Easy Shrikhand Recipe

Shrikhand is a quintessential Indian dessert made with curd. Follow my easy Shrikhand recipe, to recreate this Indian summer delicacy at home.

• Essence of Shrikhand
• The Hung Curd
• How To Make Hung Curd
• My Tried and True Tips
• More Indian Dessert Recipes
• Easy Shrikhand Recipe

Essence of Shrikhand

Originating from the western state of Gujarat , Shrikhand has become a beloved sweet indulgence enjoyed across the Indian subcontinent.

In the vibrant tapestry of Indian cuisine, desserts hold a special place. Among these culinary delights, Shrikhand stands out as a timeless classic dessert, cherished for its creamy richness, aromatic undertones, and simplicity.

What is Shrikhand? It is a light, creamy, sweet Indian yoghurt flavoured with cardamom powder, saffron, and nuts. Hung curd, forms the base of this delectable dessert.

Another version of the Shrikhand recipe that is very popular and an absolute summer favourite – the Mango Shrikhand .

The Hung Curd

Thick, creamy, curd is the key ingredient for the shrikhand recipe.

In India, we tie the curd ( learn to make set curd at home ) in a muslin cloth for 2 hours to drain all the water (whey) and get a soft, block of cheese. In the native dialect, the hung curd is known as ‘ chakka ‘ .

During the hours when the curd is hung, it gradually transforms personality from a humble liquid to a soft cheese, which melts in the mouth. You can use this soft cheese to make strawberry cheesecake , flavoured yoghurt, or other similar desserts.

Other Ingredients :

• Sugar : Use powdered white sugar or caster sugar for sweetening.
• Saffron gives a golden hue and aroma to the yoghurt.
• Green Cardamom powder gives a sweet taste and aroma to the yoghurt.
• Chopped pistachio and rose petals add taste and glamour to the shrikhand.

How To Make Hung Curd

Begin by straining the plain curd:

1. Line a large bowl with a clean muslin cloth or cheesecloth.
2. Pour the plain curd or yoghurt onto the cloth.
3. Gather the edges of the cloth and tie them together to create a bundle.
4. Put a heavy weight over the cloth and let it sit for 2 hours in the refrigerator. This process will remove excess liquid, leaving behind thick and creamy hung curd.

Step 2: Infuse Aromatic

While the curd is straining, prepare the saffron infusion to impart its vibrant colour and delicate aroma to the Shrikhand.

1. In a small bowl, combine the saffron strands with warm milk or water.
2. Allow the saffron to steep in the milk for 10-15 minutes, infusing it with its distinctive flavour and colour.

Step 3: Flavorful Assembly

Once the hung curd is ready, it’s time to infuse it with flavours and aroma.

1. Transfer the strained curd to a mixing bowl.
2. Add powdered sugar and ground cardamom to the hung curd.
3. Gently fold the sugar and cardamom into the yoghurt until well incorporated.
4. Gradually add the saffron-infused milk to the mixture, stirring gently to distribute the saffron evenly throughout the Shrikhand.

Step 4: Garnish with Nuts

To add texture and visual appeal to our Shrikhand, we’ll garnish it with a medley of chopped nuts and rose petals.

Step 5: Chill and Serve

For the ultimate indulgence, allow the Shrikhand to chill in the refrigerator for at least 1-2 hours before serving.

1. Once chilled, remove the Shrikhand from the refrigerator.
2. Serve it cold in individual bowls or glasses like any other Indian dessert , allowing guests to savour its creamy goodness with each spoonful.
3. For an extra touch of elegance, garnish the Shrikhand with additional saffron strands and a sprinkle of chopped nuts.
4. At many places, Shrikhand is served with piping hot poori as a festive meal.

My Tried and True Tips

Use full-fat curd or the set curd for a creamier and richer Shrikhand.

While straining the curd, it is best to keep it inside the refrigerator, especially in tropical climates. Due to heat and humidity, curd becomes sour.

Adjust the amount of sugar according to your preference for sweetness.

Experiment with different nuts and dried fruits to customize the garnish to your liking.

For a vegan Shrikhand recipe, substitute dairy yoghurt with plant-based yoghurt alternatives.

More Indian Dessert Recipes

• Basundi
• Badam Milk
• Kesar Pista Kulfi
• Mango Shrikhand
• Baked Shahi Tukda
• Mango Chia Pudding

If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you. Easy Shrikhand Recipe Shrikhand is a quintessential Indian dessert made with curd. Follow my easy Shrikhand recipe, to recreate this Indian summer delicacy at home. No ratings yet Save Saved! Print Pin Rate Course: Dessert Cuisine: Indian Prep Time: 3 hours hours Chilling Shrikhand: 1 hour hour Total Time: 4 hours hours Servings: 4 Calories: 235 kcal Author: Hina Gujral Mixing Bowl Strainer Cook Mode Prevent your screen from going dark 1x 2x 3x Ingredients ▢ 1 litre curd ( how to make set curd ) ▢ ½ teaspoon saffron (kesar) ▢ 1 tablespoon milk ▢ 1 teaspoon green cardamom powder ▢ 1 tablespoon sliced pistachio ▢ a few rose edible rose petals (optional) Instructions Place a muslin cloth or clean kitchen cloth over the sieve. Pour curd into the cloth. Put a heavy weight over the cloth and let it sit for 2 hours in the refrigerator. This process will remove excess liquid, leaving behind thick and creamy hung curd. In a small bowl, combine the saffron strands with warm milk or water. Allow the saffron to steep in the milk for 15 minutes, infusing it with its distinctive flavour and colour. Transfer the strained curd to a wide mixing bowl. Add powdered sugar and ground cardamom to the hung curd. Gently fold the sugar and cardamom into the hung curd until well incorporated. Gradually add the saffron-infused milk to the mixture, stirring gently to distribute the saffron evenly throughout the Shrikhand. Do not whisk it for too long as we need a light and airy texture of the shrikhand. At the same time, there shouldn’t be any lumps or granules in the Shrikhand. Allow the Shrikhand to chill in the refrigerator for at least 1-2 hours before serving. Serve Shrikhand chilled. Recipe Notes: Do not leave curd at room temperature while straining in the hot and humid climate. It will become sour and might have a peculiar odour. You can use a hand mixer at the lowest speed setting, to whisk the shrikhand. If you do not have cardamom powder or caster sugar, blend granulated white sugar with 4 green cardamom pods to a fine powder. Use this for making Shrikhand. Nutrition Calories: 235 kcal | Carbohydrates: 7 g | Protein: 24 g | Fat: 13 g | Saturated Fat: 1 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 4 g | Cholesterol: 0.5 mg | Sodium: 12 mg | Potassium: 31 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 14 IU | Vitamin C: 0.2 mg | Calcium: 336 mg | Iron: 3 mg If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.

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Easy Shrikhand Recipe

Equipment

• Mixing Bowl
• Strainer

Ingredients

• 1 litre curd ( how to make set curd )
• ½ teaspoon saffron (kesar)
• 1 tablespoon milk
• 1 teaspoon green cardamom powder
• 1 tablespoon sliced pistachio
• a few rose edible rose petals (optional)

Instructions

• Place a muslin cloth or clean kitchen cloth over the sieve. Pour curd into the cloth. Put a heavy weight over the cloth and let it sit for 2 hours in the refrigerator. This process will remove excess liquid, leaving behind thick and creamy hung curd.
• In a small bowl, combine the saffron strands with warm milk or water. Allow the saffron to steep in the milk for 15 minutes, infusing it with its distinctive flavour and colour.
• Transfer the strained curd to a wide mixing bowl. Add powdered sugar and ground cardamom to the hung curd. Gently fold the sugar and cardamom into the hung curd until well incorporated. Gradually add the saffron-infused milk to the mixture, stirring gently to distribute the saffron evenly throughout the Shrikhand.
• Do not whisk it for too long as we need a light and airy texture of the shrikhand. At the same time, there shouldn’t be any lumps or granules in the Shrikhand.
• Allow the Shrikhand to chill in the refrigerator for at least 1-2 hours before serving.
• Serve Shrikhand chilled.

Notes

• Do not leave curd at room temperature while straining in the hot and humid climate. It will become sour and might have a peculiar odour.
• You can use a hand mixer at the lowest speed setting, to whisk the shrikhand.
• If you do not have cardamom powder or caster sugar, blend granulated white sugar with 4 green cardamom pods to a fine powder. Use this for making Shrikhand.

Nutrition

This is a mithai-style semolina cake inspired by the Ottoman delicacy Basbousa. This eggless cake recipe fits effortlessly on every festive menu. Be sure to watch the video!

• My Mithai Cake
• Ingredients You’ll Need
• My Tried & True Tips
• Watch Semolina Cake Video
• Eggless Semolina Cake Recipe

My Mithai Cake

This semolina cake is a confluence between Indian sweets ( mithai ) and a delicate Persian-style cake called Basbousa. It has a delicate crumb with a lingering aroma of saffron and rose water.

Basbousa is a popular dessert in Turkey, Egypt, and the Middle East. It is a simple semolina cake made with a few basic ingredients. Once baked, the cake is glazed with perfumed sugar syrup. Each region has its own style of making Basbousa.

The taste of Basbousa is very similar to Indian desserts as well. Over the years, I have tweaked this semolina cake recipe according to the locally available ingredients and our taste buds.

This is an Indian-style semolina cake enriched with ghee, coconut, saffron, and rose water. You will fall in love with this mithai cake taste after one bite.

A few years back, I shared another eggless semolina (rava) cake recipe, which is a HUGE hit among our website readers.

Ingredients You’ll Need

For The CakeBatter:

• Semolina : Fine semolina (rava/suji) is perfect for this cake recipe. There is no substitute for semolina in a Basbousa.
• Coconut : Use desiccated dry coconut or packaged desiccated coconut.
• Sugar: The sugar is added to this cake in two parts. One, in the cake batter. Second, by glazing it with sugar syrup ( chashni ).
• Curd : Plain, thick curd or yogurt is used to substitute eggs.
• Ghee: Melted butter is used to make this semolina cake batter. I like the taste better with Indian Ghee. Feel free to pick between melted butter, ghee, or olive oil.
• Milk : Room temperature unflavored milk. To build on the flavor, use coconut or almond milk instead of plain dairy milk.
• Aromatics: I use cardamom powder, saffron, and rose water. When it comes to this semolina cake, the possibilities are endless. You can add orange essence, kewra water, or stick to vanilla flavor.
• Other Ingredients: Baking Powder, Salt

Garnish: Almond Slivers, Edible Rose Petals, Edible Silver Leaf

For Sugar Syrup

• Water
• Saffron Strands
• Granulated White Sugar

My Tried & True Tips

• The Golden Colour: To get the beautiful golden colour of the cake, bake it on the top rack of the oven for the last 10 minutes of the baking time. The saffron and the hot sugar glaze also contribute to the perfect colour.
• Sugar Syrup: The sugar syrup should be slightly sticky and not runny/watery.
• Glazing: Make sure sugar syrup and cake are warm while glazing. Once the cake is glazed, let it sit at room temperature to cool down completely. Do not try to cut and serve the warm cake after glazing, as it might crumble apart.

Watch Semolina Cake Video

Storage Suggestion

Once the semolina cake is cooled down, transfer it to an airtight container. Store the cake in the refrigerator for 1 week. Reheat in the microwave for 1 minute before serving.

The semolina cake tastes delicious when served slightly warm with butterscotch or vanilla ice cream. Do not leave semolina cake at room temperature for more than 24 hours as it spoils quickly.

More Eggless Cake Recipes

• Eggless Vanilla Sponge Cake
• Eggless Whole Wheat Cake
• Eggless Tutti Frutti Cake
• Eggless Chocolate Cake
• Eggless Orange Cake
• Eggless Peach Cake
• Eggless Ragi Cake

Ingredients

My 1 Cup = 250 ml, 1 Teaspoon = 5 ml

• ▢ 1 ½ Cup semolina (suji/rava)
• ▢ ¾ Cup dessicated coconut
• ▢ 1 teaspoon green cardamom powder
• ▢ 1 ½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ¼ Cup granulated white sugar
• ▢ ¼ Cup brown sugar or jaggery powder
• ▢ 2/4 Cup curd or plain Greek yogurt
• ▢ ⅓ Cup ghee, melted
• ▢ ½ Cup milk
• ▢ ¼ teaspoon saffron
• ▢ ¼ teaspoon rose water
• ▢ 1 tablespoon sliced almonds
• ▢ 1 tablespoon sliced pistachio

Ingredienst for Sugar Syrup:

• ▢ 2 Cup water
• ▢ 2 Cup granulated white sugar
• ▢ ¼ teaspoon saffron

Instructions

• Preheat oven at 180 degrees Celcius for 10 minutes. Grease a 10 inch square or rectangular baking dish.
• Combine semolina, coconut, baking powder, salt, sugar, jaggery powder. Mix nicely. Set aside until required.
• Soak ¼ teaspoon saffron in ¼ cup of warm milk. Keep aside to add to the cake batter at a later stage.
• In a mixing bowl combine, curd, ghee, saffron infused milk, and rose water. Whisk using an egg beater or wire whisk for 5 minutes.
• Next, add ⅓ of the semolina mixture. Cut and fold the batter to evenly combine. Add ⅓ more of the semolina mixture, cut, and fold into the batter. Add remaining ¼ cup of milk. Gently fold into the batter. At last, add the remaining semolina mixture, and fold it into the batter. Stop mixing once the cake batter is evenly combined.
• Pour the batter into the greased baking dish. Spread evenly using a spatula. This semolina cake does not rise much after baking. Hence, do not spread the batter into a very thin layer. It should have a half to one inch thickness.
• Sprinkle sliced almonds and pistachio. Using a knife cut the cake into squares before baking.
• Bake at 180 degrees Celcius for 20 minutes in the middle rack of the oven. Transfer to the top rack of the oven for the last 10 minutes of the baking time.
• Meanwhile, simmer water, sugar, and saffron in a saucepan over medium heat. Once the syrup reduces to almost half the original amount or to one cup, turn off the heat.
• Bring the cake out of the oven. Pour the warm sugar syrup. Do not slice the cake. Let the cake sit till it cools down completely.
• Garnish with edible rose petals and silver leaf. Serve warm with vanilla ice cream or on its own with a drizzle of sugar syrup.

Recipe Notes:

• Use desiccated coconut and not grated coconut for the cake batter.
• Fine semolina (chiroti rava) is perfect for making this cake.
• Soaking saffron in milk gives a beautiful color to the cake.
• You can substitute rose water with kewra water or orange blossom water as well.
• The sugar syrup should have a slightly sticky consistency.
• It is optional to decorate the cake with edible silver leaf or rose petals.

Nutrition

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