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    Home » Indian Sweets

    Shrikhand (With Greek Yogurt)

    Published: Jul 28, 2020 · Last Modified: Aug 11, 2020 by Kanan Patel / 36 Comments

    Jump to Recipe Pin Recipe
    Shrikhand in a bowl with garnish of nuts with text on top for pinterest

    Easy Shrikhand Recipe - it’s silky, smooth, creamy with a hint of saffron flavor and crunch of nuts. It gets ready in 5 minutes or less (when made with greek yogurt)! This dessert is from Gujarat and Maharashtra (states of India).

    Shrikhand in a bowl with garnish of nuts served with pooris

    NOTE: Plus, I am sharing the traditional method as a bonus recipe. Please check below.

    Jump to:
    • ❤️You’ll Love This Because:
    • 🧾Ingredients
    • 🎥Watch The Recipe Video
    • 🍳Step By Step Photo Instructions (Instant Shrikhand) 
    • 🍳Step By Step Photo Instructions (Traditional Method) 
    • 💭Expert Tips:
    • 🍽 Serving Ideas
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️You’ll Love This Because:

    • It requires 2 main ingredients, plus flavoring and garnishes ingredients.
    • It gets ready in less than 5 minutes. (Perfect for festive seasons in this busy life)
    • No cooking required. Just mix, chill and serve.
    • Even though this instant version of shrikhand made with greek yogurt, the taste is still fabulous and exact same as the authentic version.

    🧾Ingredients

    Here is the pic of the ingredients required to make shrikhand with greek yogurt. Two of them are the main ingredients (yogurt and sugar). Rest is used for flavoring and garnishing. Those can be skipped or substituted. But still, I would not recommend skipping any for best results.

    image of ingredients used in shrikhand recipe. Showing greek yogurt, powdered sugar, nuts, milk, saffron, cardamom powder

    Ingredient Notes

    Greek Yogurt: It is nothing but the strained yogurt. All the whey liquid is strained out from the yogurt to get dense, thick greek yogurt. It’s the same as Indian makes hung curd to make shrikhand.

    Powdered sugar: I have used store-bought powdered sugar (aka confectioner sugar or icing sugar). You can use regular granulated sugar. If so please grind into a powder form so it will be easy to mix with yogurt without messing the consistency.

    Cardamom powder: The seeds of green cardamom pods are powdered or crushed here and used in the recipe.

    Nuts: I have used almonds, cashews and pistachios. This is the most common trio of nuts in Indian sweets. You can use just one or a combination of two as per your liking.

    Saffron: It is dissolved in the warm milk to extract its maximum flavor and color. I would not recommend skipping it. It gives a really good flavor.

    🎥Watch The Recipe Video

    🍳Step By Step Photo Instructions (Instant Shrikhand) 

    1) Crush the saffron using your fingers and add to the warm milk. Stir and keep it aside.

    2) In a bowl add greek yogurt, powdered sugar, saffron milk. Now fold and mix. Do not stir or whisk vigorously otherwise shrikhand will get a runny consistency.

    3) Now add cardamom powder and nuts.

    4) Again fold them in. Cover it and chill in the refrigerator till serving. Shrikhand tastes best when served chilled.

    collage of making instant shrikhand. Includes saffron-milk, adding yogurt, sugar, nuts in a bowl and mixing

    🍳Step By Step Photo Instructions (Traditional Method) 

    1) Let’s prepare the bowl-strainer to make hung curd. Take a big, deep bowl and place the strainer on top. Choose the bowl deep enough that the strainer's bottom part is not touching the collected liquid in the bowl. Place the muslin cloth (or man’s handkerchief) on the strainer and add yogurt. 

    2) Gather the edges of the cloth, twist and tie. Keep in the refrigerator for at least 5 hours (you can keep overnight).

    3) Now you will get thick yogurt (aka hung curd) and all the whey liquid is collected in the bottom bowl.

    4) Dissolve the crushed saffron into warm milk.

    Collage of preparing for shrikhand recipe. Includes adding yogurt into the strainer with cloth, cloth is tied, hung curd ready, saffron dissolved milk.

    5) Take hung curd, powdered sugar, saffron milk in a bowl.

    6) Fold that without whisking or stirring vigorously. 

    7) Now add cardamom powder and chopped nuts.

    8) Again fold them in. 

    collage of making traditional shrikhand. Includes hung curd, sugar, saffron milk in a bowl, mixing, adding cardamom powder, nuts and mixing again.

    💭Expert Tips:

    • Never stir or whisk vigorously the shrikhand mixture otherwise you will end up with runny consistency. We want a nice and thick consistency. Always fold the ingredients into the thick yogurt. 
    • I recommend making it ahead of time and let it chill in the refrigerator. While it is chilling, the saffron flavor will keep infusing more and more.
    • If choosing a traditional method, then use fresh, plain (less sour) yogurt. Do not use sour yogurt, it will ruin the taste.
    • If making shrikhand for Hindu fasting (vrat), please use regular sugar (powdered into the grinder). Do not use store-bought powdered sugar which has corn starch added.

    I have also shared the mango flavored shrikhand - amrakhand recipe

    🍽 Serving Ideas

    • Shrikhand is mostly eaten along with the meal (as a part of elaborated thali). Most commonly it is served with poori. 
    • Though you can have it as a dessert after a meal. Just a bowl of it and a spoon, all you need.
    close up image of shrikhand served in a bowl with a garnish of chopped nuts.

    Check Out More Indian Sweets

    • Basundi
    • Kheer
    • Sheera
    • Rabri
    • Gulab jamun

    PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
    Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Recipe Video & Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Video & Step-by-Step photo instructions and helpful Tips & Tricks !!
    close up image of shrikhand served in a bowl with a garnish of chopped nuts.
    Print Pin

    Shrikhand (With Greek Yogurt + Traditional)

    4.55 from 11 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Shrikhand Recipe - it’s silky, smooth, creamy with a hint of saffron flavor and crunch of nuts. It gets ready in 5 minutes or less (when made with greek yogurt)!
    Author: Kanan
    Calories: 134kcal
    Course: Dessert
    Cuisine: Indian
    Servings 4
    Prep Time 5 minutes
    Cook Time 0 minutes
    Total Time 5 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients 

    • 1 ½ cups Greek Yogurt (or Hung curd) *How to make hung curd mentioned below
    • ½ cup Powdered sugar (Confectioner’s sugar or icing sugar)
    • Few strands Saffron crushed before adding
    • 2 teaspoons Milk Warm
    • ¼ teaspoon Green cardamom seeds powder
    • 6 Almonds chopped
    • 6 Cashew nuts chopped
    • 6 Pistachios chopped

    Instructions 

    • Crush the saffron using your fingers and add to the warm milk. Stir and keep it aside.
    • In a bowl add greek yogurt, powdered sugar, saffron milk. Now fold and mix. Do not stir or whisk vigorously otherwise shrikhand will get a runny consistency.
    • Now add cardamom powder and nuts.
    • Again fold them in. Cover it and chill in the refrigerator till serving.
    • Shrikhand tastes best when served chilled.

    Notes

    How to make hung curd? (for traditional method)
    1. Let’s prepare the bowl-strainer to make hung curd. Take a big, deep bowl and place the strainer on top. Choose the bowl deep enough that the strainer's bottom part is not touching the collected liquid in the bowl.
    2. Place the muslin cloth (or man’s handkerchief) on the strainer and add 4 cups of yogurt. Gather the edges of the cloth, twist and tie. Keep in the refrigerator for at least 5 hours (you can keep overnight).
    3. Now you will get thick yogurt (aka hung curd) and all the whey liquid is collected in the bottom bowl. You'll get about 1 ½ cups of hung curd.
    4. Use this thick yogurt instead of greek yogurt in the above-mentioned instructions to make traditional shrikhand.
    Powdered sugar: I have used store-bought powdered sugar (aka confectioner sugar or icing sugar). You can use regular granulated sugar. If so please grind into a powder form so it will be easy to mix with yogurt without messing the consistency.
    If making for Hindu fasting (vrat), please use regular sugar (powdered into the grinder). Do not use store-bought powdered sugar which has corn starch added.
    • Never stir or whisk vigorously the shrikhand mixture otherwise you will end up with runny consistency. We want a nice and thick consistency. Always fold the ingredients into the thick yogurt.
    • I recommend making it ahead of time and let it chill in the refrigerator. While it is chilling, the saffron flavor will keep infusing more and more.
    • If choosing a traditional method, then use fresh, plain (less sour) yogurt. Do not use sour yogurt, it will ruin the taste. 

    Nutrition

    Calories: 134kcal | Carbohydrates: 19g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 29mg | Potassium: 147mg | Fiber: 1g | Sugar: 18g | Calcium: 89mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving

    Video

    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Aarti

      June 25, 2022 at 1:42 pm

      Love this recipe. I've made it for a few occasions and it has been a big hit every time. Thank you!5 stars

      Reply
      • Kanan Patel

        June 27, 2022 at 8:37 am

        Very glad to know that recipe works for you.

        Reply
    2. Rayna

      April 30, 2022 at 6:37 pm

      Which kind /brand Greek yogurt did you use? What if you use labneh?

      Reply
      • Kanan Patel

        May 02, 2022 at 9:13 am

        I don't remember which brand I used when I shot the recipe. But most of the time I use stonyfield organic greek yogurt.
        I have never made with lebneh, you can try and see.

        Reply
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