Authentic Mango Shrikhand Recipe – Pistachio & Saffron Indian Dessert

Last Updated on 6 months ago by Neha Deshmukh

Authentic Mango Shrikhand Recipe – Pistachio & Saffron Indian Dessert

Hello friends! If you’re looking for a dessert that’s both incredibly delicious and surprisingly easy to make, you’ve come to the right place. I remember the first time I tasted Shrikhand – it was at my aunt’s place during Diwali, and the creamy, sweet, and fragrant dessert just melted in my mouth. Today, I’m sharing my go-to Mango Shrikhand recipe, a vibrant twist on the classic, perfect for any celebration or just a sweet treat on a warm day.

Why You’ll Love This Recipe

This Mango Shrikhand is a delightful Indian dessert that’s bursting with the flavors of ripe mangoes, fragrant saffron, and crunchy nuts. It’s a no-cook recipe, which means less time in the kitchen and more time enjoying it! Plus, it’s naturally gluten-free and can easily be adapted to suit different dietary needs. It’s a guaranteed crowd-pleaser, and honestly, it feels a little bit like sunshine in a bowl.

Ingredients

Here’s what you’ll need to create this dreamy dessert:

• 3 cups fresh yogurt
• ¼ – ½ cup powdered sugar (adjust to your sweetness preference)
• 2 tbsp pistachios, chopped
• 4 almonds
• ¼ tsp cardamom powder
• 10 saffron strands
• 1 tbsp warm milk
• 1 cup ripe mango puree (about 1 large Alphonso mango)
• Few fresh mango cubes, for garnish

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

• Strained Yogurt/Chakka: This is the heart of Shrikhand. Straining the yogurt overnight removes the whey, resulting in a thick, creamy base. Don’t skip this step! It’s what gives Shrikhand its signature texture.
• Alphonso Mangoes: If you can get your hands on Alphonso mangoes, do it. They’re known as the “King of Mangoes” for a reason – their flavor is unparalleled. But any sweet, ripe mango will work beautifully.
• Saffron Quality: Good quality saffron makes all the difference. Look for deep red strands with a strong aroma. A little goes a long way!
• Cardamom Variety: I prefer using green cardamom pods, freshly ground. The aroma is so much more vibrant than pre-ground powder.

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!). It’s super simple, I promise.

1. First things first, hang your yogurt in a muslin cloth overnight (or for 6-7 hours) in the refrigerator. This strains out the whey, giving you that thick, creamy base we need.
2. While the yogurt is straining, let’s prep the nuts. Soak the pistachios and almonds in hot water for about 10 minutes. This makes peeling the almonds much easier. Then, peel and chop them finely.
3. Now, for that beautiful saffron infusion. Soak the saffron strands in warm milk. This releases their color and aroma – it’s like liquid gold!
4. Once the yogurt is beautifully strained, it’s time to whisk! Whisk the strained yogurt with the powdered sugar until it’s smooth and creamy. This takes about 5-6 minutes of good elbow grease (or you can use a hand mixer!).
5. Gently mix in the saffron milk, half of the chopped nuts, the mango puree, and the cardamom powder. Stir until everything is well combined and you have a gorgeous, vibrant orange mixture.
6. Pop it in the refrigerator for at least an hour. This allows the flavors to meld together and the Shrikhand to chill and thicken up even more. Trust me, patience is key here!
7. Finally, serve in bowls and garnish with the remaining chopped nuts and fresh mango cubes. Doesn’t that look pretty?

Expert Tips

• Don’t over-whisk the yogurt, or it might become grainy.
• Taste as you go and adjust the sugar to your liking.
• For an extra smooth Shrikhand, you can strain the mixture again after mixing in the mango puree.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Shrikhand Adaptation: My friend Priya swears by using coconut yogurt as a substitute for dairy yogurt. It gives it a lovely tropical twist!
• Sugar-Free Option: Use a sugar substitute like Stevia or Erythritol to make a healthier version.
• Spice Level Adjustment: My family loves a tiny pinch of nutmeg or a dash of ginger along with the cardamom. Feel free to experiment!
• Festival Adaptations – Holi, Diwali: During Holi, I like to add a tiny bit of rose water for a floral aroma. For Diwali, I sometimes add a sprinkle of edible silver leaf for a festive touch.

Serving Suggestions

Mango Shrikhand is delicious on its own, but it’s also lovely with a side of puri or shrikhand puri. It’s a classic combination! You can also serve it as a refreshing dessert after a spicy Indian meal.

Storage Instructions

Leftover Shrikhand can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken up a bit, so you can add a splash of milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

• What is Shrikhand and its origins? Shrikhand is a traditional Indian dessert made from strained yogurt, sugar, and flavorings. It originated in Gujarat and Maharashtra and has been a beloved treat for centuries.
• Can I use Greek yogurt instead of regular yogurt? You can, but it might be a bit too thick. If using Greek yogurt, you might need to add a tablespoon or two of milk to achieve the right consistency.
• How do I know when the yogurt is strained enough? The yogurt should be very thick and creamy, almost like a soft cheese. It should hold its shape when you spoon it.
• What’s the best way to peel the almonds? Soaking them in hot water for 10 minutes makes the skins slip off easily. You can also blanch them in boiling water for a minute.
• Can I make Shrikhand ahead of time? Absolutely! In fact, it tastes even better after it’s had a chance to chill and the flavors have melded. You can make it a day or two in advance.

Enjoy this delightful Mango Shrikhand! I hope it brings a little bit of Indian sweetness into your life. Let me know in the comments how it turns out for you!