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Shrikhand, a North Indian festive sweet made from thick drained yogurt and powdered sugar, lightly flavoured with cardamom.
Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 4 servings


  • 800 gm thick yogurt
  • 1/3 cup finely powdered sugar
  • 3 to 4 pods cardamom powdered
  • Pistachios for garnishing chopped
  • 1 large mango to serve


  • Line a fine mesh strainer with thin cotton towel or cheesecloth. Put the yogurt in it and let the liquid drain out. I prefer to leave this overnight on the fridge to make sure I have really thick, creamy yogurt.
  • Take out the strainer, and bring the ends of the cloth together. Twist and squeeze out any residual liquid. Don’t discard this liquid/ whey. It had a lot of nutrition and is good to knead bread or chappathi dough. You can also use it to make dals and even soups.
  • Put the drained thick yogurt in a bowl. Add the powdered sugar and whisk together till smooth and creamy. Mix in the powdered cardamom. This is where you mix in the fruit pulp if you’re using it.
  • Transfer to an airtight container and refrigerate. If you’re serving Shrikhand as dessert, transfer to serving bowls. Garnish with chopped pistachios (and almonds if you like) and chopped mango. Enjoy!