Shrikhand Recipe

Shrikhand Recipe

How To Make Shrikhand

Sweet and spice flavors come together in this shrikhand recipe. It’s an Indian dessert made with yogurt and toasted coconuts topped with mango slices.

Preparation: 10 minutes
Cooking: 4 minutes
Chill Time: 1 hour 30 minutes
Total: 1 hour 44 minutes



  • pinchsaffron
  • 4cupsplain whole milk yogurt
  • ¾tspground cardamom
  • 2tbspwater
  • 1cupconfectioners’ sugar
  • ¼cupcoconut,shredded
  • 1mango


  1. In a small pan, toast the saffron over low heat for about 2 minutes, stirring, until brittle.

  2. Remove and pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade.

  3. Put the yogurt in a large bowl. Put the saffron back into the pan and add the cardamom and water. Bring just to a simmer, stirring.

  4. Whisk the saffron mixture into the yogurt. Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl.

  5. Let drain in the refrigerator for 1 hour.

  6. Transfer the yogurt to a bowl. Add the ⅓ cup of sugar or more to taste. With an electric mixer, beat the yogurt for 2 to 3 minutes until slightly thickened.

  7. Pour into bowls and refrigerate until well chilled, or put in the freezer for about 30 minutes until very cold but not frozen.

  8. In a small frying pan, toast the coconut over low heat for about 2 minutes, stirring, until golden.

  9. Serve the shrikhand topped with mango and coconut, and enjoy!


  • Calories: 335.42kcal
  • Fat: 9.98g
  • Saturated Fat: 6.70g
  • Monounsaturated Fat: 2.38g
  • Polyunsaturated Fat: 0.30g
  • Carbohydrates: 54.95g
  • Fiber: 1.90g
  • Sugar: 52.55g
  • Protein: 9.40g
  • Cholesterol: 31.85mg
  • Sodium: 115.50mg
  • Calcium: 308.35mg
  • Potassium: 543.47mg
  • Iron: 0.45mg
  • Vitamin A: 111.51µg
  • Vitamin C: 32.04mg
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