Blueberry Shrikand

A beautiful yoghurt based dish.

Shrikant recipe

Shrikand, that glorious thick yoghurt dessert with fruit and honey pureed into the yoghurt, transforming it into a silken, more-ish dish loved by many in India..

You might like to browse our Yoghurt dishes here, and our Desserts here. Or be inspired by our Summer collection here.

Shrikant recipe

Blueberry Shrikand

Cuisine: Indian
Prep time: 10 mins + draining time for yoghurt
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it

0.5 cup drained, thick yoghurt (obtained by straining a cup or so of yoghurt for at least 2 hours and overnight if possible. See this post for details.)
2 Tbsp organic honey
20-25 blueberries, pureed (they can be frozen blueberries)
A pinch of cardamom powder
A pinch of salt
A few cashews, broken into small pieces

Mix all the ingredients together and chill before serving. Top with the cashews and whole blueberries. The cashews are essential, a wonderful contrast to the creaminess of the yoghurt mix.

Eat and enjoy!

Shrikant recipe

17 thoughts on “Blueberry Shrikand”

  1. It’s so interesting to read your posts about autumn while in Seattle we are (trying) to have spring. Yes, shadows make autumn, well, autumn. And the smell of leaves. You mentioned Arvo Part. Last December we heard a couple of his pieces sung by Seattle Pro Musica, Seattle’s world-class choral group. You are right, his music is more suited for the long-shadowed autumn. Wonderful photos.

    Hi victoria, it is wierd when you are reading about the opposite season. I have been a huge fan of Arvo Part for about 15 years. I have mixed feelings about it being performed. Sometimes the silence in his music is not understood or given credence by the people performing it. But when they get it right, oh it is so good. And thanks for you lovely comment.

  2. How beautiful – the lotus bloom and close to indicate what its time for. I am looking forward o your 13 Treasure Happiness Soup.

    Food is indeed a joyful experience. I still remember as a toddler whenever we visited our ancestral home, I’d be over enthusiastic to get ready and go to have breakfast at our neighbour’s place – Akka, as I call her, makes the most wonderful idlis that one could have ever tasted. A couple of clouds scooped from tiny moulds especially for me and bit of coconut chutney on the side. That’s how my love for food began.

    Hi Lakshmi, I loved your story about idlies getting you hooked on food. I can understand why.


    … and you leave lovely comments. Your fabric work is so lovely – I am glad we ran into each other.

  4. wow!! is that good or what! i’ve been seeing shrikhand recipes all over the blogs, its high time i tried one! 🙂 love your creative writing and ofcourse the pics too!

  5. I will definitely make this joghurt Jennifer! I also love making my own joghurt, usign bio-ingreidients..that way I know what I’m eating. this recipe looks and I’m sure, is delicious. Your mood is very autumn too, content and serene, noticing the negative space around you(art term), which defines the obvious beauty we see first. Your photos convey that beautifully. Especially in your joghurt shoot where the shadows are prominent. Beautiful!

    One of the things that is really nice about holidays is that it gives you the space to think about things that you would normally not have time to do. I have been thinking a lot about photography and my frustration with food photography is that it is so “bland” and uniform in many many respects. Bring in the shadows, I say. The contrast. The lusciousness of the dish.

    Unfortunately, when my hols are over, I will be back to the quick shoot whenever I get time to cook, rather than having the luxury to chase the light. C’est la vie.

  6. I am so glad to see that you made the shrikhand and liked it! 🙂 I would definitely let the yogurt sit overnight the next time I make it. I used to make my own yogurt once upon a time till I started getting lazy!
    Did you know that lotus is the national flower of India?
    I like the name you have given your feel-good soup.: D …and love the pic of the shadows cast by the sunlight filtering thro’ the trees.

    Oh, I loved it! More yoghurt draining as I write. Do try making your own again – it is very very good. Thanks for noticing my pics. I had forgotten that the lotus was the national flower – isn’t the Amazonian one awesome?

  7. the color is beyond beautiful, and i love the shadows in the picture.

    even though we’re right in the middle of spring where i am, this post makes me long for autumn!

    Hi michelle. Thank you for your lovely comment. Yes, autumn is so special here. And an incredibly long season. Winter still has not hit, and I hope that continues for a while yet. I am not a lover of cold weather.

  8. beautiful photos!!!blueberry shrikand has an such a pleasing color..loved it:)

    Thank you! The colour is amazing against the black and white, isnt it? I just had a look at your mango kulfi. Mmmmm Yum.

  9. I am glad that my shrikhand inspiration passed on from TBC to you 🙂 You & TBC did well adding your own twist on the shrikhand. Your shrikhand photos are also vibrant & lovely!

    Yay! Glad you dropped by and let me know. I will add your link to my post. This is a real find for me and will become a regular. Thank you so much!

  10. [PS] This is a fun blog, I’ll have to check it often. We have a perfect day to enjoy shrikhand today, so later!

    Thanks Mango Power Girl – I deleted your twin comment as requested. I think the link works Ok.

  11. That looks really good! What an amazing colour!

    Hi Kevin. Yes, an extraordinary colour, isn’t it? I made it a second time and it is just as rich in colour the second time round.

  12. You wouldn’t believe how far the Happiness Soup has travelled. I’m always meeting up with people, who say, oh by the way I cooked VegeYum’s happiness soup the other day – it’s the best soup ever!
    Amazing. I must cook it soon.

    Really? Wow. It is a wonderful soup and I can’t wait for it to be cold enough ….

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