Shrikhand | Kesar Elaichi Shrikhand

Shrikhand is a traditional Indian sweet from the states of Maharashtra and Gujarat. A simple, easy, and delicious sweet made using hung curd or strained curd/yogurt and sugar. Today I am sharing my mom’s, or I should say my Nanaji’s recipe, one of my favourite desserts of all.

Traditional Recipe

My mom makes the best Shrikhand ever, and she has a huge list of Shrikhand fans. I love shrikhand since I was a kid. I can simply eat it on its own. It goes best with puri or even roti. My family loves it, so generally, I do make it at least once or twice a year at festivals.

This is my mom’s best recipe and was passed on to her by my Nanaji (her dad). I have modified the recipe in terms of the process, rest everything is the same.

If you want a reliable, easy Kesar Elaichi Shrikhand recipe, you are in the right place. I’ll show you how to strain yogurt for the best texture, or how to use Greek yogurt if you are short on time. You will learn the right way to infuse saffron, balance sweetness, and get that smooth, airy finish.

This method is fuss-free and family tested. Just strain, whisk, and chill, then top with pistachios or almonds if you like. Serve it cold, and watch the bowl empty fast.

Ready to make a batch that tastes like home and looks worthy of a feast? Let’s keep it simple, fragrant, and deeply satisfying.

Understanding Shrikhand: From Origins to Basic Ingredients

Shrikhand has roots in western India, cherished in Maharashtra and Gujarat. It shows up at weddings, temple feasts, and family celebrations. Many serve it with puri on festival days, chilled and perfumed with saffron. The base is simple, just strained yogurt sweetened and spiced, yet the method sets it apart.

For best results, use fresh, full‑fat dairy. Indian curd can be more tangy and variable since it is often set at home. Yogurt is more consistent, with a steady culture and thickness. Greek yogurt is already strained, but I would still recommend straining the yogurt as it still has some water content. Full‑fat versions give a rich mouthfeel and hold air when whipped.

All the water has to be removed from the curd/yogurt. This strained yogurt is referred to as Chakka. Homemade wins for freshness, clean taste, and less sugar than most tubs on the shelf.

Curd/Yogurt

I have referred curd or yogurt as curd/yogurt in the recipe. I know they are different, but there is a fine line of differentiation. The difference is in the way they are prepared. I am not going into the details of it, but you can use curd or yogurt to make a Shrikhand and hence in the recipe I am referring it as curd/yogurt.

If you are living in a cold place and are unable to make yogurt using the normal method, try my method of making yogurt using an Instant Pot. I have stopped buying the yogurt tubs from the shop and always have a bowl in my fridge. My family loves it, and now no one likes the store-bought.

To remove the water, it is allowed to strain overnight in a muslin cloth. It is best to keep this in the fridge overnight to strain, as hot weather makes the curd/yogurt sour. The Shrikhand will not taste good when sour.

I never ever eat the store-bought shrikhand’s which are sour most of the time and loaded with double the sugar. Call me fussy, but I do not like any other shrikhand apart from the one made by my mom or me.

Sugar is then mixed into curd/yogurt. It is then beaten along to make it fluffier and creamier. If the sugar is in the granulated form, it takes a bit of time. My mom, to date, does this with her hands. i.e., she uses her palm of her hand to beat the yoghurt and sugar. I do a bit of shortcut using the whisk beaters :D. But remember the sugar has to dissolve completely, so best to use the powdered form.

Can we use Greek Yogurt for Shrikhand?

Yes, you can. Even though Greek yogurt is thick, I would still advise you to remove the whey or water. You would be surprised when you do this, as it has some water content.

Bowls used for Setting Shrikhand

I like to refrigerate my Shrikhand before use. It chills it out and also sets it, that is, makes it thick. I like to use the clay pots, if I have or else any normal bowl is fine. Clay helps it in cooling and also absorbs any extra moisture. Picture below.

Flavours of Shrikhand

I generally make the kesar and cardamom flavour, topped it with loads of pistachio. At times it is almonds too.

One can play around with flavours. I sometimes like to make it mango flavour, as it is called amrakhand, or even a strawberry one. Basically, once the base is ready, you can add any fruit puree of your choice. Bear in mind that adding the puree would dilute the shrikhand a bit, so you can make a thick fruit syrup and add.

Shrikhand | Kesar Elaichi Shrikhand | Kesar Pista Shrikhand

Mom's Traditional Shrikhand, made with strained yogurt and sugar. Kesar Elaichi flavor, pistachio garnish, clear tips, no-cook dessert.

5 from 6 votes

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Course: Dessert

Cuisine: Indian

Keyword: Spices, Yogurt / Curd

Prep Time: 30 minutes minutes

Resting Time: 8 hours hours

Servings: 6 Servings

Calories: 118kcal

Author: Renu Agrawal-Dongre

Equipment

• Measuring Cups and Spoons
• Bowls
• Hand Mixer (Optional)
• Spoons

Ingredients

• Curd/Yogurt from 1 LtrFull-fatt milk
• 3/4 – 1 cup Sugar powdered, Depends on your taste, I am using Demerara sugar and hence it is brown in colour.
• 1 teaspoon Cardamom Powder
• 15-20 Saffron Strands Kesar
• 2 tbsp Pistachio chopped , Optional
• 1 tbsp Pistachio powder coarsely ground
• 2-3 drops Edible Food Colour Yellow, powder, or gel, or liquid (pinch, or 2-3 drops)

Instructions

• If sugar has big granules, powder it and keep it aside.
• Put a sieve over a wide bowl in such a way that the sieve is on the top and does not touch the bottom on the bowl .
• Put up a clean muslin cloth on top of it.
• Add in the yogurt over this, cover it lightly with the same cloth or a plate.
  Curd/Yogurt
• Keep it in the fridge overnight or at least for 7-8 hours or overnight
• Alternatively, you can add the yogurt in a muslin cloth and hang this for 7-8 hours, so that it helps the water to come out.
• In the morning or after 7-8 hours, you will have firm chakka in the cloth and clear whey in the bowl.
• In a bowl, add in the chakka, strained yogurt/curd or chakka. (If using a hand mixer)
• Alternatively, take a high-hipped platter (parat and add the strained yogurt/curd or chakka to it
• Add in 3/4 cup of sugar little by little and beat until all the sugar is incorporated.
  3/4 – 1 cup Sugar
• The sugar needs to be dissolved completely in the yogurt. This process will take time.
• You will get a nice, fluffier, and creamy texture. after about 7-8 minutes of beating time with a hand blender and more by hand.
• Taste and check, if required, add the remaining sugar.
• Now add the Saffron strands and cardamom and mix.
  15-20 Saffron Strands, 1 teaspoon Cardamom Powder
• One can use food colour if required. It is optional.
  2-3 drops Edible Food Colour
• If using food colour, add it very little at a time as it imparts a strong colour.
• If using pistachio or almonds, add them too and mix.
  2 tbsp Pistachio
• Garnish with saffron strands, chopped nuts, and coarsely ground nuts.
  15-20 Saffron Strands, 1 tbsp Pistachio, 2 tbsp Pistachio
• Refrigerate and let it cool for a few hours.
• Serve it with some hot puri's or enjoy it as a dessert on its own.

Video

Notes

• Standard US-size cups and spoons used. 1 cup = 235 ml, 1 teaspoon = 5 ml, 1 tablespoon = 15. ml
• Use powdered sugar so that the sugar dissolves completely. 
• One can use a balloon whisk, too.
• The hand method will take more time.

 

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Nutrition Facts

Shrikhand | Kesar Elaichi Shrikhand | Kesar Pista Shrikhand

Amount Per Serving

Calories 118 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.2g1%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 0.3mg0%

Potassium 43mg1%

Carbohydrates 26g9%

Fiber 0.5g2%

Sugar 25g28%

Protein 1g2%

Vitamin A 16IU0%

Vitamin C 0.3mg0%

Calcium 5mg1%

Iron 0.2mg1%

* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Updates

This post was first published on my blog on 3rd June 2019, today, the 28th Sept 2025, I am updating it with new pics and more tips and tricks. Recipe remains the same.

I have 2 sets of pics here as I was searching for more pics, could not find, and made the recipe again and clicked again:-)

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