📝 About This Recipe
A quintessential Maharashtrian and Gujarati delicacy, Shrikhand is a luscious, creamy dessert crafted from meticulously strained yogurt. This recipe transforms humble curd into a decadent, silk-textured treat infused with the aromatic warmth of saffron and the floral notes of green cardamom. It is a celebration of simplicity and patience, offering a perfect balance of tanginess and sweetness that has graced Indian festive tables for centuries.
🥗 Ingredients
The Yogurt Base (Chaka)
- 1 kg Full-fat plain yogurt (fresh and not too sour)
Flavorings and Sweeteners
- 3/4 cups Powdered sugar (adjust to taste, sifted)
- 15-20 pieces Saffron strands (high quality for best color)
- 2 tablespoons Whole milk (warm)
- 1 teaspoon Green cardamom powder (freshly ground)
- 1 pinch Nutmeg powder (adds a warm depth)
- 1/2 teaspoon Rose water (optional but recommended)
- 1 pinch Salt (to balance sweetness)
Garnish and Texture
- 2 tablespoons Pistachios (unsalted, slivered)
- 2 tablespoons Almonds (blanched and slivered)
- 1 tablespoon Charoli seeds (also known as chironji)
- 1 teaspoon Dried edible rose petals (for a beautiful finish)
👨🍳 Instructions
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1
Place a large deep bowl on the counter and set a fine-mesh strainer over it. Line the strainer with a clean, damp muslin or cheesecloth.
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2
Pour the full-fat yogurt into the center of the cloth. Gather the edges of the cloth and tie them tightly with a string or by knotting the cloth itself.
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3
Place a heavy weight (like a mortar and pestle or a heavy plate) on top of the cloth bundle to help press out the whey. Transfer the entire setup to the refrigerator.
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4
Allow the yogurt to drain for at least 8 to 12 hours. This process removes the moisture, leaving you with a thick, creamy mass known as 'Chaka'.
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5
Once drained, remove the Chaka from the cloth and transfer it into a clean, chilled mixing bowl. It should have the consistency of soft cream cheese.
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6
In a small microwave-safe bowl, warm 2 tablespoons of milk and add the saffron strands. Let them soak for 10-15 minutes until the milk turns a vibrant golden-orange.
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7
Sift the powdered sugar directly over the Chaka. Sifting is essential to ensure there are no lumps in your final dessert.
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8
Using a balloon whisk or a traditional wooden mathani (churner), beat the yogurt and sugar together vigorously for 3-5 minutes until the mixture is glossy and smooth.
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9
Pour the saffron-infused milk into the bowl and add the cardamom powder, nutmeg, rose water, and a pinch of salt.
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10
Continue whisking for another 2 minutes. The goal is to incorporate air to make the Shrikhand light and mousse-like rather than heavy.
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11
Fold in half of the slivered pistachios, almonds, and charoli seeds using a spatula to preserve the airy texture.
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12
Transfer the Shrikhand into a glass serving bowl or individual terracotta pots (matkas) for an authentic look.
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13
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This resting period allows the flavors of saffron and cardamom to develop fully.
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14
Just before serving, garnish the top with the remaining nuts and a sprinkle of dried rose petals.
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15
Serve chilled and enjoy the velvety richness of this traditional Indian treasure.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions will lack the signature creamy mouthfeel and may turn out watery. If you are in a hurry, you can use store-bought Greek yogurt, but still strain it for 2 hours to achieve the necessary thickness. Never skip the refrigeration step while straining the yogurt, as leaving it out at room temperature for 10 hours will make it too sour. If the final mixture is too thick for your preference, whisk in a teaspoon of milk at a time until the desired consistency is reached. For a fruit variation called 'Amrakhand', replace the rose water with half a cup of thick Alphonso mango pulp.
🍽️ Serving Suggestions
Serve alongside hot, fluffy deep-fried Puris for the classic 'Puri-Shrikhand' festive meal. Pair with a savory snack like Masala Papad or spicy Gathiya to provide a salty contrast to the sweet cream. Use it as a sophisticated dip for fresh seasonal fruits like strawberries, grapes, or mango slices. Present in small earthen clay pots to add a rustic, traditional charm to your dinner party. Enjoy a small bowl of Shrikhand as a palate cleanser after a heavy, spicy Indian thali.