Shrikhand
Sweetened strained yogurt with cardamom and saffron, served chilled
Shrikhand is a sweet dish from India, especially known in Gujarat and Maharashtra, made by straining yogurt and mixing it with sugar, cardamom, and saffron. It is served cold, often as a dessert or with puri, a type of fried bread, and is a regular part of festive and everyday meals.
- Made by straining yogurt and blending with sugar, cardamom, and saffron
- Popular in Gujarat and Maharashtra
- Often served with puri or as part of a thali
- Mentioned in Indian texts dating back to 500 BC
What is Shrikhand?
Shrikhand is a creamy dessert made by draining yogurt until it thickens, then blending it with sugar, cardamom, and saffron. The finished dish is smooth and often topped with chopped nuts like pistachios or almonds. Its taste is sweet and fragrant, with the floral notes of saffron and the warmth of cardamom standing out. Shrikhand is served cold, making it refreshing, and its pale yellow color comes from the saffron.
Where does Shrikhand come from?
The roots of shrikhand are claimed by both Gujarat and Maharashtra. Stories suggest that herders, needing to transport yogurt, strained out the liquid to make it easier to carry, then sweetened it to improve the flavor after it turned sour. Historical texts from as early as 500 BC describe a similar dish called shikharini, made by hanging curd and adding sugar and spices. Medieval Indian cookbooks also mention versions of shrikhand.
How is Shrikhand made?
To make shrikhand, plain yogurt is placed in a cloth and hung up so the liquid drains away, leaving a thick mass. This strained yogurt is mixed with sugar, saffron, and cardamom, then whisked until smooth. The mixture is chilled for several hours to let the flavors blend. Before serving, it is often garnished with nuts for added texture.
How and when is Shrikhand eaten?
Shrikhand is usually eaten as a dessert, either on its own or as part of a larger meal. In many homes, it is paired with puri, a deep-fried bread, especially during special occasions or family gatherings. It is also served as one of the dishes in a thali, a platter offering a variety of foods. Shrikhand is enjoyed cold, which makes it popular in warm weather.
Kinds of Shrikhand
While the classic version uses saffron and cardamom, some variations include fruit purees or other spices for different flavors. Garnishes can change too, with almonds or pistachios being common. The basic method of straining yogurt and sweetening it remains the same, but the details can vary by region or family tradition.
What Shrikhand means
Shrikhand is a familiar presence at celebrations and festive meals in western India. It is a staple in both Gujarati and Maharashtrian households, appearing at gatherings and on special days. The dish has a long history, with references in ancient and medieval Indian texts, showing its deep roots in local food culture.
Questions people ask about Shrikhand
What is shrikhand made of?
Shrikhand is made from yogurt that has been strained to remove the whey, then mixed with sugar, cardamom, and saffron. It is sometimes topped with nuts like pistachios or almonds.
Where does shrikhand come from?
Shrikhand is from India, especially the regions of Gujarat and Maharashtra. Both regions consider it a traditional part of their cuisine.
How is shrikhand served?
Shrikhand is served cold, often as a dessert or with puri, a type of deep-fried bread. It can also be part of a thali, which is a platter with several dishes.
Is shrikhand vegetarian?
Yes, shrikhand is vegetarian. It is made from dairy yogurt and does not contain meat, fish, or eggs.
When is shrikhand usually eaten?
Shrikhand is eaten as a dessert after meals or during festive occasions. It is enjoyed both in everyday meals and at celebrations.
Good reading and sources
The facts on this page come from the Wikipedia article "Shrikhand", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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