NOTE: Plus, I am sharing the traditional method as a bonus recipe. Please check below.

❤️ You’ll Love This Shrikhand Recipe

Shrikhand recipe requires 2 main ingredients, plus flavoring and garnishes ingredients. It gets ready in less than 5 minutes. (Perfect for festive seasons in this busy life) No cooking required. Just mix, chill and serve. Even though this instant version of shrikhand made with greek yogurt, the taste is still fabulous and exact same as the authentic version.

🧾 Ingredients For Greek Yogurt Shrikhand

Here is the pic of the ingredients required to make shrikhand with greek yogurt. Two of them are the main ingredients (yogurt and sugar). Rest is used for flavoring and garnishing. Those can be skipped or substituted. But still, I would not recommend skipping any for best results.

Greek Yogurt: It is nothing but the strained yogurt. All the whey liquid is strained out from the yogurt to get dense, thick greek yogurt. It’s the same as Indian makes hung curd to make shrikhand. Powdered sugar: I have used store-bought powdered sugar (aka confectioner sugar or icing sugar). You can use regular granulated sugar. If so please grind into a powder form so it will be easy to mix with yogurt without messing the consistency. Cardamom powder: The seeds of green cardamom pods are powdered or crushed here and used in this shrikhand recipe. Nuts: I have used almonds, cashews and pistachios. This is the most common trio of nuts in Indian sweets. You can use just one or a combination of two as per your liking. Saffron: It is dissolved in the warm milk to extract its maximum flavor and color. I would not recommend skipping it. It gives a really good flavor to shrikhand recipe.

👩‍🍳 How To Make Greek Yogurt Shrikhand? (Instant)

  1. Crush the saffron using your fingers and add to the warm milk. Stir and keep it aside.
  2. In a bowl add greek yogurt, powdered sugar, saffron milk. Now fold and mix. Do not stir or whisk vigorously otherwise shrikhand will get a runny consistency.
  3. Now add cardamom powder and nuts.
  4. Again fold them in. Cover it and chill in the refrigerator till serving. Shrikhand tastes best when served chilled.

👩‍🍳 How To Make Shrikhand? (Traditional Method) 

  1. Let’s prepare the bowl-strainer to make hung curd. Take a big, deep bowl and place the strainer on top. Choose the bowl deep enough that the strainer’s bottom part is not touching the collected liquid in the bowl. Place the muslin cloth (or man’s handkerchief) on the strainer and add yogurt. 
  2. Gather the edges of the cloth, twist and tie. Keep in the refrigerator for at least 5 hours (you can keep overnight).
  3. Now you will get thick yogurt (aka hung curd) and all the whey liquid is collected in the bottom bowl.
  4. Dissolve the crushed saffron into warm milk.
  5. Take hung curd, powdered sugar, saffron milk in a bowl.
  6. Fold that without whisking or stirring vigorously. 
  7. Now add cardamom powder and chopped nuts.
  8. Again fold them in. Shrikhand is ready.

💭 Expert Tips For BEST Shrikhand Recipe

Never stir or whisk vigorously the shrikhand mixture otherwise you will end up with runny consistency. We want a nice and thick consistency. Always fold the ingredients into the thick yogurt.  I recommend making it ahead of time and let it chill in the refrigerator. While it is chilling, the saffron flavor will keep infusing more and more. If choosing a traditional method, then use fresh, plain (less sour) yogurt. Do not use sour yogurt, it will ruin the taste. If making shrikhand for Hindu fasting (vrat), please use regular sugar (powdered into the grinder). Do not use store-bought powdered sugar which has corn starch added.

I have also shared the mango flavored shrikhand – amrakhand recipe

🍽 Serving Ideas

Shrikhand is mostly eaten along with the meal (as a part of elaborated thali). Most commonly it is served with poori.  Though you can have it as a dessert after a meal. Just a bowl of it and a spoon, all you need.

PS Tried this shrikhand recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

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