Shrikhand is that one Indian delicacy that really gets the heart racing. The creamy, dreamy Shrikhand—made by straining yogurt. To get just the right consistency—blends beautifully with the crunch of puris. That’s where the magic happens: the contrast of hot, puffed puris and chilled, sweet Shrikhand is just irresistible.
In Maharashtra and Gujarat, where Shrikhand originates, it’s a traditional dessert that’s been perfected over time. The sugar, cardamom, saffron and nuts all come together to create a flavor that’s both familiar and exciting. And what’s even better is that it is packed with probiotics. So go ahead, indulge in that second (or third) helping of Shrikhand Puri. You deserve it. The festivals of Gudi Padwa, Diwali and Janmashtami are just a few times when you’ll find this dish on the menu in many Indian households. And for good reason—it’s a staple for a reason.
Dahi (curd) which we use for shrikhand is a probiotic-rich dairy food that supports digestion, boosts immunity, strengthens bones, aids in weight loss, and keeps the body cool. It’s packed with calcium, protein, and good bacteria—making it a nutritious addition to your daily diet.
Shrikhand Puri is a dish that’s been bringing generations together at family gatherings, on weekends and during festive celebrations. That’s because its combination of creamy texture, those amazing aromatic spices and the way it pairs with puris just hits the spot. Whether you’re in the mood for a traditional Indian dessert or something a little more unique, श्रीखंड is always a winner.
Shrikhand ( श्रीखंड ): A Gudi Padwa Special
Description
This blog post will walk you through an easy, step-by-step Shrikhand Recipe, covering everything from ingredients and preparation to variations and nutritional benefits. By the end of this guide, you'll be able to prepare this luscious treat at home with minimal effort.
Let's try the yummy shrikhand - Puri with Annapurn and start a new journey of year.
🧂 Ingredients for Shrikhand
👨🍳 Steps to Make Shrikhand
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Step 1: Strain the Yogurt
- Place the curd in a muslin cloth or cheesecloth and hang it over the sink or bowl to drain excess water.
- Let it strain for at least 4–6 hours or overnight in the fridge. You should be left with thick, creamy hung curd.
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Step 2: Whisk the Hung Curd
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Transfer the hung curd into a mixing bowl. Whisk it until smooth and creamy using a spoon, whisk, or hand blender.
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Step 3: Add Flavorings
- Add powdered sugar, cardamom powder, and the saffron milk.
- Mix thoroughly until everything is well combined and smooth.
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Step 4: Add Nuts and Chill
Add chopped dry fruits. Mix again and refrigerate the shrikhand for at least 2 hours before serving.
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Step 5: Serve and Enjoy!
Serve chilled, garnished with a few more saffron strands and nuts. Pair with puri or enjoy as is!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Carbohydrate 25g9%
- Sugars 20g
- Protein 6g12%
- Calcium 150 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
📝 Extra Notes & Tips
- You can prepare shrikhand a day in advance – it tastes even better when chilled overnight.
- Straining the curd properly is key – if the curd is watery, the shrikhand won’t set well.
🍋 Shrikhand Variations
- Mango Shrikhand (Amrakhand) : Add mango pulp to the shrikhand mixture and reduce the sugar. Perfect during mango season!
- Kesar Pista Shrikhand : Increase the amount of saffron and pistachios for a royal flavor.
- Strawberry Shrikhand : Add fresh strawberry puree or chopped strawberries for a fruity twist.
- Dry Fruit Shrikhand : Mix in chopped cashews, raisins, dates, and figs for a richer, festive version.
