IndianDesserts and bakingMeatless
Shrikhand
A cool, creamy Indian yoghurt dessert scented with saffron, cardamom and pistachios.
- Total
- 20 min
- Serves
- 4
- Level
- Easy
By Pip @flour.power 路 Cookt Kitchen 路 21 October 2026
Ingredients
Quantities for 4. Tick things off as you go.
Method
Drain the yoghurt
Line a sieve with clean muslin or a thin, clean tea towel and set it over a bowl. Spoon in the yoghurt, cover and chill for 8 to 12 hours, until thick and no more whey drips steadily.
Bloom the saffron
Soak the saffron in the warm milk for 5 minutes, until the milk turns golden and smells fragrant.
Sweeten the yoghurt
Tip the drained yoghurt into a bowl. Beat in the sugar until smooth, about 2 minutes. Taste and adjust the sweetness if desired.
Flavour and chill
Stir in the saffron milk and cardamom until evenly coloured. Cover and chill for at least 1 hour, until cold and softly set.
Serve
Spoon into serving bowls and finish with the pistachios. Serve cold.
Tips
- Let the yoghurt drain in the fridge, with the sieve raised above the whey collected in the bowl.
- Avoid boiling the milk, as high heat can dull the saffron's delicate aroma.
- For an even texture, beat the sugar into the drained yoghurt before adding the saffron milk and cardamom.
Swaps
- Use finely chopped almonds in place of the pistachios.
- Use a pinch of freshly ground cardamom in place of the ground cardamom.
Storing
Cover and refrigerate leftovers for up to 2 days; serve cold.
Nutrition per serving
280 kcal 路 protein 13 g 路 carbs 31 g 路 fat 12 g 路 fibre 1 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. The recipe as written contains tree nuts, milk. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
