By Akshara
February 28, 2026
Shrikhand is traditionally made from hung curd, but a plant-based version can deliver the same creamy texture using thick coconut or almond yoghurt. During Holi, chilled sweets are preferred as they balance the festive meal. This dairy-free variation keeps the familiar flavours of saffron and cardamom while adapting to modern dietary preferences. The key is properly straining the yoghurt to achieve the right thickness.
2 cups thick coconut or almond yoghurt ½ cup powdered sugar or maple syrup ¼ tsp cardamom powder A pinch of saffron soaked in 1 tbsp warm almond milk 2 tbsp chopped pistachios or almonds
Place plant-based yoghurt in muslin and hang for 3–4 hours to remove excess liquid.
Transfer the thickened yoghurt to a bowl and whisk until smooth.
Add sweetener, cardamom and saffron milk. Mix until fully incorporated.
Chill for at least 1 hour to allow flavours to develop.
Garnish with nuts and serve cold.