Recipe

Strawberry Shrikhand

2.5 hours
Easy
A silky, strained yogurt swirled with a strawberry jam and warm cardamom to create a dessert that's equally rich and refreshing. Decorated with fresh berries and crunchy pistachios, it's a simple showstopper that feels indulgent without the fuss.
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Sweet, creamy, and bursting with peak-season strawberries, this Strawberry Shrikhand is an effortless dessert that lets fresh local fruit shine. Inspired by the classic Indian dessert, it combines thick, strained yogurt with a homemade strawberry jam, fragrant cardamom, and crunchy pistachios for a treat that's rich, refreshing, and perfect for summer gatherings. It's a simple way to celebrate the best of the season with just a handful of ingredients.

About the Chef

Equally talented as a chef and an activist, Joshna Maharaj has built her career around a powerful belief: that chefs and social gastronomy can bring the values of hospitality, sustainability, and social justice to every dining table.

A two-time TEDx speaker, educator, author, and former host of CBC Radio's Kitchen Helpdesk, Joshna is a leading voice in conversations about food systems and our relationship with food. Her award-winning book, Take Back the Tray, explores her work creating new models for institutional food procurement and service, helping transform the way people experience food in schools, hospitals, and other public institutions.

Chef Joshna Maharaj

Strawberry Shrikhand

Ingredients
  • 800g full-fat yogurt
  • 1lb (about 30) medium strawberries, divided
  • ⅓ cup honey
  • ¼ cup water
  • ¼ tsp ground cardamom
  • Pinch of sea salt
  • 75g shelled pistachios, finely chopped
Directions
  1. Get all your ingredients out on the counter. Read through the recipe, then pull out the equipment you’ll need.
  2. Line a fine-mesh sieve with a piece of cheesecloth and place over a bowl. Pour the yogurt into the cheese cloth, pull the edges together, twist and squeeze. Place bundle back into the sieve and place a weight like a can on top for at least 2 hours.
  3. Wash the strawberries and drain well. Trim the greens from the strawberries, place half of them in a bowl and set aside. Place the other half in the carafe of a blender, add the honey and water and blend until smooth.
  4. Pour the strawberry puree into a large sauté pan on medium heat and cook until jammy and thickened, stirring frequently. Remove from heat and cool completely. Finely dice the remaining strawberries and set them aside.
  5. Place the strained yogurt in a bowl and whisk to loosen until smooth. Add the ground cardamom, salt and cooled strawberry jam and whisk again. Add half of the chopped strawberries and chopped pistachios to the mixture and fold to combine. Spoon into serving bowls and garnish with remaining chopped strawberries and pistachios.
Tagged:
Food and Drink
Health and Wellness

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