We’ve always associated Shrikhand recipe with a sizzling hot summer, so naturally, this yogurt based Indian sweet made every year! This easy 5 minute or less instant shrikhand recipe makes a creamy sweet shrikhand with Greek yogurt and whipped cream without straining the yogurt.
What is Shrikhand
Shrikhand is a summer Indian dessert recipe. It originates from Gujarati and Maharashtrian cuisine and is made of a melodic blend of ingredients.
It is traditionally made from hung or strained yogurt and then flavoured with saffron and nuts.
Traditionally, it is made purely of thick yogurt that is strained to make the creamy dessert. Aromatic flavours of saffron, pistachios and cardamom finish it off.
We like to use any leftover Shrikhand in our Piyush drink.
Instant Greek Yogurt Shrikhand
We never wanted to make Shrikhand traditionally if it could be helped, so every year, we would experiment with different yogurts to find the perfect blend.
Some yogurts made the dessert too sour, but we finally landed on FULL FAT Greek yogurt . We love to use Greek Yogurt with 10% fat from Costco.
Greek yogurt is naturally so thick that there is no need for the yogurt to be strained. It’s kind of like using a cheat sheet for exams.
Once tried and tested, I knew it would be the perfect yogurt to use.
Since then, I can make a mean Shrikhand in less than five minutes and kid people into believing that I’d slaved over it all night long 😉
Why this recipe is a keeper
No compromise on tastes, it just likes a traditional one
Vegetarian and Gluten-free Dessert
Ingredients
- Greek Yogurt – full fat works so well.
- Double cream or any other whipped cream.
- Caster Sugar – very fine white regular sugar works well too. You may use other artificial sweeteners if you like. If you don’t have any of these, powder normal sugar and use it.
- Saffron threads
- Nuts (We did use almond and pistachio)
- Cardamom powder helps to digest the rich food also lends delicate and delicious flavours
Whipped cream in Shrikhand
We like to first whip double dream when making shrikhand as it makes it extra creamy, light and fluffy.
How to make Instant Greek Yogurt Shrikhand
Tip:
For those who can not get hold of Greek yogurt. Spread out the plain yogurt on clean kitchen paper towel or clean muslin cloth between load of newspaper and strain.
Add a heavyweight (couple of books) and the yogurt will strain much quicker than hangining it for hours.
It is much more effective and time-efficient.
If you want to serve Shrikhand straight away, soak saffron strands in little warm milk and let it bloom for 5 minutes before adding it into the yogurt.
What to eat with Shrikhand
Shrikhand and Puri
In the state of Gujarat and Maharashtra Shrikhand and Puri is popularly served in a combination. It can be served in an Indian thali consisting of a curry, a bread such as puri or chapatti.
Shrikhand is served during the summer, and especially during the Indian festival of Rakhi/Raksha Bandhan which celebrates the bond of a brother and sister. It can also be served in a wedding thali .
Some curries/dishes that pair well with Shrikhand:
- Aloo Matar (simple and easy curry of potato and pea without onion and garlic)
- Aloo Gobi (simple Cauliflower and Potato Curry without onion and garlic)
- Gujarati Kadhi – leftover water from making the shrikhand can be used in making this kadhi
- Patra (steamed Colocasia leaves)
- Kala Chana – (black chickpea curry)
Also, see our 12 No onion and garlic recipes
Variations:
We like to experiment with shrikhand flavours, and one of our favourites is Instant Mango Shrikhand which celebrates gorgeous exotic mango in its height of season.
Add pureed strawberries in to the yogurt to make strawberry shrikhand, and garnish with chopped/halved or whole strawberries.
Sometimes we like to use Shrikhand in our other recipes such as Eggless Nan Khatai and Shrikhand Cheesecake
Storage
Shrikahnd stays well in fridge and freezer. Store in an airtight container or box in the fridge for upto one week and in the freezer for up 2 months.
Thaw in the fridge overnight before serving it.
Can I use Greek yogurt to make Shrikhand?
Yes, you can. This recipe uses full fat Greek Yogurt.
Can I make vegan Shrikhand?
Yes, of course. There are Greek style vegan yogurts and cream available in the markets. Simply strain the vegan yogurt before making the vegan shrikhand.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Instant Greek Yogurt Shrikhand
Ingredients
- 500 ml Greek yogurt plain and full fat
- 200 ml heavy cream double cream (chilled)
- 150-170 g sugar
- Pinch saffron threads
- ½ tsp. Cardamom powder
- 2-3 tbsp. slivered nuts
- Dried rose petals for garnishing
Instructions
- In a big bowl take cream and whip it till nice fluffy and thick. 200 ml heavy cream
- Add yogurt and whip it again. 500 ml Greek yogurt
- Now tip in the sugar and whip it till sugar dissolves. 150-170 g sugar
- Add cardamom and saffron, mix well. Pinch saffron threads, 1/2 tsp. Cardamom powder
- Sprinkle some nuts and chill in the fridge for 1-2 hours. 2-3 tbsp. slivered nuts, Dried rose petals
- Serve with puri.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Instant Greek Yogurt Shrikhand
Ingredients
- 500 ml Greek yogurt plain and full fat
- 200 ml heavy cream double cream (chilled)
- 150-170 g sugar
- Pinch saffron threads
- ½ tsp. Cardamom powder
- 2-3 tbsp. slivered nuts
- Dried rose petals for garnishing
Instructions
- In a big bowl take cream and whip it till nice fluffy and thick. 200 ml heavy cream
- Add yogurt and whip it again. 500 ml Greek yogurt
- Now tip in the sugar and whip it till sugar dissolves. 150-170 g sugar
- Add cardamom and saffron, mix well. Pinch saffron threads, 1/2 tsp. Cardamom powder
- Sprinkle some nuts and chill in the fridge for 1-2 hours. 2-3 tbsp. slivered nuts, Dried rose petals
- Serve with puri.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Make a delicious meal by pairing it with soft and fluffy round and soft gujarati rotlis .
INSTANT POT TREVTI DAAL | THREE LENTILS DAAL WITH SPINACH
What is Gujarati Trevti Daal?
In Gujarati, Trevti translates Three and Daal is basically dry lentils or pulses. This vegan mixed lentils recipe for Trevti dal also known as Chevti dal.
Traditionally, trevti daal is made using Chana daal , Toor (arhar) daal and Moong daal .
This creamy daal is cooked without onion and surprisingly without sugar too and simmered with mild spices.
We have used masoor daal instead of toor daal.
And don’t worry, if you are struggling to pronounce “Trevti” .. so am I! 😆
Three Lentils Daal With Spinach
✓ easy, quick and vegan
✓ gluten-free, filling and inexpensive
✓ delicious, flavourful and comforting
✓ nutritious, wholesome and packed with protein
✓ perfect with Ghee rice
What to do with leftover dried lentils?
This daal is great for when you only have a small portion of dried lentils left.
You cant make a full meal from one daal, so by adding two more you only need a bit of each.
What is the consistency of Trevti Daal?
Usually Gujarati daal and other lentils little thinner than any other Punjabi daal, however, there is no hard and fast rule. Every Gujarati households have their own preferences and version of this daal.
If having it with rice, make it thinner if you want to scoop it with roti or naan, keep the consistency same as pancake batter.
What to serve with Trevti daal
We like to make this daal when we want to just eat some daal with boiled basmati rice . It’s so comforting.
You can also serve it as a side to a dry curry like Aubergine stir-fry and with soft chapattis. You could also make Carrot Sambharo alongside it too.
Can you reheat Trevti daal
You can easily re-heat this daal. It will thicken as it cools so add a few tbsp of water to get it to your desired consistency when reheating. It is best to reheat on the stove rather than an in the microwave to get the best results.
How to store cooked daal?
Refrigerator- Leftover daal or lentils will keep 3-4 days in the refrigerator. Store in an air-tight container. Freezer -To also answer the question of whether you can freeze Trevti daal – you absolutely can.
Lentils freeze very well. Just wait for the daal to fully cool, then transfer to a freezer-friendly container.
Reheat -When defrosting, I recommend reheating on the stove and not just in the microwave, the texture of the daal is much better that way.
You could also do a second tempering or vaghar of oil and cumin seeds, small pinch of garam masala and some lemon juice to really boost the daal again.
To make Trevti Three Lentil and Spinach daal you will need:
Daal (chana daal, masoor daal and yellow mung daal) – if you want to use toor daal then skip masoor daal.
Baby spinach or palak – palak is an Indian variety of spinach which has larger leaves than baby spinach.
Green chillies, ginger and garlic – frozen works fine too.
Fresh tomatoes – if you don’t have it use canned or tomato paste.
Turmeric powder
Red chilli powder
Garam Masala
Coriander and cumin powder
Lime or lemon juice
For the Tempering / Vaghar
Cumin seeds
Hing (Asafoetida) – optional
Methi seeds (Fenugreek)
Oil (I use pomace olive oil)
How to make Daal in Indian Stovetop pressure cooker?
Wash all the daal. In a large pressure cooker heat the oil.
When it is hot, add cumin seeds and after a few seconds, add the methi seeds.
When the methi seeds get brown add spinach and saute for few seconds.
Then add all of the daals and fry them for a few seconds.
Now add water with salt and turmeric powder. Close the pressure cooker lid and cook till you hear three whistles.
Allow to cool naturally.
Open the pressure cooker and transfer the cooked daal into a heavy bottom pan and add the remaining ingredients.
Let the daal simmer for about 10-12 minutes on medium heat.
If you want you may add another tadka.
Instant Pot Trevti Daal with Spinach Step by step and video
Video recipe of Instant Pot Trevti Daal
Tips
Make sure the lentils you have in your pantry are not too old, it may take more time in cooking.
This recipe is prepared with without soaking the lentils, but if you want to soak, soak for 30-40 minutes, but reduce pressure cooking time to 10 minutes.
You can skip garlic if you are following no onion-garlic diet.
Don’t have baby spinach? use any other leafy greens such as swiss chard, kale or carrot leaves.
One can add spinach leaves once daal is almost cooked.
We have made another vaghar of oil, red chilli powder and dry red chilli for photographic purpose.
Other Daal recipes:
Daal Bafla
Gujarati Chana Daal – Instant Pot
Garlic Moong Daal with Carrot Greens
Dhaba Daal Fry
Sprouted Moong Beans and Amaranth Leaves Daal
Mixed Daal with Turnip Greens
Green Moong Beans in Yogurt Gravy
Puy Lentil and Swiss Chard Daal
Mixed Lentil and Dill Daal
Other Instant Pot recipes:
Vegan Brussels Sprouts Korma Curry
Instant pot Doodh Poha Kheer
Instant Pot Matar Vatana Dhokli
Palak Paneer Instant Pot
Instant Pot Trevti Daal -Three Lentil Daal with Spinach
Ingredients
Trevti daal
- ½ cup yellow lentils moong daal
- ½ cup red lentils masoor daal
- ½ cup split Bengal gram chana daal
- 100 g spinach fresh chopped
- 1 tsp. red chilli powder
- 1 tsp. turmeric powder
- 2 tsp. ground cumin and coriander
- ¼ tsp. garam masala
- 1 medium tomato chopped
- 1-2 green chilli minced
- 2 tsp. ginger-garlic minced
- Salt to taste
- 1 tbsp. lemon/lime juice
Vaghar
- 3 tbsp. oil
- 1 tsp. cumin seeds
- ¼ tsp. fenugreek seeds – optional
- Pinch hing – optional
Instructions
- Clean and wash all the lentils with cold water together and leave it aside.
- Select saute mode for 7 minutes on Instant Pot pannel.
- Heat oil, add cumin and methi seeds.
- Don’t let burn methi seeds, once they pop.
- Add spinach.
- Saute for 1 minute.
- Add washed lentils and saute for 3 minutes.
- Now add 500-600ml water and mix.
- Add chopped tomatoes, all the spices, ginger, garlic, chilli and salt.
- Cancel the saute mode.
- Close the lid and set the valve on sealing position.
- Press pressure cooker on HIGH for 12 minutes.
- Once done, after 10 minutes NPR release the pressure by choosing venting valve.
- Mix the daal, add little water if it is too thick.
- Saute for 1 minute if you want.
- Add lemon juice.
- Serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on 5th January 2010 but I have updated the post since with newer photos and content.
