is an Indian sweet dish made of strained yogurt.   It is one of the main desserts in Gujarati  and Maharashtrian cuisine.  . Preparation of this dish is very simple but it takes some time to process yogurt properly

In Gujarati cuisine, shrikhand is eaten as either a side-dish with breads such as poori or as a dessert. It is commonly served as part of a vegetarian thali in Gujarati restaurants and is popular as part of wedding feasts. It is often served chilled as a counterpoint to hot and spicy curries.

You will find a lot of different recipes for shirkhand but I like this recipe. 







  • 1               container (750 ml) 6 % MF Yoghurt
  • 1               container(500 ml)  sour cream
  • 1               cup sugar


  • 1               tsp cardamom seeds (crushed)
  • 1/4            tsp nutmeg powder
  • 1/4            tsp saffron
  • 1               tbsp slivered almonds
  • 1               tbsp slivered pistachio


  1. Line a large sieve with cheese cloth and put the yoghurt in.  Put the sieve over a bowl and let the whey from the yoghurt drain out.  Leave this covered  for 5 hours or overnight.
  2. Add the sour cream and sugar and mix well.  Transfer it into a serving bowl.
  3. Sprinkle the rest of the ingredients, cover and refrigerate for a few hours or overnight.

Serve with chapatti or poori  or it can be served as a dessert.

Shirkhand can be made the day before.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.