Authentic Mango Shrikhand Recipe – Easy Indian Dessert

Last Updated on 1 month by Neha Deshmukh

Authentic Mango Shrikhand Recipe – Easy Indian Dessert

Hey everyone! If you’re looking for a dessert that’s both incredibly delicious and surprisingly easy to make, you’ve come to the right place. I remember the first time I had Shrikhand – it was at my grandmother’s house during a summer holiday, and the cool, creamy sweetness was just…heavenly. Today, I’m sharing my go-to Mango Shrikhand recipe with you. It’s a guaranteed crowd-pleaser, and perfect for those warm days when you need something refreshing!

Why You’ll Love This Recipe

This Mango Shrikhand is a classic Indian dessert for a reason! It’s creamy, tangy, sweet, and bursting with the flavour of ripe mangoes. Plus, it requires minimal cooking – honestly, the hardest part is just waiting for the curd to drain! It’s a fantastic make-ahead dessert, perfect for parties or when you just want a sweet treat without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create this delightful dessert:

• 3 to 3.5 cups curd (about 720-840ml)
• 2 medium-sized mangoes (about 300-400g)
• 4 to 5 green cardamom seeds
• 8 to 10 saffron strands
• 0.5 cup raw sugar (about 100g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

• Hung Curd – the key to texture: This is the most important part! Don’t skip hanging the curd. It removes the whey, resulting in a thick, creamy Shrikhand. We’ll get into how to do that in the instructions.
• Alphonso Mangoes – for best flavor: If you can get your hands on Alphonso mangoes, absolutely use them! Their rich, fragrant flavour is unmatched. However, any sweet, ripe mango will work beautifully – Kesar or even Tommy Atkins are good substitutes.
• Cardamom – freshly crushed vs. powder: Trust me on this one. Freshly crushed cardamom seeds have a much more vibrant aroma than pre-ground powder. Just lightly crush them with a mortar and pestle.
• Saffron – quality and blooming techniques: Good quality saffron makes all the difference. To get the most flavour and colour, bloom the saffron strands in 2 tablespoons of warm milk for about 15-20 minutes before adding them to the Shrikhand.
• Raw Sugar – traditional sweetener vs. refined sugar: Traditionally, Shrikhand is made with raw sugar (misri). It adds a lovely subtle caramel note. But regular granulated sugar works just fine if you don’t have raw sugar on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s tackle the hung curd. Tie your curd in a muslin cloth (or a clean kitchen towel) and hang it over a sink or bowl for 3-4 hours. This allows the whey to drain, leaving you with a thick, creamy base.
2. While the curd is draining, peel and chop your mangoes. Then, blend them into a smooth, luscious puree. Set aside.
3. Once the curd is nicely thickened, it’s time to combine everything! Add the hung curd, mango puree, sugar, crushed cardamom seeds, and bloomed saffron (with the milk) to your blender.
4. Blend, blend, blend! Process the mixture until it’s incredibly smooth and creamy. You might need to scrape down the sides a couple of times.
5. Finally, pour the Shrikhand into a serving bowl, cover it, and refrigerate for at least 1-2 hours. This allows the flavours to meld together beautifully. Before serving, you can garnish with chopped nuts like pistachios or almonds, if you like.

Expert Tips

• Don’t rush the hanging process! The thicker the curd, the better the Shrikhand.
• Taste as you go! Adjust the sugar according to your preference and the sweetness of your mangoes.
• For an extra smooth texture, you can strain the Shrikhand through a fine-mesh sieve after blending.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Shrikhand – using plant-based yogurt: My friend, Priya, who’s vegan, makes a fantastic version using thick coconut yogurt. It’s surprisingly close to the original!
• Gluten-Free – naturally gluten-free: Good news! Shrikhand is naturally gluten-free, so everyone can enjoy it.
• Spice Level – adding a pinch of nutmeg: My mom always adds a tiny pinch of nutmeg for a warm, comforting flavour. It’s delicious!
• Festival Adaptations – Holi, Diwali, or summer celebrations: Shrikhand is a staple during Indian festivals. For Holi, I like to add a sprinkle of edible colours for a festive touch.

Serving Suggestions

Shrikhand is wonderful on its own, but here are a few ideas to elevate your serving:

• Serve chilled in small bowls or glasses.
• Garnish with chopped nuts, saffron strands, or a sprinkle of cardamom powder.
• Pair it with a side of puri or mathri for a traditional Indian treat.

Storage Instructions

Leftover Shrikhand can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon refrigeration, so give it a good stir before serving.

FAQs

Let’s answer some common questions:

What is Shrikhand and where does it originate from?

Shrikhand is a creamy, strained yogurt dessert that originated in Gujarat and Maharashtra, India. It’s a beloved part of Indian cuisine, especially during festivals and celebrations.

Can I use store-bought hung curd?

Yes, you can! If you’re short on time, store-bought hung curd is a convenient option. Just make sure it’s thick and creamy.

What type of mangoes are best for Shrikhand?

Alphonso mangoes are the gold standard, but any sweet, ripe mango will work. Kesar, Totapuri, or even Tommy Atkins are good alternatives.

How can I tell if my saffron is authentic?

Authentic saffron has a deep crimson colour and a distinct aroma. It should also be slightly sticky to the touch. Avoid saffron that is dull in colour or has a metallic smell.

How long does Shrikhand stay fresh in the refrigerator?

Shrikhand will stay fresh in the refrigerator for up to 3 days.