Shrikhand – A traditional Indian sweet recipe

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Shrikhand‘ is a traditional Indian sweet made from yoghurt or hung curd. It is essential part of Gujrati or Maharashtrian cuisine and often prepared for festivals or special occasions. It is thick, creamy and sweet which is served along with hot puris. Recipe is simple with just 2 main ingredients- yoghurt and sugar. It is further flavoured with cardamom, saffron and dry fruits. Though, classic version uses only cardamom, now-days saffron and dry fruits are also added for colour and richness. There is another popular variety of shrikhand known as ‘Amrakhand’. It is prepared using sweet mango puree and yoghurt. Mango is a seasonal Indian fruit which is available during Indian summer ie, around April-June. Indian mango (alphonso) is super delicious and it’s sweet puree used to make Amrakhand – another classic and traditional sweet.

In this blog post, I am sharing recipe of Shrikhand using greek yoghurt. You can use plain yoghurt or curd as well. But greek yoghurt works best for this recipe as it is thick and has mild sour taste. And greek yoghurt is easily available in any grocery stores. Use granular sugar for the recipe, as it helps to dissolve easily. Let’s jump to the step by step recipe –


3 cups of greek yogurt

1 cup of sugar

1 tsp of cardamom powder

Few strands of saffron soaked in warm milk (1-2 tbsp)


Take clean muslin cloth or any plain cotton cloth. We are going to strain yoghurt through this cloth.

Add yogurt onto the cloth and tie it to drain excess liquid from it. You can tie this over the kitchen tap and allow to drain off extra water.

Keep this tied for 6-8 hours, I generally keep it overnight. In summer, it’s better to keep it in the fridge; just to ensure yoghurt won’t get spoiled or sour due to temperature.

Once all water drained off, our hung curd is ready. 3 cups of yoghurt will give approximately 1 cup of hung curd.

Once hung curd is ready, rest of the recipe is simple.

Add sugar into it and mix it thoroughly until sugar is completely mixed with curd.

Sugar to hung curd proportion should be 1:1. That’s why I have used 1 cup of sugar for 1 cup of hung curd.

Sugar will take some time to dissolve. Add cardamom powder and saffron strand into it.

Gently mix everything together.

Keep it in the fridge for few hours until sugar is dissolved.

Once sugar is completely dissolved, stir it together. If liked garnish with some slivered almonds or pistachio. Enjoy it with warm puris and batata bhaji.

shrikhand puri

If you like to try ‘Amrakhand’ then add mango puree along with sugar to hung curd. And you can skip saffron and dry fruits for mango shrikhand.

I hope you enjoyed this post and do let me know incase of any feedback/suggestions.

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