Shrikhand Recipe (Indian Yogurt Dessert)

A bowl of shrikhand decorated with pistachios and saffron threads and a bowl of pistachios in the background.

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Shrikhand Recipe (Indian Yogurt Dessert)

A traditional recipe for kesar pista shrikhand, a creamy, no-cook Indian dessert popular in Maharashtra and Gujarat made with strained yogurt (or Greek yogurt), saffron, cardamom, and sugar.

Prep Time15

Straining Time8

Total Time8 15

Servings: servings

Calories: 231kcal

Author: Karishma Pradhan

Equipment

Cheesecloth or a very thin t-shirt
Fine mesh sieve or strainer
Mortar and pestle optional
Whisk or electric mixer | optional

Ingredients

4 cups full-fat plain yogurt or 3 cups full-fat plain Greek yogurt*
⅛ teaspoon saffron threads
1 tablespoon milk
⅛ teaspoon cardamom seeds*** or a pinch of cardamom powder
½ cup powdered sugar sifted**
A pinch of salt
2 tablespoons chopped pistachios plus more for topping

US Customary - Metric

Instructions

Make the pouch: Lay a cheesecloth over a strainer set over a medium mixing bowl. Pour 4 cups full-fat plain yogurt or 3 cups full-fat Greek yogurt into the center of the cloth and tie the ends into a tight knot to form a pouch, sealing the yogurt.
Strain: If using plain yogurt, transfer the strainer/bowl equipment to the fridge and strain for at least 8 hours (up to 24 hours). Discard the whey or set aside for smoothies.
If using Greek yogurt, place a heavy weight (such as a mortar or cast-iron skillet) over the cloth — strain at room temperature for 2 hours.
In either case, the mixture should have thickened considerably to the consistency of room-temperature cream cheese and should yield about 2 cups (or 14 - 15 ounces). Transfer the yogurt to a large bowl.
Make the saffron milk: Finely chop ⅛ teaspoon saffron threads with a knife (or use a mortar and pestle to do so). Don't worry about getting them too fine; this is just to help enhance the color.
In a small bowl, add 1 tablespoon milk. Microwave for 10 - 15 seconds until hot, then add the saffron and mix until the color changes to yellow.
Grind the cardamom: Grind ⅛ teaspoon cardamom seeds*** in a spice grinder or crush with a mortar and pestle until fine.
Mix: Add the saffron milk, ½ cup powdered sugar, ground cardamom, and A pinch of salt to the yogurt. Mix thoroughly until nice and smooth with a spoon -- or, for a creamier consistency, use a whisk until light and fluffy.
Season to taste, adding more salt if necessary to offset the sweetness.
Chill: Transfer to a serving dish, and chill with plastic wrap for at least 4 hours in the fridge up to overnight.
Serve: About 30 minutes before serving, remove from the fridge. If needed, you can give it another whisk.
To serve, garnish with 2 tablespoons chopped pistachios on top of the yogurt. Spoon into bowls, top with more pistachios, and enjoy immediately!

Video

Notes

* You can use plain full-fat yogurt or plain full-fat Greek yogurt. Consider it a spectrum: plain yogurt has the most water, Greek yogurt has less water, and shrikhand has the least water. So, if you use Greek yogurt, you're already halfway through the straining process and you need less to start with.

** This is a decently sweet treat, so if you'd like, you can reduce the amount of sugar for a tangier flavor.

*** Cardamom seeds are inside of the pod, so make sure to peel them open first and discard the actual outer pod if using whole cardamom!

Additions:

* Rose petals: Have some rose petals at home? Crumble them up as a little garnish on top! You can even add a drop or two of rose water for a bit more intensity (but be careful as it's very strong).
* Almond extract: I find adding just a few drops of extract can really complement the nutty flavor in the pistachios.

Storage: Store shrikhand in the fridge in an airtight container for 1 week. There may be some natural water separation after refrigerating; this is normal, and you'll just need to stir everything together again.

Nutrition