|Place of origin||India|
|Main ingredients||Yogurt, sugar, cardamom or saffron|
|Cookbook: Shrikhand Media: Shrikhand|
|This article needs additional citations for verification. (April 2012)|
Shrikhand is an Indian sweet dish made of strained yogurt. The origin of Shrikhand may be traced from Mahabharata where there are tales that Bhim invented this recipe and named it after Shri Krishna i.e. 'Shrikhanda'. Another set of opinion say that Shrikhand was invented in 'Mudpaak Khana' (मुदपाक खाना) of Bajirao Peshwa. Hence it is very popular in Maharashtra and Gujarat, but not known in other parts of Country.  It is one of the main desserts in Maharashtrian cuisine and Gujarati cuisine. Preparation of this dish is very simple but it takes some time to process yogurt properly. It is believed to have been invented around 400 B.C.E. 
To prepare shrikhand, yogurt is tied in a muslin (cotton) cloth and left under pressure to drain. In the past, it used to be hung from a wall to achieve the desired thickness. The strained yogurt, referred to as "Chakka" (चक्का), and sugar are mixed thoroughly in a deep bowl. Cardamom, saffron, and any other flavors are then added and mixed. It is then left in the refrigerator for the sugar to dissolve. The dish is served chilled.
A popular variation of shrikhand in Maharashtra is Amrakhand (आम्रखंड), which is shrikhand blended with mango pulp. Another variant of shrikhand, Matho (મઠો), is served as a sweet dish or dessert particularly in Gujarati cuisine.
In Gujarati cuisine, shrikhand is eaten as either a side-dish with breads such as poori (usually "khaaja poori", which is a savory fried flaky bread) or as a dessert. It is commonly served as part of a vegetarian thali in Gujarati restaurants and is popular as part of wedding feasts. It is often served chilled as a counterpoint to hot and spicy curries. Dried and fresh fruit such as mango are also added.
One another less popular dish, in fact a variant of the shrikhand is 'Shedki' (Gujarati: શેડકી), particularly famous in the town of Khambhat (Cambay) in Gujarat. The dish is a liquified version of Shrikhand served chilled with rose petals in it, which is served in earthen pots.