shrikhand recipe with greek yogurt
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5 from 1 vote

shrikhand recipe with greek yogurt

shrikhand is a thick, creamy indian dessert made with hung curd.
Prep Time15 mins
Total Time15 mins
Course: desserts
Cuisine: indian
Servings: 2 to 3
Author: Dassana Amit


  • 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)


  • 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.