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4 Apr


Srikhand is a flavored creamy Indian dessert made of plain yogurt. Widely popular in Gujarathi cuisine and Maharashtrian cuisine, shrikhand is prepared by straining yogurt till it loses most of its watery content and becomes thick and creamy. It is then blended with sugar and flavored with cardamom and saffron. Shrikhand is generally served chilled. Shrikhand is thick and creamy.
Makes: 2 servings


Yogurt 2 1/2 cups
Saffron a pinch of threads
Green Cardamom Seeds 1/4 tsp
Sugar 3 – 5 tbsps
Charoli / Sunflower Seeds 1 tbsp

Method of preparation:

Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends to the rack) for 6 – 8 hours with a bowl underneath to collect the whey.

Soak saffron in few tbsps of milk for few minutes.
Wash sunflower seeds thoroughly and keep aside.
Carefully crush the green cardamom seeds into fine powder.

Smoothly blend a cup of hung yogurt, sugar, half of saffron milk and crushed cardamom.
Remove the blended yogurt into a bowl.
Stir in half of sunflower seeds and garnish the remaining along with leftover saffron milk and saffron threads.
Serve shrikhand chilled as a dessert or as a side dish with hot poori.
Notes: Make sure to blend the yogurt well but not for too long.

Suggestions: Shrikhand is liquidy – need to hung the yogurt for some more time. Try whole milk yogurt which leaves more whey when hung.
Variations: Shrikhand can be flavored in numerous imaginative ways with various dried nuts and seasonal fruits. Most popular of shrikhand are strawberry shrikhand in which yogurt is blended along with hulled strawberries, mango shrikhand also called amarkhand and kesar pista shrikhand having loads of pistachios and yogurt flavored with saffron.
Other Names: Srikhand, Flavored Hung Yogurt.