Uploaded January 2026 | Updated September 2026, 3 weeks ago
This is an easy 3-ingredient Strawberry Shrikhand that turns out super delicious and beautifully creamy. 🍓✨
I’ve also shared my special way of plating it with biscuit crumble and chopped strawberries, perfect to make this strawberry season.
Do give it a try. Happy cooking! ❤️🍽️
Power meets precision in every blend!
Say hello to the BLP 2.0, now available on Amazon, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀
Happy shopping! 🛍️
Link - amzn.in/d/0nhLQIe
Full written recipe - Strawberry Shrikhand
Prep time: 10 minutes (plus hanging time)
Resting time: 12–15 hours
Cooking time: 15 minutes
Serves: 4–5
Ingredients:
Hung Curd Base
DAHI | दही 1 KG
Strawberry Compote
STRAWBERRY | स्ट्रॉबेरी 250 GRAMS
SUGAR | शक्कर 7 TBSP
For Garnish
BISCUIT CRUMBLE | बिस्किट का चूरा
CHOPPED STRAWBERRIES | कटी हुई स्ट्रॉबेरी
MINT LEAVES | पुदीना
Method:
Place a strainer over a bowl and line it with a double-layered muslin cloth. Add the dahi to the cloth, gather the edges together, twist gently, and lightly squeeze to remove as much free whey as possible.
Place the tied curd back into the strainer, cover with a plate, and place a weight on top. Transfer this setup to the refrigerator and allow it to hang for 12–15 hours or overnight.
After resting, remove the weight and plate. You will notice the curd has reduced significantly and thickened to a paneer-like consistency, with whey collected below.
Transfer the hung curd to a fine sieve. Using a spatula, press it through to remove any remaining graininess.
Once sieved, whisk the curd vigorously for 3–4 minutes until it becomes completely smooth, light, glossy, and airy. Scrape down the whisk to ensure even texture. The shrikhand base is now ready.
Clean and wash the strawberries. Trim the tops and transfer them to a mixer jar. Add sugar and blend into a smooth purée.
Transfer the purée to a saucepan and place it on medium flame. Bring it to a boil, then continue cooking while stirring continuously until it thickens to a jam-like consistency that coats the back of a spoon. This will take about 10–12 minutes.
Remove from heat and allow the compote to cool completely. It will thicken further as it cools. Do not mix while warm.
Once the compote is fully cooled, add it to the shrikhand base in small batches, mixing gently after each addition.
For a uniform pink shrikhand, mix fully until evenly coloured. For a marbled or streaked effect, fold lightly and stop early.
Your Strawberry Shrikhand is ready smooth, light, balanced, and naturally flavoured. Chill before serving for best texture and flavour.
Garnish with biscuit crumble, chopped strawberries, and mint leaves before serving.
#YFL #SanjyotKeer #strawberryrecipes #strawberryshrikhand
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Hung Curd 1:08
Shrikhand Base 3:40
Strawberry Base 4:42
Final Process 6:00
Plating 7:15
Outro 8:28
This is an easy 3-ingredient Strawberry Shrikhand that turns out super delicious and beautifully creamy. 🍓✨
I’ve also shared my special way of plating it with biscuit crumble and chopped strawberries, perfect to make this strawberry season.
Do give it a try. Happy cooking! ❤️🍽️
Power meets precision in every blend!
Say hello to the BLP 2.0, now available on Amazon, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀
Happy shopping! 🛍️
Link - amzn.in/d/0nhLQIe
Full written recipe - Strawberry Shrikhand
Prep time: 10 minutes (plus hanging time)
Resting time: 12–15 hours
Cooking time: 15 minutes
Serves: 4–5
Ingredients:
Hung Curd Base
DAHI | दही 1 KG
Strawberry Compote
STRAWBERRY | स्ट्रॉबेरी 250 GRAMS
SUGAR | शक्कर 7 TBSP
For Garnish
BISCUIT CRUMBLE | बिस्किट का चूरा
CHOPPED STRAWBERRIES | कटी हुई स्ट्रॉबेरी
MINT LEAVES | पुदीना
Method:
Place a strainer over a bowl and line it with a double-layered muslin cloth. Add the dahi to the cloth, gather the edges together, twist gently, and lightly squeeze to remove as much free whey as possible.
Place the tied curd back into the strainer, cover with a plate, and place a weight on top. Transfer this setup to the refrigerator and allow it to hang for 12–15 hours or overnight.
After resting, remove the weight and plate. You will notice the curd has reduced significantly and thickened to a paneer-like consistency, with whey collected below.
Transfer the hung curd to a fine sieve. Using a spatula, press it through to remove any remaining graininess.
Once sieved, whisk the curd vigorously for 3–4 minutes until it becomes completely smooth, light, glossy, and airy. Scrape down the whisk to ensure even texture. The shrikhand base is now ready.
Clean and wash the strawberries. Trim the tops and transfer them to a mixer jar. Add sugar and blend into a smooth purée.
Transfer the purée to a saucepan and place it on medium flame. Bring it to a boil, then continue cooking while stirring continuously until it thickens to a jam-like consistency that coats the back of a spoon. This will take about 10–12 minutes.
Remove from heat and allow the compote to cool completely. It will thicken further as it cools. Do not mix while warm.
Once the compote is fully cooled, add it to the shrikhand base in small batches, mixing gently after each addition.
For a uniform pink shrikhand, mix fully until evenly coloured. For a marbled or streaked effect, fold lightly and stop early.
Your Strawberry Shrikhand is ready smooth, light, balanced, and naturally flavoured. Chill before serving for best texture and flavour.
Garnish with biscuit crumble, chopped strawberries, and mint leaves before serving.
#YFL #SanjyotKeer #strawberryrecipes #strawberryshrikhand
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Hung Curd 1:08
Shrikhand Base 3:40
Strawberry Base 4:42
Final Process 6:00
Plating 7:15
Outro 8:28
