Shrikhand
A thick, creamy dessert made from hung curd flavored with saffron.
About this dish
A quintessential Maharashtrian and Gujarati dessert, Shrikhand transforms humble yogurt into a sophisticated, velvet-textured delicacy. Traditionally prepared during festivals like Gudi Padwa, it relies on 'Chakka'—strained yogurt that has lost all its whey. Its brilliance lies in its simplicity, flavored only with the finest saffron and green cardamom.
Ingredients
The Base
- 1 kg Full-fat fresh Yogurt (Dahi)
- 3/4 cup Powdered sugar (adjust to taste)
- 2 tbsp Warm milk
Flavoring and Garnish
- 1/2 tsp Saffron strands (Kesar)
- 1 tsp Green cardamom powder (Elaichi)
- 1 tbsp Pistachios, slivered
- 1 tbsp Almonds, slivered
- A pinch of Nutmeg powder (Jaiphal)
Method
- 1
Make the Chakka
Place a large piece of muslin or cheesecloth over a deep bowl. Pour the yogurt into the cloth, gather the edges, and tie it tightly. Hang the bag for 6-8 hours (or overnight) in the refrigerator to drain the whey.
- 2
Check the Consistency
After draining, the yogurt should be thick, creamy, and hold its shape like soft cream cheese. This thick mass is called 'Chakka'. Discard the yellowish whey or use it for kneading dough.
- 3
Saffron Infusion
Crush the saffron strands slightly and soak them in 2 tablespoons of warm milk for at least 15 minutes until the milk turns a deep, golden orange.
- 4
Smooth the Yogurt
Transfer the Chakka to a wide mixing bowl. Use a whisk or a traditional wooden 'ravai' to beat the yogurt for 2-3 minutes until it is perfectly smooth and free of any lumps.
- 5
Sweetening
Sift the powdered sugar to ensure no clumps remain. Add the sugar to the yogurt and continue whisking. The mixture will slightly loosen as the sugar dissolves.
- 6
Adding Aromatics
Pour in the saffron-infused milk and add the cardamom and nutmeg powders. The nutmeg is crucial for that authentic Maharashtrian flavor profile.
- 7
The Final Fold
Gently fold the ingredients together using a spatula. Avoid over-beating at this stage to maintain a thick, luscious consistency.
- 8
Chilling
Transfer the Shrikhand to a glass serving bowl. Cover and refrigerate for at least 2 hours. Shrikhand must be served cold for the best mouthfeel.
- 9
Garnishing
Just before serving, sprinkle the slivered almonds and pistachios on top. The crunch of the nuts against the smooth cream is a classic pairing.
Notes & variations
- Always use fresh, non-sour yogurt; if the yogurt is sour, the Shrikhand will require too much sugar and taste off.
- For Mango Shrikhand (Amrakhand), fold in 1/2 cup of thick Alfonso mango pulp at step 7.
- Store in an airtight container in the fridge for up to 5 days.
- Hanging the yogurt in the fridge prevents it from turning sour during the draining process.
Serve with
Serve chilled with hot, fluffy whole-wheat Puris.
Cook's note
Rub the saffron strands with a tiny pinch of sugar in a mortar and pestle before soaking to release maximum color and aroma.