Instant Greek Yogurt Shrikhand Recipe

Shrikhand is a popular Indian sweet from Western India that is yogurt based and easy to make! I love making it with greek yogurt. Best served chilled and to give the flavors some time to soak in.
Greek yogurt shrikand topped with pistachios and rose petals.

Shrikhand, a creamy sweet treat!

Whenever I’m craving a semi healthy sweet to satisfy my sweet tooth, this is my go to.  I pop open a single serve of my favorite Greek yogurt and mix in crushed nuts, sugar, saffron and cardamom. That’s all it takes!

Shrikhand is a popular Indian sweet from Western India.  It is traditionally made by straining yogurt in a cloth to allow excess water/whey to drain resulting in a think creamy consistency.  Thankfully, we have a lot of options available that already fit the bill and can skip this step.

Notes:

  • Sweetener: I use sugar most often. Second option I like is coconut sugar but have tried with blended dates, agave, honey and regular sugar and all work well.  You just have to adjust the amount of sugar to the level of sweetness you enjoy.
  • If you are not having the shrikhand right away you can add in the saffron directly to the mix.  Just give it a good mix before serving so the soaked saffron mixes throughout. (This is the method outlined in the recipe)
  • If you have the shkrihand right away, soak the saffron in a teaspoon of lukewarm water to bloom the saffron quicker.  Then add to yogurt mixture.
  • Types of yogurt: This may be obvious but the higher the fat content the tastier it will be.  Fage 5% is my favorite to use.  This also tastes  good in 0% fat yogurts as well. I have at times used Skyr Icelandic by Icelandic Provisions which is my favorite lately.  Siggis works as well, I just find it to be slightly too tart for shrikhand.
shrikhand in a jar

How is shrikhand prepared?

Very easily! I remember it being one of the first desserts I learned how to make on my own because it was so simple.  My mom would just tell me the amounts needed and I felt so proud making it on my own.

All you do is mix yogurt, sugar, cardamom, saffron and sugar together.  Then refrigerate it to let all the flavors soak in.

Ingredients

  1. Greek yogurt
  2. Sugar
  3. Cardamom
  4. Saffron
  5. Pistachios or crushed nuts of choice

Can shrikhand be frozen?

Yes, you can freeze it. Just make sure to give enough time to defrost before serving.

What can be eaten with shrikhand?

I personally love eating it with masala puri! But it is definitely eaten often on its own and does not need to be served with something.

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Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl

Greek yogurt shrikand topped with pistachios and rose petals.

Instant Greek Yogurt Shrikhand Recipe

Shilpa Joshi
Shrikhand is a popular Indian sweet from Western India that is yogurt based and easy to make! I love making it with greek yogurt. Best served chilled and to give the flavors some time to soak in.
5 from 5 votes
Prep Time 5 mins
Total Time 5 mins
Course Dessert
Cuisine Indian
Servings 2 people
Calories 205 kcal

Equipment

  • 1 Mixing bowl
  • 1 Mixing spoon

Ingredients
  

  • 1 cup greek yogurt
  • ¼ tsp cardamom powder
  • 2 tbsp pistachio or other mixed nuts, chopped
  • ¼ cup sugar See note on sugar vs powdered sugar
  • 1 pinch saffron crushed
  • 1 tbsp milk warm, only needed if don't have time to let shrikhand to sit a few hours - see note

Instructions
 

  • Add yogurt to a bowl. Mix in cardamom, sweetener, chopped pistachios and pinch of saffron
  • Refrigerate for at least 3 hours for flavors to soak through. See notes if you want to eat sooner!
  • Mix well. Optionally top with crushed nuts and rose petals before serving.

Notes

    • Types of plain yogurt: This may be obvious but the higher the fat content the tastier it will be.  Fage 5% is my favorite to use. Fage also comes in a 2% and 0% version if you want to go for a lighter option.
  • If you are not having the shrikhand right away you can add in the saffron directly to the mix.  Just give it a good mix before serving so the soaked saffron mixes throughout. (This is the method outlined in the recipe and gives the best flavor.)
  • If you have the shkrihand right away, soak the saffron in a teaspoon of warm milk to bloom the saffron quicker.  Then add to yogurt mixture.
 

Nutrition

Calories: 205kcalCarbohydrates: 31gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 6mgSodium: 39mgPotassium: 233mgFiber: 1gSugar: 29gVitamin A: 47IUVitamin C: 0.5mgCalcium: 129mgIron: 0.4mg
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