Shrikhand Recipe

रेसिपी को हिन्दी में पढ़े

Shrikhand recipe – This is the traditional sweet from Gujarat and Maharashtra. It is also known as ‘Matho’. It is made from hung or strained curd/yogurt and sugar. Chopped nuts are also added.

Shrikhand Recipe | How to make shrikhand

Here I have made small quantity enough for 2 people (me and hubby), but you can make double or triple the recipe, as per your need.

Here I have flavored it with saffron and green cardamom powder. So it is also called kesar elaichi shrikhand.

Shrikhand has thick, creamy, smooth consistency. It is rich and sweet. Per person you will need a very small bowlful (small katori) of quantity.

For making shrikhand recipe, we need to strain all the liquid aka whey from the yogurt. It will end with thick yogurt which is known as hung curd or chakka dahi. This straining process will take at least 4-5 hours. If you are in rush, you can use greek yogurt instead. I have shared both recipes below.

Shrikhand Recipe | How to make shrikhand

When I first published this recipe, it was made with greek yogurt only. That time, a container of greek yogurt was sitting in my fridge and I had no idea how I can finish it up quickly. Then some of my facebook fans have suggested to make shrikhand using greek yogurt.

That time Diwali was around the corner and I made this yummy sweet within 15 minutes only. Thanks to my dear readers who gave me this brilliant idea.

Now after this long, some of the readers have asked me how to make it using plain yogurt. So here I am updating this post and sharing the recipe.

Recently I made mango flavored too. I will be sharing that soon.

Check out other Indian sweet recipes
Basundi  //  Rice kheer  //  Gulab jamun  //  Sooji halwa


How to make shrikhand recipe using fresh curd (Step by Step Photos):


or Jump to Recipe

1) First let’s prepare for hung curd. Take a deep bowl and a strainer. Select the bowl or mug which is deep, so the strainer is not touching the collected liquid in the bowl.

2) Put the muslin cloth or man’s handkerchief or clean, pure cotton cloth over the strainer.
Shrikhand Recipe | How to make shrikhand

3) Add plain yogurt into the prepared strainer.

4) Gather the cloth edges and if you squeeze it lightly, you will notice the whey/liquid is dripping.
Shrikhand Recipe | How to make shrikhand

5) Tie the edges of the cloth.

6) We have just prepared it and you will see that the liquid is already collecting in the bowl. Now keep this whole thing into the refrigerator for at least 4-5 hours. You can keep it overnight too.
Shrikhand Recipe | How to make shrikhand

7) After 5 hours, all the liquid/whey has been drained out. You will left with very thick yogurt aka hung curd or chakka.

8) You can use this collected whey for kneading the chapati dough or add in the dal/curry/soup.
Shrikhand Recipe | How to make shrikhand

9) Now crush the saffron in mortar and pestle. Also warm up the milk in microwave for few seconds.

10) Add crushed saffron into the warm milk and stir. Since the milk was warm, saffron will infuse its color immediately.
Shrikhand Recipe | How to make shrikhand

11) Take hung curd into a bowl.

12) Add powdered sugar. We are grinding the sugar into powder form and then using in the recipe. So it will dissolve quickly.
Shrikhand Recipe | How to make shrikhand

13) Also add saffron milk.

14) Stir it well using spoon till everything is incorporated well. Make sure there are no lumps. Do not whisk or stir vigorously otherwise you will end up with runny and thin consistency of shrikhand. We want nice and thick.
Shrikhand Recipe | How to make shrikhand

15) Now add cardamom powder, chopped nuts.

16) Stir well to combine.
Shrikhand Recipe | How to make shrikhand
Shrikhand is ready to serve. If not serving right away then keep it chilled into the refrigerator. After some time, saffron will infuse its flavor more and more. So I would suggest to make it ahead of time and keep refrigerated till the time of serving.

If making in larger quantity then it may be little tough or hard to combine thick yogurt and sugar. If so, follow this my grandmom’s method – Take strainer or sieve, take about ⅓ to ½ cup of thick, strained yogurt along with couple of tablespoons of sugar. Using spoon, keep mixing, mashing and pass this mixture through the strainer or sieve. Repeat the same with rest of the yogurt and sugar. This way everything will get combined well without ruining the consistency of shrikhand.

Shrikhand Recipe | How to make shrikhand


How to make shrikhand using greek yogurt (Step by Step Photos):


1) First dissolve the crushed saffron into the warm milk.

2) Saffron will infuse its flavor and color right away. Keep it aside.
Shrikhand Recipe | How to make shrikhand

3) Take greek yogurt in a bowl.

4) Add powdered sugar.
Shrikhand Recipe | How to make shrikhand

5) Stir well till sugar and yogurt is combined well. Do not stir it vigorously otherwise the consistency will get runny and not thick.

6) Now add saffron milk, cardamom powder and chopped nuts.
Shrikhand Recipe | How to make shrikhand
7) Mix well. Chill it into the fridge for couple of hours before serving.

8) Remove it to an individual serving bowl, garnish with chopped nuts and serve.
Shrikhand Recipe | How to make shrikhand

This makes 2 servings, but you can double or triple the recipe, you will get same results.

Serving suggestions: Shrikhand is usually served as a sweet dish along with feast meal thali (thali may include potato sabji, puri, dal, rice, farsaan, pickle, papad). So a piece of puri is dipped into the shrikhand and eaten. Shrikhand-poori is the best combo. Though, it can be served alone as a dessert after meal.

Shrikhand Recipe | How to make shrikhand

Shrikhand Recipe | How to make shrikhand
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Shrikhand Recipe

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Cuisine Gujarati, Maharashtrian
Prep Time 5 hours 15 minutes
Total Time 5 hours 15 minutes
Yield 2 servings
Calories 287 kcal
Author Kanan

Ingredients (1 cup = 240 ml)

To make using fresh curd/dahi/yogurt:

  • 2 cups Plain yogurt (NOT sour, use fresh)
  • ¼ cup Sugar powdered into blender or grinder
  • few strands Saffron crushed into mortar and pestle
  • 1 teaspoon Milk
  • ¼ teaspoon Green cardamom seeds powder
  • 4-5 Cashew nuts chopped finely
  • 4-5 Almonds chopped finely
  • 4-5 Pistachios chopped finely, optional

To make using greek yogurt

  • ¾ cup Greek Yogurt
  • ¼ cup Sugar powdered into blender or grinder
  • few strands Saffron crushed into mortar and pestle
  • 1 teaspoon Milk
  • ¼ teaspoon Green cardamom seeds powder
  • 4-5 Cashew nuts chopped finely
  • 4-5 Almonds chopped finely
  • 4-5 Pistachios chopped finely, optional

Instructions

Making shrikhand recipe:

  1. First let’s prepare for hung curd.
  2. Take a deep bowl and a strainer. Select the bowl or mug which is deep, so the strainer is not touching the collected liquid in the bowl.

  3. Put the muslin cloth or man’s handkerchief or clean, pure cotton cloth over the strainer.
  4. Add plain yogurt into the prepared strainer.
  5. Gather the cloth edges and if you squeeze it lightly, tie the edges of the cloth.
  6. Now keep this whole thing into the refrigerator for at least 4-5 hours. You can keep it overnight too.
  7. After 5 hours, all the liquid/whey has been drained out. You will left with very thick yogurt aka hung curd or chakka.
  8. Now crush the saffron in mortar and pestle.
  9. Also warm up the milk in microwave for few seconds.
  10. Add crushed saffron into the warm milk and stir.
  11. Take hung curd into a bowl.
  12. Add powdered sugar and saffron milk.
  13. Stir it well using spoon till everything is incorporated well. Make sure there are no lumps. Do not whisk or stir vigorously otherwise you will end up with runny and thin consistency.
  14. Now add cardamom powder, chopped nuts. Stir well to combine.
  15. it is ready. Keep in the fridge

Making shrikhand using greek yogurt

  1. First dissolve the crushed saffron into the warm milk.
  2. Take greek yogurt in a bowl. Add powdered sugar.
  3. Stir well till sugar and yogurt is combined well. Do not stir it vigorously
  4. Now add saffron milk, cardamom powder and chopped nuts.
  5. Mix well. Chill it into the fridge for couple of hours before serving.

Notes

a rough Nutrition information for 1 serving (made from greek yogurt) is 112 kcal. *below Nutrition information is a rough estimate for 1 serving (made using fresh yogurt).

Nutrition Facts
Shrikhand Recipe
Amount Per Serving (276 g)
Calories 287 Calories from Fat 41
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 2.6g 13%
Cholesterol 15mg 5%
Sodium 173mg 7%
Potassium 597mg 17%
Total Carbohydrates 43g 14%
Sugars 42.5g
Protein 14.7g 29%
Vitamin A 3%
Vitamin C 3%
Calcium 46%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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