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Shrikhand
Strained Yogurt with Saffron and Cardamom
🌱 Beginner🍮 Dessert🥛 Vegetarian⚡ 15 min
Yogurt, strained overnight, stirred with sugar, saffron, and cardamom. Nothing more happens, and the result is a thick, tangy-sweet cream that belongs at every festive meal in Gujarat and Maharashtra.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep15 min
Cook time0 min
Total15 min
Serves4 servings
Contains:
MilkTree Nuts
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 6✅ All set to cook!
Method
0 of 5🎉 All done — enjoy!
- Put the yogurt into a sieve lined with muslin, hang it over a bowl, and let it drain in the fridge for 8–12 hours. 1 kg yields about 450 g.
- Soak the saffron in the warm milk for 10 minutes.
- Beat the strained yogurt smooth with the powdered sugar — pushing it through a sieve makes it silkier.
- Stir in the saffron milk and cardamom. Chill for at least 2 hours.
- Serve sprinkled with the nuts.
Tips
- Don't throw out the drained whey: it's excellent in chapati dough instead of water.
- Greek yogurt cuts the draining time to two hours but gives a less refined result.
- Use powdered sugar, not granulated — granulated won't dissolve in cold yogurt and stays gritty.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
