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 as Greek yogurt shrikhand. Best served chilled and to give the flavors some time to soak in.

• 5-minute active time
• Only 5 ingredients needed
• Easy Indian dessert to make for large gatherings even as a Diwali sweet!

Greek Yogurt Shrikhand, a creamy sweet treat!

Whenever I’m craving an easy 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, a little sugar, saffron and cardamom powder and mix. That’s all it takes to make homemade shrikhand, a creamy dessert!

Shrikhand is a popular Indian dessert from originally from Maharashtrian cuisine in Western India. However, it has become VERY popular across all of India.

 It is traditionally made by straining yogurt on a muslin cloth lined with paper towels to allow excess water/whey to drain resulting in a thick creamy consistency of yogurt. This strained yogurt or hung curd is the main ingredient for this traditional Indian dessert. Thankfully, we have a shortcut since Greek yogurt or even Icelandic yogurt is a thicker consistency, without excess water.

One of the best combinations with sweet shrikhand is the savory pairing with masala poori!

Inspired by the saffron cardamom flavors of this dessert, you could even make a tart cheesecake filling such as Mango Shrikhand Cheesecake!

Ingredient Notes

1. Plain Greek yogurt

• 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.

Regular yogurt: you can also alternatively use regular yogurt but it is best to lay it out on paper towels and a cheese cloth to help the water drain out as traditional shrikhand is made.

2. Sugar

Type of Sugar: I usually use regular cane sugar, but you can also use powdered sugar. I recommend using powdered sugar when you don’t have a few hours to let the mixture sit.  Powdered sugar melts more easily while cane sugar needs time to melt into the yogurt.

Note: Powdered sugar contains either corn starch or arrowroot powder.  When possible, I avoid adding in corn starch unnecessarily to food.

Adjusting the sweetness: I use ¼ cup sugar per 1 cup of yogurt in this recipe.  You can definitely adjust for your preference.

Sweetener substitutes: 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.

3. Cardamom Powder

Use either cardamom powder or use a pestle and mortar to crush green cardamom pods

4. Saffron

Saffron strands are key to a yummy shrikhand! For best results, give the saffron some time to soak into the yogurt. 

Alternatively, if you want to serve right away add strands of saffron to warm milk (1 tbsp) to help it bloom quickly.  Then, add the saffron milk into the thick yogurt mixture.

5. Nuts

This is optional, but I love the slight crunch it offers to the dish.

You can use pistachios, almonds and/or cashews.  Just roughly chop them up!

Tip – Eating Shrikhand Right Away vs Later

• 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 lukewarm water to bloom the saffron quicker.  Then add to yogurt mixture.

Tip: Use a few rose petals for pretty presentation!

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.

Tools: large bowl and mixing spoon

For serving next day:

• Place the yogurt in a mixing bowl.
• Add in sugar, cardamom, saffron and mix well.
• Refrigerate it to let all the flavors soak in and let the sugar melt. The longer you give saffron to soak, the stronger the flavor comes through.
• Optionally mix/top with chopped nuts.

For serving same day: bloom saffron and use powdered sugar

• Warm 1 tablespoon of milk and add saffron strands.  Let saffron bloom 15 minutes.
• Mix yogurt, saffron milk, cardamom and powdered sugar in a bowl.  Optionally mix/top with chopped nuts.

Varieties of Shrikhand

The good news is this easy dessert can be made in a variety of flavors.  This recipe outlines kesar elaichi shrikhand (saffron cardamom).  Some other varities include:

1. Kesar shrikhand or kesar pista shrikhand – saffron and / or pistachios
2. Mango shrikhand – just mix in mango puree and/or mango pieces for a delicious mango shrikhand
3. Rose shrikhand
4. Strawberry shrikhand – any fruit variety can be substituted
5. Chocolate shrikhand
6. Rajbhog shrikand – dry fruits added

Storing Greek Yogurt Shrikhand

Leftover shrikhand can definitely be stored for later.  Just be sure to use it within a few days as it is a yogurt based dessert.  Be careful if you leave it out for a long period of time, the changes in temperature could effect the quality and longevity of it.

Can shrikhand be frozen?

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

Serving Suggestions

I personally love eating it with masala poori! But can be eaten on its own and does not need to be served with something. It is a standalone dessert.

It can also be served in a small bowl as a sweet side dish in a thali! Or layered like a parfait as pictured below:

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