat ·
152g carbs ·
38g protein ·
147g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
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