Thick strained yogurt sweetened with sugar and perfumed with saffron and cardamom, a cooling Indian dessert.
Shrikhand is a Gujarati and Maharashtrian dessert made by hanging yogurt in cloth for several hours to strain out the whey, leaving a thick, creamy base (chakka) that's then sweetened and flavored with saffron and cardamom. The straining step is what separates shrikhand from a simple sweetened yogurt — without it, the dessert would be loose and watery instead of dense and spoonable. Saffron threads are traditionally warmed slightly, either in a dry pan or with a spoonful of warm milk, to release their color and aroma before being folded into the strained yogurt along with ground cardamom and powdered sugar. The mixture should be whisked until completely smooth, since any lumps of undissolved sugar or unblended yogurt stand out in the finished texture. Chilled thoroughly before serving and often topped with chopped pistachios or almonds, shrikhand is typically eaten with puri (fried bread) as part of a Gujarati thali, though it holds up perfectly well as a dessert on its own, its tang from the yogurt balancing its sweetness.
Serves 4
Line a sieve with a clean muslin cloth or cheesecloth, add the yogurt, and hang or let sit over a bowl in the fridge for 4-6 hours, or overnight, until thick and most of the whey has drained.
Warm the milk slightly and steep saffron threads in it for 15 minutes until deeply golden and fragrant.
Whisk the strained yogurt (chakka) with powdered sugar until completely smooth and no lumps remain.
Fold in the saffron milk and ground cardamom, mixing until evenly colored and fragrant.
Chill for at least 1 hour. Serve garnished with chopped pistachios and slivered almonds.
Use full-fat yogurt — low-fat versions strain to a thinner, less creamy chakka.
Strain the yogurt for the full time recommended; rushing this step leaves the shrikhand loose instead of thick and spoonable.
Warm the saffron gently, not hot, since too much heat can dull its color and aroma instead of enhancing it.
Fold in pureed mango for aamrakhand, a popular seasonal variation.
Use Greek yogurt as a shortcut with less straining time needed.
Add a few strands of saffron directly into the final mix, unbloomed, for visual flecks of color.
Refrigerate in an airtight container up to 4 days; the texture stays best within the first 2 days.
Shrikhand has roots in Gujarati and Maharashtrian cuisine, traditionally prepared for festivals and special occasions, with the technique of straining yogurt to make chakka dating back generations in Western Indian households.
Yes, full-fat Greek yogurt is already quite thick and can be used with little to no additional straining, saving significant time.
A pinch of ground cardamom alone will still make a pleasant dessert, though you'll lose the characteristic golden color and floral saffron aroma.
The yogurt likely wasn't strained long enough — return it to the cloth and strain for a few more hours in the fridge before sweetening.
Per serving (150g / 5.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
