How to make Shrikhand

Why cooks start here

Shrikhand is cooked the way Maharashtra and Gujarat cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

Shrikhand hails from the western states of Maharashtra and Gujarat, where it is often enjoyed as a dessert or a cooling accompaniment to spicy meals. It's a staple during festive occasions and family gatherings, bringing a touch of sweetness to the table. This home-style version reflects the way Indian families truly prepare it, with a touch of salt and a generous hand with the fat, making it a shared delight. The texture of Shrikhand should be luxuriously smooth, achieved by using hung yogurt, and it carries the richness of saffron and the warmth of cardamom. Sweetness from sugar balances these flavors, while a sprinkle of pistachios adds a pleasing crunch. Each spoonful is a creamy indulgence, a harmonious blend of aromatic spices and silky yogurt.