Shrikhand is a luscious Indian dessert that’s both rich and refreshing. It’s made with thick, creamy yogurt that’s been strained to remove the whey, leaving behind a concentrated, decadent treat. This hung curd is then flavored with aromatic cardamom, saffron, and sugar, creating a harmonious blend of sweet and subtle spices.

The result is a smooth, velvety dessert that’s perfect for any occasion. It’s often served chilled and can be enjoyed on its own or paired with puris, chappati, bread and roti

Here’s a basic recipe:

Ingredients:

• 2 cups yogurt (hung curd) 
• 1/4 cup powdered sugar
• 1/4 teaspoon cardamom powder
• A few saffron strands 
• A pinch of nutmeg (optional)

Instructions:

1. Hang the Yogurt:

   • Line a strainer with a cheesecloth and place it over a bowl.
   • Pour the yogurt into the cheesecloth and let it hang for 4-6 hours, or overnight, to drain the whey. This process will thicken the yogurt.  

2. Flavor the Yogurt:

   • In a bowl, combine the hung curd, powdered sugar, cardamom powder, and saffron strands.
   • Mash the mixture with a spoon or whisk until smooth and creamy.
   • Add a pinch of nutmeg for extra flavor, if desired.

3. Chill and Serve:

   • Refrigerate the shrikhand for at least 2 hours, or overnight, to chill completely.
   • Serve chilled, garnished with dry fruits like pistachios or almonds.  
   • For a more intense flavor, soak the saffron strands in warm milk for 10-15 minutes before adding them to the shrikhand.  
   • You can also add a few drops of rose water for a floral aroma. To make a healthier version, use low-fat yogurt or Greek yogurt.
   • Shrikhand pairs well with fruits like mango or berries.

Enjoy this delicious and refreshing dessert!

Shrikhand – A Creamy, Delectable Indian Dessert

It's a popular accompaniment in Indian cuisine, particularly with dishes like biryani, pulao, or kebabs. The preparation method may vary, but typically, yogurt is whisked until smooth and then seasoned with salt, roasted cumin powder, chopped green chilies, finely chopped coriander leaves, and a hint of achaar or pickle masala for an extra kick of flavor. Sometimes, finely chopped onions or grated carrots are also added for additional crunch and texture.

Author: Akhila Menon Cuisine: Gujarati, Marathi, North Indian Courses: Dessert

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Prep Time 15 mins Cook Time 15 mins Rest Time 15 mins Total Time 45 mins Difficulty: Beginner Servings: 1 Estimated Cost: ₹ 20 Calories: 240 kcal Best Season: Summer

Ingredients

Servings

• 1 cup Plain Yogurt (Curd)
• 2 tsp Pasand Achaar (Indian Pickle of your choice)
• ¹⁄₄ tsp Onion (Finely Chopped (Optional))
• ¹⁄₄ cup Tomato (Finely Chopped (Optional))
• 1 tsp Green Chili (Finely Chopped (Optional))
• ¹⁄₂ tsp Roasted Cumin Powder
• 2 pinch Fresh Coriander Leaves (Chopped for Garnish (Optional))

Instructions

1. In a mixing bowl, whisk the yogurt until smooth.

2. Add the chopped Pasand pickle (achaar) of your choice to the yogurt and mix well.

   I have tried this recipe with Pasand Khaman Gunda Pickle, Pasand Gorkeri, Pasand Mixed Pickle & Pasand Mango Pickle. I have yet to try the Pasand Chundo. Do let me know in the Comments how your Fusion turned out and which Pickle you used.

3. If using, add the finely chopped onion, tomato, and green chili to the yogurt mixture and mix until well combined.

4. Season the raita with roasted cumin powder and salt according to taste. Mix well.

5. Garnish the raita with freshly chopped coriander leaves if desired.

6. Refrigerate the achaar raita for at least 30 minutes to allow the flavors to meld together.

7. Serve chilled as a refreshing accompaniment to biryani, pulao, or any Indian meal.

Note

• You can adjust the quantity of pickle and other ingredients according to your taste preferences.
• You can also experiment with different types of pickles to create variations of achaar raita.

Keywords: home made, achaari raita, indian pickle yogurt, yogurt, pickle fusion