No added sugar Kesar Shrikhand is the perfect summer recipe. Easy to make using greek yogurt and natural sweetener, this Indian yogurt dessert is both creamy and delicious. It is finished with saffron for a divine flavour.
- SUGAR-FREE SHRIKHAND
- WHY YOU SHOULD MAKE THIS RECIPE
- INGREDIENTS + NOTES
- TIPS
- VARIATIONS
- SHRIKHAND SERVING SUGGESTIONS
- STORAGE
- SUGGESTIONS FOR LEFTOVER SHRIKHAND
- EQUIPMENT/TOOLS
- HOW TO MAKE SHRIKHAND
- FAQs
- Indian Mithai Recipes:
SUGAR-FREE SHRIKHAND
Classic shrikhand recipe is sweetened with regular sugar, in this sugar-free recipe stevia is added as a sweetener. Studies have shown that stevia is safe to consume as it is a naturally derived and calorie-free sugar substitute.
Recently we posted No added Sugar Badam Katli in Instant Pot and this post has received huge positive responses from our readers.
Love peda? try these No added Sugar Slow Roasted Mawa Peda
Having cravings for the most popular Diwali Boondi sweet? but have restrictions because of health issues? help is at hand, learn How to Make Boondi Sugar-free
WHY YOU SHOULD MAKE THIS RECIPE
Low carb dessert and suitable for diabetics
Easy and straightforward recipe
Made with a handful of ingredients
Crowd pleaser
Make-ahead dessert
INGREDIENTS + NOTES
Full ingredients with measurements are available in the recipe card below at the end of this post
● Full-fat plain yogurt – for this recipe the main key ingredient you will need is fresh homemade or store-bought whole milk yogurt. Make sure the yogurt is not too sour. We made our full-fat yogurt using our Instant pot.
● Stevia – the sugar substitute. We have used 100% natural sweetener that is a blend of stevia and erythritol.
● Saffron – good quality saffron gives really good results, and don’t need in huge quantity too. Saffron provides flavors, color and makes this dessert aromatic and enticing.
● Cardamom powder – Almost every Indian dessert or mithai is flavoured with ground cardamom, a powder made from green cardamom seeds. Cardamom not only adds flavour to the desserts but lends a wonderful aroma and helps with digestion.
● Milk – a couple of tablespoons of milk to infused the saffron.
Notes
You may use full-fat Greek yogurt to fasten the process as it takes less time to strain the yogurt or you don’t have to. We love our homemade instant shrikhand with cream
For a traditional shrikhand recipe use finely ground regular sugar, just pulse regular sugar in a blender until it turns into powder.
Regular granulated sugar takes longer to dissolve or sometimes doesn’t dissolve at all and interferes with the smooth texture of Shrikhand.
I wouldn’t recommend using icing/powdered sugar or confectioner’s sugar, it contains cornflour thus not suitable for vrat or fasting.
If saffron and cardamom are not on hand, use essence or extract for flavors.
TIPS
Here are some tips for those who are making shrikhand for the first time.
The process of making Shrikhand at home involves waiting. The first part, if making yogurt at home, takes around 8-10 hours. If using a store-bought yogurt skip the first part.
The second part, drain the yogurt. For a thick, creamy, and rich Shrikhand the yogurt must be drained so well. The texture of the drained/hung yogurt should be similar to full-fat cream cheese. This process can take up to 4-6 hours.
The third part is to wait for Shrikhand to chill in the fridge and develop flavors to come through.
Make sure the yogurt is fresh, not too sour, smelly, or slimy.
Always keep it in a cool place like a refrigerator or in an ice bucket/bowl with plenty of ice surrounding it.
Do not heavily flavor with saffron or cardamom, it will make the shrikhand bitter in taste.
If Shrikhand becomes too thick, add a tablespoon of milk and mix well. Is it too runny add a two tablespoons of milk powder and mix well.
If possible, make shrikhand a day in advance. Shrikhand tastes so much better the next day, it develops flavours and thickens whilst sitting in the fridge.
VARIATIONS
There are plenty of flavours you can play with
Omit saffron, only add cardamom powder to keep the shrikhand white and make Elychi shrikhand.
Add rose syrup or essence to make Rose Shrikhand.
Coconut essence, a little coconut milk, and tender coconut pieces add a delicate flavor to Coconut Shrikhand.
For an exotic treat add mango puree to make Mango Shrikhand/Aamrakhand .
Sprinkle pistachio and almond slivers to make kesar badam pista shrikhand.
SHRIKHAND SERVING SUGGESTIONS
Shrikhand and Puri/Poori is a popular delicacy. It can also be served in a thali served with Gujarati Kadhi and Patra .
Make a fun dessert by filling the cream horns with shrikhand.
Serve in a chocolate bowl and topped with fresh-cut strawberries as a delightful dessert – melt milk/white/dark chocolate in a bowl. Dip big ladle and leave it for a few minutes till chocolate sets.
STORAGE
Shrikhand stays fresh for up to a week in the fridge. Store in an airtight container away from odour. Use extra clingfilm over the container if you like.
SUGGESTIONS FOR LEFTOVER SHRIKHAND
Leftover shrikhand can be stored in the freezer for up to 6 weeks. Transfer in a freezer-proof container, seal well and leave it in the freezer.
Or place shrikhand inside little cups, popsicle tray. Add small wooden ice cream sticks and freeze overnight.
To defrost the shrikhand keep it in the fridge overnight. Do not thaw in the microwave.
You may enjoy this delicious Piyush LASSI made out of leftover shrikhand too.
EQUIPMENT/TOOLS
Strainer/Colander
Muslin/cheesecloth/Kitchen paper
Bowl
Mixing bowl
Whisker/electric hand whisker
HOW TO MAKE SHRIKHAND
Follow these step-by-step instructions to make Lucious dessert, accurate measurements in metric and imperial in the recipe card below.
Shrikhand is the easiest dessert recipe you can make, all you need to do is prepare hung curd, which is easy peasy, and just dump other ingredients and chill in the refrigerator.
First step – Make Chakka
To make a perfect Shrikhand recipe we need Chakka, basically, it is thickened strained yogurt, also known as hung curd.
First, drain the yogurt, put a muslin cloth and good quality kitchen paper over a strainer/colander. Place a bowl underneath the strainer to collect excess water. Pour the yogurt over kitchen paper to drain.
Next, gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt. Place small heavy items such as pestle and mortar on top of the yogurt.
Keep the yogurt with a strainer and bowl into the refrigerator for at least six hours to drain excess water. Yogurt will become thick in consistency. Do not throw away water, use it into making Kadhi.
Second step – make saffron-infused milk
If using saffron, soak in warm milk for 15-20 minutes.
Third and final step – to make Kesar Elyachi Shrikhand
In a big mixing bowl transfer the strained yogurt. Add stevia or powder sugar and whisk vigorously to bring a creaminess into the Shrikhand using a whisker or spoon.
Then add saffron-infused milk and cardamom powder and mix well. You may add a very small pinch of crushed saffron threads on top of it.
Cover it using cling film and let it chill in the fridge for 6-8 hours.
When ready to serve, garnish it with pistachio slivers.
Shrikhand is an Indian dessert made from whipped strained yogurt. Sugar is added alongside spices such as cardamom and nuts.
The traditional recipe of Shrikhand originates from the western Indian states of Gujarat and Maharashtra. Bombay state was dissolved with the formation of Gujarat and Maharashtra states on 1st May 1960, prior to the separation of both, Gujarati and Marathi communities lived in the state of Bombay, and enjoyed making Shrikhand. This rich and aromatic dessert is often served during Gujarati and Maharashtrian weddings in the summer months. Also, it is served as a side dish or dessert on special occasions such as Ganesh Chaturthi, Gudi Padwa, or Gujarati New Year known as Bestu Varsh, or a standard feature of Sunday Gujarati Thali
It is possible to lower the calories in your dessert by using lower-fat yogurt. The dessert won’t be as rich and a little sour so use more sweetener to combat that.
Crushing and soaking saffron helps to release its flavour much more effectively. You can either crumble the saffron between your fingers, use a mortar and pestle or soak the threads in a few tbsp of milk for a few minutes.
Yes. To keep the taste close to the original use unflavoured soya yogurt and make sure if using regular sugar it is suitable for vegans.
Indian Mithai Recipes:
Mango Kheer
Shahi Tukda
Chai Peda
Lachha Rabdi
Moong Daal Ladoo
Caramel Fada Lapsi
Mohanthal
Rajkot Na Peda
Dudhi Basundi
Thor
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!
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- YouTube
Kesar Shrikhand (sugar-free)
Equipment
- 1 Strainer/Colander
- 1 Muslin/Cheesecloth/Kitchen paper
- 1 Bowl
- 1 Mixing bowl
- 1 Whisker/electric hand whisker
Ingredients
- 4 cups full-fat yogurt
- ¼ cup stevia
- ¼ tsp. saffron
- 1 tsp. cardamom powder
- 2 tbsp. lukewarm milk
- Pistachio slivers
- Rose petals
Instructions
- First, drain the yogurt. Put a muslin or cheesecloth over a strainer/colander.
- Then lay a kitchen paper.
- Pour the yogurt over a muslin cloth to drain. Place a bowl underneath the strainer to collect the excess water.
- Next, gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt.
- Tie the cloth and put a small heavyweight on it.
- Move the yogurt with strainer and bowl into the refrigerator for at least six hours to drain excess water.
- Yogurt will become thick in consistency.
- Dissolve the saffron in warm milk. Milk will take on the saffron color, yellowish-orange.
- Add stevia or sugar to chakka and beat/whisk well till stevia/sugar dissolves. You may use a hand mixer.
- Add saffron milk to yogurt and mix well, then add cardamom powder. Combine well.
- At this stage, yogurt might get a little runny, due to sugar moisture and milk.
- Cover the bowl tightly using cling film and keep it in the fridge for 4-6 hours.
- When serving garnish.
- Serve chilled.
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.
Kesar Shrikhand (sugar-free)
Equipment
- 1 Strainer/Colander
- 1 Muslin/Cheesecloth/Kitchen paper
- 1 Bowl
- 1 Mixing bowl
- 1 Whisker/electric hand whisker
Ingredients
- 4 cups full-fat yogurt
- ¼ cup stevia
- ¼ tsp. saffron
- 1 tsp. cardamom powder
- 2 tbsp. lukewarm milk
- Pistachio slivers
- Rose petals
Instructions
- First, drain the yogurt. Put a muslin or cheesecloth over a strainer/colander.
- Then lay a kitchen paper.
- Pour the yogurt over a muslin cloth to drain. Place a bowl underneath the strainer to collect the excess water.
- Next, gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt.
- Tie the cloth and put a small heavyweight on it.
- Move the yogurt with strainer and bowl into the refrigerator for at least six hours to drain excess water.
- Yogurt will become thick in consistency.
- Dissolve the saffron in warm milk. Milk will take on the saffron color, yellowish-orange.
- Add stevia or sugar to chakka and beat/whisk well till stevia/sugar dissolves. You may use a hand mixer.
- Add saffron milk to yogurt and mix well, then add cardamom powder. Combine well.
- At this stage, yogurt might get a little runny, due to sugar moisture and milk.
- Cover the bowl tightly using cling film and keep it in the fridge for 4-6 hours.
- When serving garnish.
- Serve chilled.
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.
This Aloo Tamatar ki Sabji without onion and garlic is an easy potato curry recipe. It is a North Indian recipe made with potatoes, tomatoes and basic Indian spices. It is naturally vegan and gluten-free.
- Aloo Tamatar ki Sabzi Ingredients
- Vrat/Farali Aloo Tamatar
- How to make Indian Potato and Tomato Curry
- Serving Suggestion
- Storage
- Other Quick Curry Recipes
Aloo Tamatar Sabzi is a basic dish but has a wonderful chatpati taste! The gravy is an aromatic blend of crushed tomatoes, chillies, amchoor, spices and jaggery.
In Gujarati, we call it Bataka Tameta nu Shaak or Bateta Tameta nu Shaak.
This Aloo Tamatar ki Sabzi recipe is made in Indian households for breakfast, lunch or dinner. It is usually served with poori.
Aloo Tamatar ki Sabzi Ingredients
- Boiled and Peeled Potatoes – I used the instant pot pressure cooker to boil the potatoes.
- Tomatoes finely chopped – Use fresh tomatoes and an optional dash of tomato paste or pasatta.
- Oil
- Cumin seeds aka jeera
- Hing – aka asafoetida which is added to aid digestion in the absence of onion and garlic. You can ofcourse omit if you do not have it.
- Fenugreek seeds
- Coriander and Fennel Seeds crushed
- Dry red chillies
- Green chilli and ginger paste
- Red Chilli Powder,
- Turmeric Powder aka haldi,
- Ground cumin and coriander powder – dhaniya powder,
- Garam masala
- Sugar or Jaggery
- Amchoor powder
- Fresh coriander leaves (cilantro)
- Kasuri methi (fenugreek leaves)
- Salt to taste
Vrat/Farali Aloo Tamatar
Omit the hing, fenugreek seeds, kasuri methi and garam masala to make it suitable for Hindu fasting. You may use ghee for tadka.
How to make Indian Potato and Tomato Curry
Boil the potatoes and peel. You can smash the boiled potatoes with your hands but do not mash up completely. You can also cut the potatoes roughly into pieces and mash a small amount of the potato.
Heat oil in a kadai or heavy bottomed pan on medium heat. Add cumin seeds, hing, dry red chillies, methi dana, coriander seeds and fennel seeds.
As soon as they splutter and crackle, add chopped tomatoes and green chillie and ginger paste.
Allow the tomato mixture to cook for 3-4 minutes then add all the spices except the sugar, amchoor and coriander leaves.
Cook the mixture until oil appears on the surface.
Now add the boiled potatoes, mix well then add water but don’t make gravy too runny. Add the salt.
Cook the sabji without the lid on until the thick gravy forms.
Add jaggery/sugar and amchoor powder.
Turn off the heat and garnish the sabji with the freshly chopped coriander.
Serving Suggestion
Serve aloo tamatar along with Indian flatbread such as gujarati rotlis (roti), pooris or paratha . It is most commonly enjoyed with hot puri .
A dessert such as rice kheer is a great way to end the meal.
Storage
Store leftover aloo tamatar in the fridge in an airtight container and consume within 3 days. Reheat on the stove or in the microwave until piping hot. If it thickens, add a splash of water to loosen the gravy.
You can freeze this recipe but I find that the potato looses its texture upon thawing.
Other Quick Curry Recipes
Aloo Shimla Mirch
Tindora Nu Shaak
Ringan Bateta Nu Shaak
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
Aloo Tamatar Ki Sabji (Potato Tomato Curry)
Equipment
- 1 pan
Ingredients
- 500 grams Potatoes Boiled and Peeled
- 200 grams Tomatoes finely chopped or crushed
- 4 tablespoon Oil
- 1 teaspoon Cumin seeds
- Pinch Hing
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Coriander and Fennel Seeds crushed
- 1 Dry red chilli
- 1 teaspoon Green chilli chopped
- 1 teaspoon Ginger chopped
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 2 teaspoon Ground cumin and coriander
- ¼ teaspoon Garam masala
- ½ teaspoon Kasuri Methi optional
- 1 teaspoon Sugar or Jaggery
- ¼ teaspoon Amchoor powder
- Salt to taste
- 1 tablespoon Fresh coriander leaves
Instructions
- Smash the boiled potatoes with your hands, do not mash totally.
- Heat oil in a kadai, add cumin seeds, hing and dry red chilli.
- Once they crackle add fenugreek seeds and wait till they go brown.
- As soon as they go brown, add chopped tomatoes and coriander and fennel seeds and crushed chilli ginger.
- Let the tomato cook for 3-4 minutes then add all the spices and salt except sugar, amchoor and coriander leaves.
- Cook the mixture till oil separates the pan.
- Now add boiled potatoes, mix well then add water.
- Don’t make gravy too runny.
- Cook the sabji without the lid until nicely done.
- Add , kasuri methi, sugar or jaggery and amchoor powder if using.
- Turn off the heat and garnish the sabji with the freshly chopped coriander.
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 9th September 2016 but I have updated the post since with newer photos and helpful content. The recipe remains the same.
