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Shrikhand
A Gujarati strained yoghurt dessert with saffron, cardamom and pistachios — silky, sweet and effortless.
Total time
480 min
Prep
480 min
Cook
0 min
Difficulty
easy
Cuisine
Indian
vegetariangluten-free
Ingredients
1kgfull fat yoghurt
150gicing sugar
1 pinchsaffron soaked in 2 tbsp warm milk
6cardamom pods, seeds ground
50gpistachios, finely chopped
2 tbsprose water
Instructions
1
Hang yoghurt in muslin or a fine sieve over a bowl overnight in the fridge.
2
The whey will drip out leaving thick, creamy chakka.
3
Mix strained yoghurt with icing sugar until smooth.
4
Add saffron milk, ground cardamom and rose water.
5
Mix well and taste — it should be fragrant and sweet.
6
Refrigerate at least 2 hours.
7
Serve in small bowls garnished with pistachios.
8
Traditionally served with poori bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
462
Protein
14.5g
Fat
15.9g
Carbs
73.1g
Fiber
9.7g
Sodium
96mg
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