Authentic Shrikhand Recipe – Rose & Cardamom Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Shrikhand Recipe – Rose & Cardamom Indian Dessert

Introduction

Oh, Shrikhand! Just the name conjures up memories of festive gatherings and sweet, happy moments. This creamy, dreamy Indian dessert is a family favorite, and honestly, it’s one of the easiest things you can make. It’s perfect when you want something special but don’t want to spend hours in the kitchen. I first made this for a Diwali celebration, and it was a huge hit – everyone asked for the recipe! Let’s get into it, shall we?

Why You’ll Love This Recipe

This Shrikhand recipe is all about simplicity and flavor. It requires minimal ingredients and effort, yet delivers a truly authentic Indian dessert experience. It’s wonderfully refreshing, especially during warmer months, and the delicate balance of cardamom and rose is just divine. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to create this magic:

• 1 ½ cups hung curd
• 2 tbsp raw sugar
• ¼ tsp cardamom powder
• 1 tsp rose water

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Hung Curd: Choosing the Right Type & Making It

Hung curd is the star of the show. It’s essentially yogurt that’s been strained to remove the whey, resulting in a thick, creamy base. You can use full-fat or low-fat yogurt, but full-fat will give you the richest, most luxurious Shrikhand. To make your own, line a strainer with muslin cloth or cheesecloth and let the yogurt drain in the refrigerator for at least 4-6 hours, or even overnight. About 1 kg of yogurt will yield around 500g of hung curd.

Raw Sugar: Alternatives & Impact on Texture

I prefer raw sugar (also known as turbinado sugar) because it adds a lovely subtle molasses flavor. However, you can absolutely use granulated sugar, powdered sugar, or even jaggery (gur). Keep in mind that powdered sugar will dissolve more easily, while jaggery will impart a deeper, more caramel-like taste. Using different sugars will slightly alter the texture, with raw sugar giving a bit more graininess.

Cardamom Powder: Freshly Ground vs. Store-Bought

Cardamom is essential for that authentic Indian flavor. Freshly ground cardamom is always best – the aroma is incredible! If you have whole cardamom pods, lightly toast them in a dry pan for a minute or two, then grind them using a spice grinder. Store-bought cardamom powder is fine in a pinch, but try to find a good quality brand.

Rose Water: Quality & Regional Variations

Rose water adds a beautiful floral note. Again, quality matters here. Look for pure rose water, not rose flavoring. Different regions in India have slightly different preferences for rose water – some like a more subtle flavor, while others prefer a stronger aroma. Adjust the amount to your liking!

Step-By-Step Instructions

Alright, let’s make some Shrikhand! It’s seriously easy.

1. In a mixing bowl, combine the hung curd, raw sugar, cardamom powder, and rose water.
2. Now, whisk everything together really well. You want to make sure the sugar is completely dissolved and the mixture is super smooth. This might take a few minutes of vigorous whisking. Don’t be shy!
3. Once it’s smooth and creamy, transfer the Shrikhand to serving bowls.
4. Refrigerate for at least 30 minutes to allow the flavors to meld and the Shrikhand to chill. Enjoy chilled!

Expert Tips

• Don’t skip the chilling time! It really makes a difference in the texture and flavor.
• If your hung curd isn’t quite thick enough, you can add a tablespoon of milk powder while whisking.
• For an extra smooth Shrikhand, you can use a hand mixer or food processor. But honestly, a good whisk works just fine.

Variations

This recipe is a great base for experimentation!

• Saffron Shrikhand (Kesar Shrikhand): My aunt always adds a pinch of saffron strands soaked in a tablespoon of warm milk to the mixture. It gives it a beautiful color and a luxurious flavor.
• Mango Shrikhand (Aam Shrikhand): During mango season, I love adding about ½ cup of pureed mango to the Shrikhand. It’s unbelievably delicious!
• Pista Shrikhand: A sprinkle of chopped pistachios adds a lovely crunch and nutty flavor.

Vegan Shrikhand Adaptation

Want to make this vegan? You can use a thick plant-based yogurt (like coconut or cashew yogurt) as a substitute for the hung curd. You might need to adjust the amount of sugar depending on the sweetness of the yogurt.

Gluten-Free Considerations

Good news! This recipe is naturally gluten-free. Just double-check that your cardamom powder hasn’t been processed in a facility that also handles gluten-containing products.

Adjusting Sweetness Level

Everyone has a different sweet tooth! Feel free to adjust the amount of sugar to your liking. Start with 2 tablespoons and add more, one teaspoon at a time, until you reach your desired sweetness.

Festival Adaptations (Holi, Diwali)

Shrikhand is a popular dessert during festivals like Holi and Diwali. For a festive touch, garnish with chopped nuts, saffron strands, and edible silver leaf (varak).

Serving Suggestions

Shrikhand is wonderful on its own, but it’s even better with…

• Puri (Indian fried bread)
• Roti (Indian flatbread)
• Lukshmi (a sweet bread)
• A sprinkle of chopped nuts

Storage Instructions

Shrikhand will keep in the refrigerator for up to 3 days. Store it in an airtight container to prevent it from drying out.

FAQs

What is Shrikhand traditionally served with?

Traditionally, Shrikhand is served with puri, but it’s also delicious with roti or as a standalone dessert.

Can I make Shrikhand ahead of time?

Yes! You can make Shrikhand a day or two in advance. The flavors actually develop and improve over time.

How do I prevent Shrikhand from becoming grainy?

Make sure the sugar is completely dissolved during whisking. Also, using full-fat hung curd will help prevent graininess.

What’s the difference between Shrikhand and Mishti Doi?

Both are fermented dairy desserts, but Shrikhand is made with strained yogurt and flavored with cardamom and rose, while Mishti Doi is sweetened yogurt that’s fermented until it’s thick and creamy.

Can I use flavored yogurt instead of hung curd?

While you can try, it won’t be the same. Flavored yogurt doesn’t have the same thickness or tang as hung curd, which is essential for the authentic Shrikhand texture and flavor. It’s best to stick with hung curd for the best results.