Shrikhand Recipe

This shrikhand recipe perfectly blends creamy yogurt with the aromatic spices of saffron and cardamom, creating a dessert that’s both nostalgic and refreshing. I love how the slivered almonds and pistachios add a satisfying crunch and elevate the dish to Instagram-worthy levels!

Creating the traditional Indian dessert Shrikhand brings me such joy. It truly is a fusion of creamy goodness, a delightful blend of flavors and textures.

The base is hung curd, about 2 cups. To that I add 1/2 cup of powdered sugar, and mix.

The sweetness is offset by some whispering cardamom, which is about 1/4 teaspoon. Then, I bloom (soak) some saffron strands, which I absolutely love, in 2 tablespoons of warm milk.

After infusing the warm milk with saffron, I pour it into the beaten mixture. Then, for a finishing touch that makes this dessert so much more than custard with flavoring, I don my latex gloves again and fold in 1 cup of heavy cream.

Ingredients

Hung curd (yogurt):
High in protein, affords a smooth mouthfeel.

Powdered sugar:
To sweeten the dish, select a quantity based on your personal taste.

Cardamom powder:
Imparts fragrance; supports digestion; enhances sweetness with natural sugars.

Saffron strands:
Gives color, imparts fragrance, and is rich in antioxidants.

Slivered almonds:
Packs a powerful punch of protein and fiber.

Slivered pistachios:
Fibers and proteins are sourced from this; it adds color and texture.

Ingredient Quantities

• 2 cups hung curd (yogurt)
• 1/2 cup powdered sugar
• 1/4 teaspoon cardamom powder
• A pinch of saffron strands
• 2 tablespoons warm milk
• 1 tablespoon slivered almonds
• 1 tablespoon slivered pistachios
• 1/4 teaspoon nutmeg powder (optional)

Instructions

1. Start with hanging the yogurt in a muslin cloth for around 3 to 4 hours to allow the leftover whey to drain off and leave you with a thick hung curd.

2. Warm milk is used to dissolve the saffron strands by giving them a gentle stir. Reserve them to infuse in the saffron’s color and flavor.

3. In a bowl, mix the hung curd and powdered sugar until smooth and creamy.

4. Combine the sweetened curd with the cardamom powder and nutmeg powder (if using). Blend well, ensuring the spices are incorporated uniformly throughout the mixture.

5. The milk that has had saffron steeped in it is to be poured into the mixture of curds and milk, and all should be mixed very well—so well that one cannot tell where the saffron milk has gone, and the saffron has not gotten mixed in, and this is the poor Indian woman’s Saffron Milk Pudding.

6. Sample the mixture and modify the sugar as necessary, making sure it attains your preferred degree of sweetness.

7. For at least 1 to 2 hours, cover the bowl and put the shrikhand in the refrigerator so the flavors can meld and it can chill thoroughly.

8. Ensuring a lump-free and smooth consistency before serving shrikhand is essential. Give the shrikhand a good stir (or maybe a whip?) to make it as easy to eat as possible.

9. To achieve an appealing visual aesthetic and an equally delightful crunch, couple slivered almonds and pistachios as a garnish.

10. Shrikhand can be served as a refreshing dessert or sweet dish. It can be served cold and enjoyed in its creamy state and with its aromatic flavors.

Equipment Needed

1. Muslin cloth
2. Bowl for hanging yogurt
3. Small bowl for saffron milk
4. Mixing bowl
5. Spoon for mixing
6. Whisk
7. Measuring spoons
8. Refrigerator
9. Serving bowls or dishes

FAQ

• What is hung curd and how do I make it?Yogurt that has been strained to remove its whey and that has a thick consistency. To make it, you must place yogurt in a muslin cloth, tie it up, and let it hang over a bowl for 4-5 hours until all the liquid has drained out.
• Can I use Greek yogurt instead of hung curd?Certainly! Here’s a rephrasal attempt while keeping the structure and formatting intact:

  Indeed, Greek yogurt is an outstanding alternative because it has a thickness comparable to that of hung curd.

• How can I enhance the flavor of Shrikhand?A tiny amount of nutmeg powder, along with slivered almonds and pistachios, can greatly improve the taste and texture of this dish.
• Why do we use saffron in Shrikhand?The Shrikhand gains a powerful scent and striking hue from saffron. When you are using saffron, let it steep in some warm milk before you add it, to fully release its color and flavor.

• Is Shrikhand always made sweet?Shrikhand, in its traditional form, is a sweet dish. But you can adjust the sugar in it to your taste, or try some variations with fruit purees, for a natural sweetness.
• How should Shrikhand be stored?Shrikhand can be kept fresh in the refrigerator for as long as 3 days. To ensure that it stays fresh for that duration, store it in an airtight container.

Substitutions and Variations

To make hung curd, use Greek yogurt for a quicker, alternative method.
You can use honey or maple syrup for a different sweetness in place of powdered sugar.
If cardamom powder cannot be found, use vanilla essence to achieve a subtle flavor change.
Replace saffron strands with food-grade saffron essence, using a few drops.
Substitute chopped cashews for slivered almonds for a different nutty texture.

Pro Tips

1. Strain Yogurt Properly Ensure the yogurt is hung and strained adequately to achieve a thick and smooth texture. Excess moisture can lead to a runny shrikhand, so use a fine muslin cloth and let it drain for the recommended time.

2. Saffron Infusion Use warm, not hot, milk to dissolve the saffron strands to extract maximum color and flavor. Let the saffron steep for a good 10-15 minutes in the warm milk before adding it to the mixture for a deeper, more vibrant saffron hue.

3. Smooth Consistency Whisk the hung curd and powdered sugar until completely smooth and creamy. Using an electric beater can help achieve a lump-free texture more efficiently than by hand.

4. Chill Thoroughly Allow the shrikhand to chill for at least 1-2 hours before serving. This not only helps the flavors to meld but also results in a more refreshing and enjoyable dessert.

5. Customize Flavor Feel free to adjust the cardamom and nutmeg powder to your liking. If you prefer a stronger spice flavor, increase the quantities slightly, but do so cautiously to avoid overpowering the saffron and nutty notes.