Desserts
Shrikhand
The Quirky Foodster Team
Ingredients
- 1 kg (4 cups) plain full-fat yogurt
- 100 g (1/2 cup) caster sugar, or to taste
- 1/4 tsp saffron strands
- 2 tbsp warm milk
- 1/2 tsp ground cardamom
- 2 tbsp pistachios, slivered, to garnish
- 1 tbsp almonds, slivered, to garnish
Method
- Line a sieve with muslin cloth set over a large bowl. Pour in the yogurt, tie up the cloth loosely, and hang or leave to strain in the fridge for 6-8 hours or overnight, until thick and roughly half the original volume (this is the hung curd, chakka).
- Soak the saffron strands in the warm milk for 10 minutes until the milk turns golden.
- In a mixing bowl, whisk the strained hung curd until completely smooth.
- Add the sugar and whisk until fully dissolved and no longer gritty.
- Stir in the saffron milk and ground cardamom, mixing until evenly combined and pale golden throughout.
- Chill for at least 1 hour before serving, garnished with slivered pistachios and almonds.
Introduction: Shrikhand, a thick sweetened yogurt dessert flavoured with saffron and cardamom, is a festival favourite in
Jain and Gujarati households alike, frequently served during Paryushan and other religious occasions. Its
short ingredient list and complete lack of any restricted items make it one of the simplest traditional Jain
sweets to prepare at home.
Cultural Background: Shrikhand, a thick sweetened yogurt dessert flavoured with saffron and cardamom, is a festival favourite in
Jain and Gujarati households alike, frequently served during Paryushan and other religious occasions. Its
short ingredient list and complete lack of any restricted items make it one of the simplest traditional Jain
sweets to prepare at home.
Tips: Use full-fat yogurt for the richest texture — low-fat versions strain to a thinner, less luxurious chakka. Whisk the sugar in while the curd is still un-flavoured, as it helps the sugar dissolve evenly before other flavourings are added.
Variations: Fold through finely diced mango for a classic aamrakhand. Add a few strands of edible rose petals for a floral, festive presentation.
Storage: Keeps in an airtight container in the fridge for up to 3 days.
Reheating: Not applicable — served chilled.
Nutrition (approximate, per serving)
Approx. 220 kcal, 8g protein, 8g fat, 30g carbohydrate, 0g fibre per serving.
Vegetarian / Vegan
Vegetarian as written; a thick, strained plant-based yogurt can be used to make a vegan version, though
texture will vary.
FAQs:
Q: Can I skip the straining step?
A: Straining is essential — it removes the whey and concentrates the yogurt into the thick, spoonable texture that defines shrikhand.
Q: Why is my shrikhand runny?
A: This usually means the yogurt wasn't strained for long enough, or wasn't full-fat to begin with.
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