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Shrikhand Recipes

Yogurt was recently identified as the top food associated with long term weight loss. To help you get more of this wonder food in your diet, we've got variety of healthy yoghurt based recipes for you to choose from. So go ahead and indulge in one of these treats


Strawberry Filo Cups (6pcs)

Blueberry Cheesecake Popsicles (makes 12)

Flaky pastry cups are the perfect complement to a creamy filling of Vanilla Shrikhand and strawberries, topped with a drizzle of honey.


Cooking spray

1.5 Cup(s) Vanilla Shrikhand
550ml Strawberries (washed, sliced)
1 Tbsp. Sugar
4 Sheets frozen filo dourgh (thawed)
4 Tablespoons honey or agave nectar
Small mint leaves (optional, as garnish)

Heat oven to 350˚F. You'll need 6 (5-in.) metal or foil pie pans lightly coated with cooking spray. In bowl, toss strawberries with 1 tbsp. sugar; let stand until juicy.

Stack filo sheets; cut in half lengthwise, then crosswise into thirds (24 pieces total).

Place 1 piece filo in each pie pan; lightly coat with cooking spray.. Layer a second piece of filo in each pan, slightly off center of the first; coat with spray. Finish building the cups with 2 more layers of filo coated with spray, each layer slightly off center of the previous.

Bake 10 minutes or until cups are golden and crisp. Carefully lift shells out of pans; cool completely on a wire rack lined with paper towel.

To serve, spoon some strawberries with juices into each shell. Top  1⁄4 of cup with shrikhand , spoon remaining berries and juices over it and drizzle with 2 tsp of honey.

Banana Bread with Coconut and Walnuts


1 Cup Plain Shrikhand

1 1/2 Cups whole-wheat flour
1 Teaspoon baking soda
1/4 Teaspoon ground cinnamon
1/4 Teaspoon kosher salt
3/4 Cup sugar
2 Tablespoons vegetable oil
1 1/2 Cups coarsely mashed ripe bananas (about 3)
1 Teaspoon vanilla extract
1/2 Cup coconut flakes
1/2 Cup walnut halves

Preheat oven to 350°F.

In a bowl, whisk together first 4 ingredients. In a large bowl, beat sugar and shrikhand. Stir in oil, bananas  and vanilla. Fold in flour mix, coconut and walnuts. Pour into greased 9-by 5-inch pan. Bake for 75 minutes. Let cool on rack and serve.

Shrikhand Tarts

Ingredients (Filling)    

2 Containers (250g) of Saffron Cardamom Shrikhand

Ingredients (For the pastry)    

150g Plain flour

2 Tbsps. icing sugar
75g Cold unsalted butter (cubes)
2-3 Tbsps. iced water
Butter for greasing

To make the pastry cases, put the flour, icing sugar and butter in a food processor and blitz until the consistency is like breadcrumbs. Pour in the water while the processor is on until balls of dough form(don’t over process). Turn the dough out onto a floured surface and knead it lightly into a ball. Wrap it in Clingfilm and pop it in the fridge for at least half an hour.

Put the oven to 180C at this point.

Grease each tart tin with the extra butter - around the sides and the bases – and set aside.

Take the pastry out of the fridge and divide it into 4 equal sized balls. Roll each ball out until it’s a few millimeters thick and then line each tart tin. Pop these in the freezer for 10 minutes.

Take them out of the freezer, line them with greaseproof paper and baking beans and bake them for 10 minutes.

After 10 minutes, take the paper and baking beans off and then bake them again until they are golden brown – another 5-8 minutes. Leave them to cool in their cases and then on a wire rack.

Mix Shrikhand with chopped pistachios and leave to cool in the fridge until you’re ready to serve.

Compile the tarts by simply spooning the Shrikhand into the pastry cases and sprinkling pomegranate and more chopped pistachios on top.

Made with real blueberries, a smidge of honey and shrikhand, which adds the tang and creaminess cheesecake, is known for.

Ingredients (for the cheesecake section)    

130g (1 container) Vanilla Shrikhand

2,5 Cups whole-milk yogurt
3/4 Cup crushed crackers
1/3 Cup honey
2 Tablespoons fresh squeezed lemon juice
0,5 Teaspoon vanilla extract
Ingredients (for the blueberry section)    

2 Cups blueberries (frozen or fresh)

3 Tablespoons honey
1 Tablespoon fresh squeezed lemon juice

In your blender or food processor, puree the blueberries, honey, and lemon juice.

Whisk shrikhand into the yogurt until smooth. Add the crackers, honey, lemon juice, and vanilla, and stir.

To assemble the popsicles, spoon 3 tablespoons of the yogurt mixture into popsicle cups and freeze for 30 minutes. Then spoon in 3 tablespoons of the blueberry mixture, insert wooden popsicle sticks, and freeze for another 30 minutes. Then add another 3 tablespoons of the yogurt mixture, being careful not to disturb the popsicle stick, and freeze until the popsicles are cured, at least 4 hours, but preferably overnight.

Shrikhand Berry Trifle


3 Cups Vanilla Shrikand

4 Cups fresh sliced strawberries,
or assortment of berries

2 Tbsp. sugar
The juice and zest of one Navel orange
4 Cups cubed  pound cake (sponge cake)

Mix the berries, sugar, and the juice and zest of orange, tossing to coat. Set aside for 15-20 minutes.

In one of 6 wine glasses or glass bowls Place 1/3 cup cake cubes, 1/3 cup berries and 1/4 cup Shrikhand , repeat process ending with Shrikhand. Repeat with the remaining glasses. Refrigerate trifles until ready to serve. Top with a mint if desired.

One large trifle can be made if desired.

Shrikhand Berry Trifle

A fool is a traditional English dessert and is open to tons of variation. Try any fruit you have handy, berries and stone fruits are great, or switch to all cream or Shrikhand. If your kids are fruit averse, this can be a great way to make it fun.


1/2 Cup plain Shrikhand

1 Cup raspberries, plus more for garnish
1/2 Cup heavy cream
2 Tablespoons honey

In your food processor or blender, puree the raspberries. Pour into a small fine mesh strainer, or cheesecloth, set over a bowl and strain out the seeds.

In a large bowl, whip the cream to stiff peaks, add the honey, and then gradually add in 2 tablespoons of Shrikhand at a time. When the mixture is nice and thick and forms stiff peaks, fold in the raspberry puree. Spoon into a large glass or ice cream dish, and mix whole raspberries throughout. Cover and chill for at least an hour, or overnight. Serve and enjoy!

Peaches and Cream Popsicles (makes 10)

Summer fruits are so sweet and delicious that they can carry a dessert by themselves without much sugar. These peaches and cream ice pops, for example, are delicious and refreshing treat for a hot day. Each pop is sweetened by just by a bit of sugar already there in Shrikhand–as little as a quarter tablespoon. The peaches and banana do the rest of the work.

The banana also helps give these pops a little bit of structure. As with all frozen pops, the longer you can give them to set up, the better. We like to plan on doing them overnight. It can be hard to wait, but it’s worth it!


1 1/2 Cups plain / any fruit flavoured Shrikhand

5 Ripe peaches
2 Ripe bananas
1 Cup water
2 Tablespoons fresh squeezed lime juice

Combine all of the ingredients in a blender. Pour into ice popsicle cups or traditional popsicle molds. Freeze for 45 minutes, insert popsicle sticks, and continue to freeze until popsicles are set, preferably overnight.


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