Shrikhand is a traditional thick, creamy Indian sweet made with hung curd and flavoured with cardamom, nutmeg and saffron. It’s not really a dessert as it’s usually served in a thali alongside the main course. However I’m more than happy to have this as a dessert after my main course!
Hung curd is curd where the whey has been completely drained off and that process is very time consuming! That’s where greek yogurt comes to my rescue – the whey has already been removed and if you get authentic greek yogurt which is extra thick it’s just perfect for shrikhand.
If you prefer you can add a fruit pulp to the shrikhand mix eg. mango or strawberry works quite well. However I prefer to retain the classic flavour for main shrikhand (without the fruit pulp) and just add the chopped fruits and nuts on the top (or only chopped nuts).
I’ve also made a chocolate flavour shrikhand for the kids and they loved it. I added some melted chocolate to the shrikhand mix and finally topped with grated chocolate and chopped nuts!
- Prep time – 10 minutes
- Cooking time – none
- Rest time – 30 minutes
- 400g full fat Greek Yogurt (don’t use low fat or Greek style yogurt)
- Half cup icing sugar (more if you prefer it sweeter)
- Pinch of saffron soaked in 1 tbsp of hot milk
- Pinch of cardamom powder
- Pinch of nutmeg powder
- Chopped nuts and/or chopped fruit to serve
- Quarter cup fruit puree (optional)
- Whisk the greek yogurt in a bowl till smooth and creamy
- Add in the icing sugar, saffron soaked in milk, cardamon powder and nutmeg powder
- Add in the fruit puree if using
- Whisk till well combined
- Transfer to a large serving bowl or individual serving bowls
- Chill in the fridge for at least half an hour (preferable at least 2-3 hours)
- Serve topped with chopped fruit and/or nuts