A Classic Dessert Reimagined
Shrikhand is a beloved dessert with deep roots in Western India, particularly in Gujarati and Marathi cuisines. [8, 11] Traditionally, it’s made from ‘chakka,’ or hung curd, where regular yogurt is strained for hours to remove its whey, resulting in a thick,
almost cream cheese-like texture. [5, 6, 7] This rich base is then sweetened and often flavoured with cardamom and saffron. [8] According to food historian K. T. Achaya, a similar preparation called 'shikharini' was noted as far back as 500 BC. [8, 12] This version honours that heritage while adapting it for contemporary palates and dietary needs by using almond milk yogurt. The result is a lighter, plant-based dessert that sacrifices none of the creaminess or luxurious flavour of the original. [1]
The Magic of Saffron and Almond
The soul of this shrikhand lies in two key ingredients. Saffron, with its unmistakable aroma and vibrant golden hue, elevates the dish from a simple sweet to an elegant treat. Soaking the delicate threads in a bit of warm milk allows them to 'bloom,' releasing their full flavour and colour. [16, 17] Almond milk yogurt provides the perfect canvas. Its naturally nutty undertones complement the saffron beautifully, while its ability to be strained just like dairy yogurt ensures a thick, velvety consistency. [1, 2] This combination creates a dessert that is both refreshing and richly satisfying, a perfect balance for a warm day.
Your Ingredient List
Here's what you'll need to create this delightful treat. Precision isn't as critical as patience, especially when straining the yogurt. * **Plain Almond Milk Yogurt:** About 1 kg (or two large 450-500g containers). [1] Make sure it's unsweetened and unflavoured. * **Powdered Sugar:** Around 1/2 to 3/4 cup, adjusted to your taste. [23] Using powdered (or icing) sugar is crucial as it dissolves easily without making the shrikhand runny. [7] * **Saffron Strands:** A generous pinch (about 20-25 strands). [1] * **Warm Milk:** 1-2 tablespoons (can be almond milk) to soak the saffron. [17] * **Cardamom Powder:** 1/2 teaspoon, freshly ground if possible for the best aroma. [2] * **Chopped Nuts:** A few tablespoons of almonds and pistachios for mixing in and for garnish. [23]
Step-by-Step Preparation
Making shrikhand is a process of transformation. While it requires some advance preparation, the active steps are quite simple. 1. **Prepare the Hung Yogurt (Chakka):** Line a large strainer or colander with a clean muslin or cheesecloth. Place the strainer over a deep bowl to catch the liquid. Pour the almond milk yogurt into the cloth. [1, 22] Gather the edges of the cloth, tie them securely, and let it hang or sit in the strainer. [18] Place this setup in the refrigerator for at least 5-8 hours, or overnight, until most of the whey has drained and you are left with a thick, dense mass. [1, 6] 2. **Bloom the Saffron:** Gently warm 1-2 tablespoons of milk (it should be warm, not hot). Add the saffron strands and set aside for at least 20-30 minutes to allow the colour and flavour to infuse the milk. [16, 17] 3. **Mix the Shrikhand:** Unwrap the thick, strained almond yogurt and transfer it to a mixing bowl. [1] Add the powdered sugar, cardamom powder, and the saffron-infused milk. [2] Using a whisk or a spatula, mix everything together gently until smooth and creamy. [23] Avoid over-mixing. Fold in most of your chopped nuts, reserving some for the garnish. [1] 4. **Chill and Serve:** Cover the bowl and refrigerate the shrikhand for at least 1-2 hours to allow the flavours to meld and for it to become thoroughly chilled. [1, 19] When ready to serve, spoon it into bowls and garnish with the remaining chopped nuts and a few extra saffron strands.
Tips for the Perfect Scoop
A few small details can make a big difference. For the creamiest possible texture, you can pass the strained yogurt through a fine-mesh sieve before mixing in the other ingredients. [10] Don't be tempted to use granulated sugar, as it won't dissolve as well and can result in a gritty texture. [1] The sweetness can be adjusted based on the tartness of your starting yogurt, so taste as you go before adding the full amount of sugar. [7] While delicious on its own, shrikhand is traditionally served with hot, fluffy puris, creating an irresistible combination of sweet and savoury, hot and cold. [8, 12] You can also serve it as a standalone dessert, perhaps with some fresh fruit on the side. [13]
