Golden Yoghurt dessert / Shrikhand


Simple yet a delicious, fresh summer dessert made from hung curd or Greek yoghurt, this is my all time favourite dessert to whip up when have guests coming over. It has always pleased everyone’s taste buds, as you can make it as sweet as you can tolerate.

This dessert has its roots from the western part of India, namely Maharashtra and Gujarat, and is served as a accompaniment to Puris, chapathis and as a dessert on its own.

There are several variations to Shrikhand, the most popular being Mango Shirkhand. You could add fruit purée of your choice and give it a new variation. In my recipe here, I have given the basic version, with no fruit purée, but a plain yet refreshingly delicious Shrikhand.

The measurements given here serve three.


  • 3 cups of Greek yoghurt

  • Caster sugar 2 tbsp or as per sweetness preference

  • 2 cardamom pods crushed and skin removed

  • a pinch of Saffron thread

  • 1 tsp of warm milk

  • Handful of roughly chopped mixed nuts for garnish

How to make it

  1. Dissolve the saffron in the warm milk and set aside.

  2. In a bowl add the Greek yoghurt and the rest of the ingredients and whip well either with a hand held whisk or a hand blender.

  3. Transfer to serving cups and refrigerate .

  4. Serve chilled with nuts as garnish.


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