Shrikhand is one of those indulgent yet guilt-free desserts that feels like a treat but is actually good for you. It’s rich and creamy, delicately spiced, lightly sweetened, and a healthy treat made with yogurt—so you can savor every spoonful without hesitation!
In the traditional Maharashtrian recipe, strained yogurt, called chakka, is the key ingredient to makes the base of Shrikhand. It is whipped with sugar, then infused with saffron and aromatic spices like cardamom and nutmeg. Topped with nuts, it’s a luscious, golden-hued creamy dessert that’s both refreshing and indulgent. The process is pretty straightforward, once you have the key ingredient, the chakka, ready.
My Secret: the Labneh
Back home in India, making Shrikhand is easy thanks to store-bought chakka—thick yogurt with all the whey strained out. Chakka is readily available in specialty food stores all over the country. This thick, concentrated yogurt base is what gives shrikhand its signature richness and velvety mouthfeel. It transforms a simple yogurt dessert into something creamy, indulgent, and truly decadent.
Outside of India, the closest equivalent is Middle Eastern labneh. Labneh is a thicker, more concentrated version of Greek yogurt achieved by straining it further to remove even more whey. The result is a rich, creamy texture similar to cream cheese. It’s my secret to making Shrikhand quick and easy—no straining required, and the luscious texture is spot on every time!
Labneh is available at Middle Eastern stores and some local grocery stores like Whole Foods here in the US, but it may not be as accessible in other parts of the world. Fortunately, you can easily make chakka or labneh at home!
Whole milk plain yogurt can be strained in a cheese or muslin cloth for a few hours to make chakka. An even easier and quicker option is plain whole milk Greek yogurt, which is already partially strained. Straining it further makes the process to prepare Shrikhand faster. It also requires less amount of yogurt and almost half the time (about an hour) to achieve the perfect chakka.
Effortless and Elegant
With store-bought labneh ready to go, Shrikhand comes together in minutes! Simply whisk in sweetened condensed milk, like I do, for a silky, smooth, and flowy consistency. You can also use caster/baking sugar (fine-ground granulated sugar) for a thick, firm and creamy texture (that’s perfect for making the Shrikhand Tart). Add saffron-infused milk and ground spices, specifically cardamom and nutmeg, to complete this luscious dessert.
For a small batch (per the recipe below), I simply whisk it by hand. For larger batches, I find it easiest to use my stand mixer with the whisk attachment. However, a hand mixer or an electric whisk also works, if you have one. Either way you make it, the result is a rich and creamy dessert that’s as luxurious as it is effortless.
Amrakhand: A Summery Twist
While classic saffron- and cardamom-scented shrikhand is a year-round indulgence, come summer, I almost always pivot to Mango Shrikhand or Amrakhand—when boxes of golden Alphonso mangoes start arriving at the Indian store.
There’s just something about the rich sweetness of those Alphonso mangoes that pairs beautifully with the creamy, tangy yogurt base. I usually blend the mango pulp right into the strained yogurt, following the same steps as my original recipe, just adjusting the sweetener slightly.
A decorative scattering of diced fresh mango and a sprinkle of pistachios on top, and it’s a sunshine-laced dessert that tastes like summer in every spoonful.
Serving Ideas
Traditionally, Shrikhand is served chilled. A quick 30 minutes in the refrigerator is enough. It allows the flavors to meld beautifully as it sits in the refrigerator. Topped with a sprinkling of saffron threads and charoli (chironji), which are also used as a topping on Basundi, you’ve got a luscious dessert that’s as effortless as it is elegant.
You can enjoy Shrikhand on its own, savoring each spoonful straight from the bowl, as a dip for fresh fruit (strawberries, sliced bananas are all great options) or topped with fruits and nuts like cubed mango and pistachios.
The traditional way to serve it the Maharashtrian way—with piping hot pooris for an irresistible combination of crisp and creamy, and also savory and sweet.
It’s also great when paired with chapatis and other savory elements of a traditional thali.
Why You’ll Love It
Shrikhand is effortlessly luxurious, with no cooking required—just a few simple steps. My quick version uses labneh, which not only speeds up the process by eliminating the need for straining but also requires less yogurt compared to traditional whole milk yogurt. The result? A creamy, protein-rich dessert made with saffron, cardamom, and nuts, offering a healthy indulgence that’s as satisfying as it is delicious.
You can easily adjust the sweetness or add fruit for variety, making it a versatile treat. Whether served as a light dessert, a festive treat, or even a breakfast parfait topped with fruit and nuts, it’s perfect for any occasion. For those moments when you want a nostalgic bite of home or a quick, fuss-free Indian dessert, this Shrikhand will always deliver.
Charoli (chironji) nuts, for garnishing (see FAQs & Notes + Variations)
Instructions
Warm the half & half/heavy cream/milk in a small bowl in the microwave oven for 30 seconds. Sprinkle ¼ tsp saffron strands and give it a quick stir. Let it sit on the counter for 15 minutes to infuse.
In a medium bowl, whisk together the labneh along with the saffron-infused milk, sweetened condensed milk, ground nutmeg and ground cardamom for about 5 minutes till well combined.
Cover it with a plastic wrap or an airtight lid and let it sit in the refrigerator for at least an hour or overnight.
Serve chilled garnished with charoli nuts and a few saffron strands.
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Recipe FAQ’s and Notes
Can't find labneh?
Use same amount of plain, full fat Greek yogurt!
Transfer the Greek yogurt to a cheese or muslin cloth.
Bring the ends of the cloth together and twist to tightly seal and squeeze the liquid out of the yogurt.
You can hang it the kitchen tap or place it over a sieve or colander for about an hour or so to let as much moisture drain as possible.
Adjust the sweetness
You can adjust the sweetness to your liking by adding more or less sweetened condensed milk.
What is Charoli (chironji)
They are lentil-sized, dried and toasted melon seeds that have a flavor similar to almonds. They are widely used in Indian sweets and that possess a texture similar to pine nuts. You can easily find them in Indian grocery stores or on Amazon.
How long can the Shrikhand stay fresh in the refrigerator?
Shrikhand will keep fresh in the refrigerator for up to 5 days when stored in an airtight container.
Can you freeze Shrikhand?
Yes, you can freeze Shrikhand in an airtight, freezer safe container for up to 3 months. Thaw in the refrigerator overnight and stir well before serving chilled.
Recipe Variations
Make Amrakhand or Mango Shrikhand! Use only ¼ can (about 3.5 oz / 100 ml) of sweetened condensed milk (adjust as needed) and ½ cup of canned sweetened Alphonso mango pulp, following the same recipe as above.
To serve, top it with diced fresh mangoes and crushed pistachios.
To make Rose Shrikhand: Use only ¼ can (about 3.5 oz / 100 ml) of sweetened condensed milk in the above recipe, skip the nutmeg and stir in 2 tablespoons of Rooh Afza Rose Syrup
For an extra touch of indulgence, top the Shrikhand with crushed pistachios and slivered almonds, either as a substitute for or alongside charoli, creating a visually stunning and flavor-packed dessert.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
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