5-minute Indian Dessert! - Shrikhand




Introduction: 5-minute Indian Dessert! - Shrikhand

It's going to take longer to tell the story of this dessert than it is to prepare it! (or eat it!) Making Shrikhand the proper way takes hours, but do it my way and it'll be ready in less than 5 minutes!

Here's what you'll need:

  • Electric Mixer/Bowl
  • Packet of MTR Badam Feast (100g) $2.99
  • Container of whipped cream cheese (8oz) $1.87

But first, the backstory...

I first enjoyed Shrikhand in London over a dozen years ago, in one of those great Indian Bhel Poori restaurants on Drummond Street behind Euston Station. (I'm not sure which one; it might have been the Diwana?)

I then emigrated to the USA and any time I was in an Indian restaurant I asked for Shrikhand, but for all the years I've been here I never found it anywhere. So I decided to make my own... I followed many Indian recipes but never got the flavor or the texture right. Recipes called for yoghurt, and I tried plain, I tried Greek, I made my own - but it was never right. And I tried flavoring with cardamon but never got the flavor right either.

Then years later, an Indian store opened in our town, and among the things I tried there was a packet of flavoring called "MTR Badam Feast", intended for milk drinks and desserts. Well blow me over - it was the exact flavor I remembered for Shrikhand. All I needed to do now was work on the texture, which to my recollection had been far less like yoghurt and more like butter, or ... maybe ... cream cheese? Well, why not? ... I tried it, with the Badam Feast, and could not believe that I had stumbled on the perfect recipe at last. Given it was some years since I had it, this was exactly the treat I remembered!

(By coincidence, I had to return to London later that year, and I stopped off at Drummond St to check my recollection. Yes, it was spot on! This quick & easy substitute really is a good copy of the style of Shrikhand they serve in London...)

So... how to make it? Could not be simpler. Read on...

Step 1: Empty the Cream Cheese Into the Mixing Bowl

Empty the cream cheese into the mixing bowl... I used whipped cream cheese - you don't have to, you can use the regular kind and just whip it more in stage 3...

Step 2: Add Half a Packet of MTR Badam Feast

Add MTR Badam Feast to taste.  I find half a packet to a tub of cream cheese is just about right for my taste.

Step 3: Mix

Give it a good mixing.  All the dry powdery Badam Feast should be absorbed.

Step 4: Put Back Into Cheese Container and Wait

Put the mixture back into the cheese container and wait.  We do this to give some of the ingredients in the Badam Feast  (such as the sugar) a few minutes to dissolve better, which makes the final product a little smoother.

Step 5: Serve & Eat!

The quantity we made should serve 4 to 6 people.  Serve in a small round bowl - the one in the picture is actually way too large - you should pick one that lets you serve a smaller portion and which you can level flat with a knife across the top.  Unfortunately I don't have anything like that so I'm pigging out here on about a third of the mixture :-)

If you are a restauranteur, you could sell this for about $3 per serving, at a cost to you of about 50 cents, almost no effort, and ingredients you can keep on hand for some time without spoiling!

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    6 years ago

    I think it is likely that the restaurant in England was using a shortcut version of the recipe, most likely something from a mix, which would explain why this tastes the same. I have never had shirkhand, but I have worked in food service and trust me, there is very little that is actually made by hand, from scratch in most restaurants.

    I also was thinking, since the whipped cream cheese gave you the flavour you were looking for, perhaps paneer would work better than yoghurt, if you want to make your own.


    6 years ago on Introduction

    If you came here looking for something to do with a packet of Badam Feast, try my recipe for Badam Halwa: https://www.instructables.com/id/5-minute-Badam-Halwa/


    10 years ago on Introduction

    it is actually quite easy to make shrikhand from greek yoghurt. there are a number of recipes on the net. you can add sugar, cardamom and chopped nuts to taste. of course one of the most popular versions of shrikhand in mumbai (maharashtra) is amrakhand (made by adding mango pulp to shrikhand)

    i think shrikhand is a tremendous dish but i have found that people from other indian states dont like the taste. it is not something everyone likes instantly.


    Reply 10 years ago on Introduction

    OK, as someone who has had the real stuff, would you try this recipe and let us know how it compares? (And if it is very different, how does it stand in its own right as a dessert?) I think the problem I had was that the guys in London were making something that was different from the way Shrikhand is usually made. Although they may not have been making it exactly this way! Its possible they sweetened it and dumbed it down to make it more acceptable to a wider audience.

    I did actually make it from Greek yoghurt in one earlier attempt and it was OK but it wasn't remotely similar to the dessert I was trying to recreate. I also did it the hard way once, making it from scratch, squeezing it out through a muslin cloth bag etc!

    The only difference between this hacker recipe and what I remember from Drummond St (where this was made in several different restaurants, but all tasting very similar) is that Badam Feast has almonds and other solid matter in it, whereas the restaurant version was completely smooth like butter. You could strain the Badam Feast first if you wanted an exact duplicate, but I happen to like it just the way it comes.

    Now if someone could post a recipe on how to make a Badam Feast lookalike, that would be cool too!

    Talking of Amrakhand - I did once order AMUL brand Shrikhand and Amrakhand by mail - but although it was great, it was more like an ice cream or kulfi and had to be shipped frozen. Still wasn't what I was looking for.


    Reply 10 years ago on Introduction

    i appreciate your zeal for shrikhand. i will try your recipe if i can find the mtr badam feast mix here

    you need to pass the greek yogurt through muslin to collect the concentrated cream. otherwise it tends to be a bit watery. good luck