Shrikhand

Name: Shrikhand
Prep time: 30 min
Total time: 30 min
Cuisine: India
Ingredients: 4 cups (960 ml) full-fat plain yogurt; ¾ cup (150 g) granulated sugar, or to taste; ¼ tsp saffron threads; 2 tbsp (30 ml) warm milk; ½ tsp ground cardamom; 2 tbsp (15 g) chopped pistachios or almonds, for garnish

श्रीखंड ShrikhandSay it: SHREE-khund

By the Passport Plate editors. Published November 11, 2026.

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Shrikhand is a silky, creamy dessert from the states of Maharashtra and Gujarat in India. It is made by straining yogurt overnight to remove the whey, then sweetening the thick hung curd with sugar and perfuming it with fragrant saffron and cardamom. Traditionally served chilled as part of festive meals or as a refreshing end to a spicy thali, its luxurious texture and delicate floral aroma make it a beloved treat during celebrations and hot summer days.

Shrikhand

श्रीखंड, Shrikhand

Pronounced SHREE-khund

Serves: 4
Prep: 30 min
Cook: —
Total: 30 min
Level: Easy

Also egg-free.

Allergens: contains milk, nuts. Check labels on packaged ingredients.

Ingredients

4 servings

4 cups (960 ml)960 ml (4 cups) full-fat plain yogurt
¾ cup (150 g)150 g (¾ cup) granulated sugar, or to taste
¼ tsp saffron threads
2 tbsp (30 ml)30 ml (2 tbsp) warm milk
½ tsp ground cardamom
2 tbsp (15 g)15 g (2 tbsp) chopped pistachios or almonds, for garnish

Method

Line a large sieve or colander with a double layer of clean cheesecloth or a thin cotton kitchen towel and place it over a deep bowl.
Pour the yogurt into the lined sieve, gather the edges of the cloth, and tie them securely. Hang the bundle from a kitchen faucet or place it in the refrigerator to drain for 6–8 hours or overnight until the yogurt is very thick and no more whey drips out.
Soak the saffron threads in the warm milk for 10 minutes, then gently crush them with the back of a spoon to release their color and aroma.
Transfer the thick hung yogurt to a large mixing bowl. Add the sugar and whisk vigorously for 3–4 minutes until the sugar completely dissolves and the mixture becomes smooth and creamy.
Stir in the saffron-milk mixture and the ground cardamom until evenly distributed and the yogurt turns a pale golden color.
Taste and add a little more sugar if desired. Cover and chill in the refrigerator for at least 2 hours to allow the flavors to meld.
Spoon the chilled shrikhand into serving bowls, sprinkle with chopped pistachios or almonds, and serve cold.

Regional variants

In some Gujarati homes a pinch of nutmeg is added along with cardamom. Modern versions occasionally fold in fresh mango pulp to create amrakhand, a popular seasonal variation.

Cook's notes

Use full-fat, unsweetened yogurt for the creamiest texture; low-fat yogurt will result in a grainier dessert.
Hang the yogurt in the refrigerator to prevent it from turning sour, especially in warm weather.
For a smoother finish, press the mixture through a fine sieve after adding the sugar.

Serve with

Serve with hot puris or as part of a traditional Gujarati or Maharashtrian thali.

Make ahead and storage

Shrikhand keeps well in an airtight container in the refrigerator for up to 3 days. Stir gently before serving.

Shrikhand