Winter Spl Strawberry Yoghurt Recipe
Winter Spl Strawberry Yoghurt Recipe is a easy Indian recipe that serves 4. 260 calories per serving. Recipe by Your Food Lab on YouTube.
Prep: 6 hrs 15 min | Cook: 10 min | Total: 6 hrs 40 min
Cost: $40.07 total, $10.02 per serving
Ingredients
- 1 kg Fresh Full-Fat Yogurt (Do not use sour yogurt; should be thick and creamy)
- 7 tablespoons Granulated Sugar (Adjust to taste; approx 90 g)
- 250 g Fresh Strawberries (Hulls removed, washed thoroughly)
- 1/4 cup Biscuit Crumble (Store‑bought butter biscuits crushed; optional garnish)
- 50 g Fresh Strawberry Slices (for garnish) (Thinly sliced)
Instructions
Set Up Straining Station
Place a deep bowl inside a strainer, line the strainer with a double layer of muslin cloth, and set a heavy plate on top to act as a weight.
Time: PT10M
Drain Yogurt Overnight
Transfer the 1 kg of fresh yogurt into the muslin cloth, gather the corners, and tie securely. Hang the cloth over the strainer and place the whole assembly in the fridge for at least 5‑6 hours or overnight.
Time: PT6H
Whisk Hung Curd
After the yogurt has drained, transfer the thickened curd into a mixing bowl and whisk (or use a hand mixer) until smooth and creamy. If the texture is too tight, add a splash of milk.
Time: PT5M
Blend Strawberry Puree
Wash and hull the strawberries, then blend them with 7 tablespoons of sugar until a fine puree forms.
Time: PT5M
Cook Puree to Jam‑Like Consistency
Pour the strawberry puree into a saucepan, bring to a gentle boil, then reduce to a simmer for 7‑8 minutes, stirring frequently, until it thickens to a jammy texture.
Time: PT10M
Temperature: Medium heat
Cool Puree
Transfer the cooked puree to a shallow bowl and let it reach room temperature.
Time: PT15M
Fold Puree into Hung Curd
Gently fold the cooled strawberry puree into the whipped hung curd until fully incorporated, being careful not to over‑mix.
Time: PT5M
Chill the Shrikhand
Cover the bowl and refrigerate for at least 1 hour to let the flavors meld and the texture set.
Time: PT1H
Serve and Garnish
Spoon the chilled strawberry shrikhand into serving bowls, top with biscuit crumble and fresh strawberry slices.
Time: PT5M
Nutrition Facts
- Calories
- 260
- Protein
- 6 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free (omit biscuit crumble)
Allergens: Milk, Wheat (if biscuit crumble is used)
Ingredient Substitutions
- Instead of Fresh Full-Fat Yogurt: Full-fat Greek yogurt, Labneh
- Instead of Granulated Sugar: Honey (use less), Maple syrup (adjust amount)
- Instead of Fresh Strawberries: Frozen strawberries (thawed)
- Instead of Biscuit Crumble: Graham cracker crumbs, Digestive biscuit crumbs
- Instead of Fresh Strawberry Slices (for garnish): Raspberry slices, Mango cubes
Equipment Needed
- Muslin Cloth
- Strainer
- Large Bowl
- Heavy Plate or Weight
- Whisk or Hand Mixer
- Blender or Food Processor
- Saucepan
- Spatula
- Serving Bowls
- Spoon
Critical Steps — Do Not Skip
- Drain Yogurt Overnight
- Cook Puree to Jam‑Like Consistency
- Fold Puree into Hung Curd
- Chill the Shrikhand
Chef Tips from the Video
- Use full‑fat yogurt for a richer, creamier shrikhand.
- Add a pinch of ground cardamom to the whipped curd for an authentic Indian aroma.
- Chill serving bowls beforehand for an extra refreshing bite.
- For extra sparkle, drizzle a thin ribbon of honey over the garnish just before serving.
Troubleshooting
Yogurt is too sour, making the shrikhand taste off.
Use fresh, full‑fat yogurt with a neutral taste; if only sour yogurt is available, add a pinch of baking soda to neutralize acidity.
Hung curd is not thick enough after draining.
Extend the draining time by another 2‑3 hours or use a finer muslin cloth; alternatively, add a tablespoon of powdered milk to increase thickness.
Strawberry puree remains watery after cooking.
Continue simmering on low heat, stirring constantly, until the mixture reaches a jam‑like consistency; you can also add a teaspoon of cornstarch slurry.
Final shrikhand is runny.
Make sure the hung curd is well‑drained and the puree is fully reduced; fold gently and chill for at least an hour before serving.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the hung curd a day ahead and keep it covered in the fridge.
- Strawberry puree can be cooked and cooled up to 2 days in advance; store separately.
- Combine puree and curd just before serving for the best texture.
Frequently Asked Questions
What is the cultural significance and history of Strawberry Shrikhand in Indian cuisine?
Shrikhand is a traditional Indian sweet made from hung yogurt, originally flavored with saffron, cardamom, or mango (amrakhand). Using strawberries is a modern, seasonal twist that showcases the versatility of the base while keeping the classic creamy texture.
What are the traditional regional variations of Shrikhand in Indian cuisine?
In Gujarat and Maharashtra, shrikhand is often flavored with saffron and cardamom, while in South India it may include pistachios and rose water. Mango (amrakhand) is popular in the summer, and now fruit purées like strawberry are emerging as contemporary variations.
How is authentic Shrikhand traditionally served in Indian households?
Authentic shrikhand is served chilled in small bowls, garnished with chopped nuts such as pistachios or almonds, and sometimes a drizzle of saffron‑infused milk. It is a festive dessert for celebrations like Diwali and weddings.
What occasions or celebrations is Strawberry Shrikhand traditionally associated with in Indian culture?
While strawberry shrikhand is a modern adaptation, shrikhand itself is a staple at festivals, weddings, and special family gatherings. The strawberry version is perfect for summer parties and birthday celebrations when strawberries are in season.
What makes Strawberry Shrikhand special or unique in Indian cuisine?
It combines the classic tangy‑creamy texture of hung yogurt with the bright, sweet flavor of fresh strawberries, creating a vibrant pink dessert that looks as festive as it tastes. The use of fresh fruit adds natural sweetness and reduces the need for excessive sugar.
What are the most common mistakes to avoid when making Strawberry Shrikhand?
Common errors include using sour yogurt, not draining the yogurt long enough, over‑cooking the strawberry puree so it becomes dry, and folding the puree too vigorously which can break the creamy texture. Follow the straining time and gentle folding steps for best results.
Why does this Strawberry Shrikhand recipe use a hung curd instead of plain yogurt?
Hung curd removes excess whey, giving the shrikhand a dense, cheese‑like consistency that holds the strawberry puree without becoming watery. This traditional technique is essential for the authentic mouthfeel of the dessert.
Can I make Strawberry Shrikhand ahead of time and how should I store it?
Yes. Prepare the hung curd and strawberry puree up to 2 days in advance, store each in airtight containers in the refrigerator, and combine just before serving. Keep the finished shrikhand chilled and consume within 3‑4 days.
What does the YouTube channel Your Food Lab specialize in?
The YouTube channel Your Food Lab focuses on easy‑to‑follow home cooking tutorials, often highlighting seasonal ingredients and simple techniques that bring Indian flavors to everyday kitchens.
How does the YouTube channel Your Food Lab's approach to Indian cooking differ from other Indian cooking channels?
Your Food Lab emphasizes minimal ingredient lists, clear visual steps, and practical tips for home cooks, whereas many other channels may use more elaborate preparations or professional kitchen equipment.
Last updated: August 25, 2026
