Honey Nut Shrikhand – Yogurt Dessert

by | Apr 16, 2012 | 26 comments

Shrikhand is Western India’s most popular sweet offering. It is a traditional dessert made by mixing Greek yogurt with powdered sugar to obtain a luscious and glossy base for fruit and nuts. Shrikhand is made with hung yogurt, where yogurt is hung in cheesecloth and the whey (liquid) is drained out from it over a period of several hours. It is believed that ancient travelers in India practiced this method of draining yogurt to make it more mobile and easy to transport. The sugar and fruit were added to make it more palatable.
There are many different kinds of Shrikhand, the most popular being Saffron Shrikhand (also called Kesar Shrikhand) and Mango Shrikhand (also called Amrakhand). Another popular form of Shrikhand called Matho is a version that has a motley of fresh diced fruit stirred through it and is the most delicious in my opinion. Imagine licking off a spoon, a thick creamy dollop of sweet yogurt with bursts of fresh pineapple, mango, grape and strawberries.
The traditional Shrikhand is a sugar trap and although I do enjoy it once a year, I have spent many weekends experimenting with a low-fat, low-sugar alternative to achieve something equally delicious. A sophisticated dessert served in tiny glass milk bottles that has a modern feel and universal appeal. It is made using low-fat yogurt and sweetened with organic manuka honey and it is stunning.

Honey Nut Shrikhand

Print Recipe Rate / Comment
Course // Deli, Dessert, Yoghurt
Cuisine // Gluten Free, Indian, Vegetarian
Prep Time: 22 hours 52 minutes
Servings: 500 g

Ingredients

  • 1 kg low-fat yogurt
  • 6 tablespoons honey, I used manuka honey
  • 3 tablespoons of your favourite slivered nuts, I used pistachios and almonds
  • few saffron strands and crushed cardamom seeds, optional
  •  

Instructions

  • Place 2 large square cheesecloths in a large bowl. Place yogurt on the cheesecloth, gather the open edges and tie them up to form a pouch. Hang this yogurt pouch from the tap over your sink to drain the liquid out into the bowl.
  • Another way to drain yogurt is to place the cheesecloth in a mesh bowl/colander. Place the colander inside a large bowl. Place yogurt on the cheesecloth, gather the edges and tie a pouch. Place a heavy weight on top of the yogurt. Whatever liquid drains out will collect in the bowl below the colander and you will be spared a mess. You might need to drain the bowl from time to time. See How To Make Hung Yogurt for photos of the process.
  • After 4 hours, untie the pouch and scoop the drained yogurt into a medium bowl. Add the honey and nuts. If you are adding saffron and cardamom, they would go in the bowl now. Stir gently with a wooden spoon until thoroughly mixed. Cover and chill in the fridge for at least 2 hours before serving.
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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

26 Comments
  1. amber

    this sounds delicious…but what’s the point of the colander?

    Reply
    • Sneh

      I have reworded the Method to explain better. The colander is placed inside the bowl when you don’t have a place to hang the yogurt. A weight is placed on top of the yogurt and the liquid drains out through the colander into the bowl.

      Reply
      • Amber

        Thank you! I swear before it said to put the bowl in the colander and I didn’t see the point 😛

        Reply
        • Sneh

          You are right, it did; lol. Thanks for catching the glitch when you did 🙂

          Reply
  2. Jennifer (Delicieux)

    Shrikhand sounds delicious Sneh! I’ve never heard of it before, but I love your low fat and low sugar version as I simply adore yoghurt with honey. Stunning images too.

    Reply
  3. chinmayie @ love food eat

    My husband loves Shrikhand and looking at this post is inspiring me to make some for him.

    Reply
  4. Rosa

    A divine dessert! So refined and fresh. Your pictures are really wonderful.

    Cheers,

    Rosa

    Reply
  5. Priti

    Yum ..looks so beautiful and love these beautiful pics

    Reply
  6. thelittleloaf

    This sounds absolutely gorgeous. One of my favourite after dinner treats is low fat greek yoghurt stirred through with honey or agave syrup, banana and nuts so this looks like a wonderful alternative. Your photos make it look incredibly inviting too 🙂

    Reply
  7. Kiran @ KiranTarun.com

    That looks so yum!! Perfect way to jazz up simple yogurt. I’ve got to try this “hung” technique 🙂

    Reply
  8. Ambika

    Wow!! I never looked past the fruit shrikhands, this sounds light and refreshing!!!

    Reply
  9. Laura (Tutti Dolci)

    I love yogurt with honey; those milk bottles and tasting spoons are adorable!

    Reply
  10. Deb

    Inspired photos with irresistible yogurt. A fabulous post!

    Reply
  11. Nash at Plateful

    Simply beautiful dessert, reminds me to publish the recipe in my draft before it withers away.. !

    Reply
  12. Radhika @ Just Homemade

    I Looove Shrikhand, well there many not be many who don’t! Especially, paired with mangoes and I’m a goner..

    Most of the times, I use good quality greek yogurt as a shortcut to hung curd and it’s ready in a jiffy..

    Those doilies are complimenting the cute glass jars pretty well..

    Reply
  13. Martyna@WholesomeCook

    What a cool name, and the dessert sounds delicious. I can imagine it tasting really good with those Vienna almonds!

    Reply
  14. amy@currylime

    What a lovely and fresh dessert- can’t wait to try it!

    Reply
  15. Reem | Simply Reem

    This is Gorgeous!!!
    I adore Shrikhand and urs look absolutely divine!!!
    Love the pics, ur 1st shot is breathtaking awesome….
    Beautiful!!

    Reply
  16. Heather Mulholland

    This sounds delicious! I’ve always done greek yoghurt with drizzled honey, interesting how they mixed it with sugar normally.

    Reply
  17. kankana

    After you last post, i kind of thought you might share a Shrikand recipe 🙂 You know Arvind loves Shrikhand and I never actually made it home. This time I want to try with mangoes.

    Reply
  18. Petra

    You have already talked me into trying hung yoghurt but your photos have defnitely convinced me 🙂 I have gotten into the habit of bying the 2kg Jalna greek yoghurt tubs, so yoghurt is never in short supply in our house.

    Reply
  19. Debashish

    Perfect to try here on in Indian summer afternoon!

    Reply

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