shrikhand recipe with greek yogurt. shrikhand is a thick, creamy indian dessert made with hung curd. a basic shrikhand recipe has the hung curd sweetened with sugar and flavored with aromatic spices – cardamom powder, saffron and nutmeg powder.

hung curd is curd whose whey has been completely drained. so when making shrikand, its does take time as first you need to make curd, then remove the whey from the curd and then make shrikhand.

making shrikhand with greek yogurt gets rid of the additional time spent in hanging the curd to remove the whey. greek yogurt is thick unlike regular curd or yogurt and the whey has been already removed during its making process. so all you need is just about 10 to 15 minutes to make the shrikhand. refrigerate for half to one hour and you are done.

so when short of time or expecting sudden guests, you can make this quick recipe of shrikhand with greek yogurt. however, if you have time then you can always make shrikhand recipe in traditional way.  you can also have a look at this mango shrikhand recipe.

if you are looking for similar recipes then do check aamras. punjabi kadhi, curd rice, gujarati kadhi and rajasthani kadhi recipe.

shrikhand recipe with greek yogurt below:

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shrikhand recipe with greek yogurt

5 from 1 vote

Author:Dassana Amit

Prep Time:15 mins

Total Time:15 mins

Course:desserts

Cuisine:indian

Servings (change the number to scale):2 to 3

shrikhand is a thick, creamy indian dessert made with hung curd.

INGREDIENTS FOR shrikhand recipe with greek yogurt

(1 CUP = 250 ML)

• 1.5 cups chilled greek yogurt or greek style yogurt or 400 grams greek yogurt
• ¼ teaspoon cardamom powder (choti elaichi) or 2 to 3 green cardamoms - crushed to powder in a mortar pestle
• 2 to 3 pinches nutmeg powder or ⅛ teaspoon nutmeg powder (jaiphal powder)
• ⅓ to ½ cup fine sugar or organic unrefined sugar or powdered sugar - add as required
• ½ to 1 tablespoon milk
• 1 pinch saffron strands (kesar)
• a few dry fruits, sliced or chopped (optional)

HOW TO MAKE shrikhand recipe with greek yogurt

• in a small bowl, take 1/2 to 1 tbsp milk and warm it on a stove top or in a microwave. add a pinch of saffron strands. stir and keep aside.
• then in a mixing bowl take 1.5 cups chilled greek yogurt (about 400 grams).
• add 1/3 cup fine sugar. i used unrefined organic cane sugar. you can also add powdered sugar instead. add sugar as per taste. first add 1/3 cup and if required you can add 1 to 2 tablespoon more. for a more sweet taste, you can add 1/2 cup sugar.
• with a wired whisk and with brisk round movements, mix the sugar with the yogurt, as well as beat the yogurt till it becomes smooth and without any tiny yogurt granules.
• you should get a smooth, creamy consistency in the yogurt.
• now add the saffron soaked milk and 1/4 tsp cardamom powder and 2 to 3 pinches of nutmeg powder.
• mix again very well.
• cover the shrikhand bowl and refrigerate for 30 minutes to a couple of hours. you can also keep overnight or for a couple of days.
• while serving, sprinkle some sliced or chopped dry fruits (almonds, cashews, pistachios, chironji) and 2 to 3 saffron strands (optional). i used chopped cashews for garnish. serve this greek yogurt shrikhand plain as a dessert or accompanied with pooris or chapatis.

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stepwise shrikhand recipe with greek yogurt:

1. in a small bowl, take ½ to 1 tbsp milk and warm it on a stove top or in a microwave.  add a pinch of saffron strands. stir and keep aside.

2. then in a mixing bowl take 1.5 cups chilled greek yogurt (about 400 grams).

3. add ⅓ cup fine sugar. i used unrefined organic cane sugar. you can also add powdered sugar instead. add sugar as per taste. first add ⅓ cup and if required you can add 1 to 2 tablespoon more. for a more sweet taste, you can add ½ cup sugar.

4. with a wired whisk and with brisk round movements, mix the sugar with the yogurt, as well as beat the yogurt till it becomes smooth and does not have any tiny yogurt granules.

5. here’s our yogurt whipped to a perfect smooth, creamy consistency. this takes about 6 to 7 minutes.

6. now add the saffron soaked milk and ¼ tsp cardamom powder and 2 to 3 pinches of nutmeg powder.

7. mix again very well.

8. cover the shrikhand bowl with a lid and refrigerate for 30 minutes to a couple of hours. you can also keep overnight or for a couple of days. while serving, sprinkle some sliced or chopped dry fruits (almonds, cashews, pistachios, chironji) and 2 to 3 saffron strands (optional). i used chopped cashews for garnish. serve this greek yogurt shrikhand plain as a dessert or accompanied with pooris or chapatis.