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Blogging Marathon# 29: Week 1/ Day 3 Theme: Cooking with Colors Dish: Strawberry Shrikhand -- Red For the final day of this week's BM, I made a delicious and colorful Shrikhand with Strawberries. Shrikhand is nothing but sweetened strained yogurt that is usually made in Maharashtra and Gujarat. At one point in my life, I would have said a "BIG NO" to Shrikhand because I considered yogurt savory and it was sacrilege to add sugar to yogurt. Now that I'm older and wiser I know how tasty this combination could be.


46 serving

Total time

20 minutes




  • 1 cups yogurt ((I used 2% Greek ))
  • ¼ cup sugar ((or adjust as per taste))
  • 2 tbsp honey
  • 6 tbsps Strawberry (Pulp (Blend ½cup of fresh/ frozen strawberries))
  • ¼ tsp cardamom (Ground (elaichi))
  • 2 tbsps pistachios (- lightly toasted for garnish)
  • 1 cup strawberries ((optional))
  • 2 tsp balsamic vinegar
  • 3 tbsps sugar ((or adjust as per taste))


  1. Prepare the Yogurt: Place the yogurt in a cheese cloth lined sieve on a bowl to catch the liquid. Set this aside for 1-2 hours in the fridge.
  2. To make Shrikhand: Whisk all the ingredients in a medium size bowl and refrigerate at least for 2 hours before serving.
  3. For Strawberry Puree: Combine all the ingredients listed in a small sauce pan and cook on medium flame until the strawberries are mushy and the sugar is dissolved. Cool completely and store in a clean airtight container, use as needed on pancakes, ice creams etc.
  4. View the recipe instructions at Cook's Hideout

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