Saffron Cardamom Shrikhand Recipe – Authentic Indian Yogurt Dessert

Last Updated on 2 months by Neha Deshmukh

Saffron Cardamom Shrikhand Recipe – Authentic Indian Yogurt Dessert

Hey everyone! If you’re looking for a dessert that’s both incredibly delicious and surprisingly easy to make, you’ve come to the right place. This Saffron Cardamom Shrikhand is a classic Indian treat – a creamy, dreamy yogurt dessert that’s perfect for celebrations, or honestly, just a cozy night in. I first made this for a family gathering and it was an instant hit! It’s become a staple in my kitchen ever since.

Why You’ll Love This Recipe

This Shrikhand isn’t just tasty; it’s special. It’s light, refreshing, and bursting with the beautiful flavors of saffron and cardamom. Plus, it requires minimal cooking – perfect for those days when you want something sweet without spending hours in the kitchen. It’s a guaranteed crowd-pleaser, and honestly, it feels a little bit fancy without being fussy.

Ingredients

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

• 2 cups whole milk yogurt (about 475ml)
• ½ cup powdered sugar (about 60g)
• 1 pinch saffron (about 0.1g)
• ¼ teaspoon cardamom seeds (about 0.6g)
• Pistachios, for garnish (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how this Shrikhand turns out.

• Whole Milk Yogurt Quality: Seriously, this is key. The richer the yogurt, the creamier the Shrikhand. Don’t skimp here! I prefer using a good quality, full-fat yogurt.
• Saffron Grade & Source: Saffron is the star, so get the best you can afford. Look for deep red strands – that’s where the flavor and color are. Kashmiri saffron is considered top-notch, but Spanish saffron works beautifully too.
• Cardamom Freshness: Freshly ground cardamom seeds have a much more vibrant aroma than pre-ground powder. If you can, crack open a few pods and grind the seeds yourself. It’s worth the extra minute!
• Regional Variations in Sweetness: Sweetness is a personal preference! Some families like their Shrikhand super sweet, others prefer a more subtle sweetness. Feel free to adjust the powdered sugar to your liking. I usually start with ½ cup and add more, a tablespoon at a time, if needed.

Step-By-Step Instructions

Alright, let’s get cooking (well, mostly assembling!).

1. First, line a strainer with a few layers of cheesecloth. This is how we’ll thicken the yogurt.
2. Pour the yogurt into the cheesecloth-lined strainer. Gently wrap the cheesecloth around the yogurt and let it drain in the fridge for about 2 hours. This removes the whey, leaving you with a thick, creamy base.
3. While the yogurt is draining, let’s bloom the saffron. About 30-40 minutes before the draining ends, place a pinch of saffron in a small bowl and add half an ice cube. This helps release its color and flavor.
4. Once the yogurt is nicely drained, transfer it to a mixing bowl. Give it a good whisk until it’s super smooth and creamy.
5. Now, sift in the powdered sugar. Sifting prevents lumps and ensures everything mixes in beautifully. Whisk until the sugar is completely dissolved.
6. Add the bloomed saffron (including the liquid!) and the ground cardamom seeds. Stir well to combine. The color should be a gorgeous golden hue!
7. Finally, garnish with chopped pistachios, if you like. I always do – they add a lovely crunch and a pop of green.
8. Chill for at least 30 minutes before serving. This allows the flavors to meld together.

Expert Tips

A few little things I’ve learned over the years:

• Don’t rush the draining process! The longer the yogurt drains, the thicker your Shrikhand will be.
• If you don’t have cheesecloth, you can use a clean muslin cloth or even a few layers of paper towels (though cheesecloth is best).
• For an extra smooth texture, you can use an electric mixer to whisk the yogurt and sugar.

Variations

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

• Vegan Shrikhand Adaptation: My friend, Priya, swears by using a thick coconut yogurt as a base for a vegan version. It’s surprisingly delicious!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, so everyone can enjoy it!
• Spice Level Adjustment – Cardamom: If you really love cardamom, feel free to add a little more. Just be careful not to overpower the saffron.
• Festival Adaptations – Holi, Janmashtami: Shrikhand is often made during festivals like Holi and Janmashtami. During Janmashtami, some families add a touch of grated nutmeg for extra flavor.

Serving Suggestions

Shrikhand is wonderful on its own, but it’s also great with:

• Poori (Indian fried bread)
• Lukmi (a savory pastry)
• As a side to a spicy Indian meal – it cools the palate beautifully!
• Simply enjoyed by the spoonful! (No judgement here.)

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What type of yogurt is best for Shrikhand? Whole milk yogurt is the way to go! The higher the fat content, the creamier the result.
• How can I tell if my saffron is authentic? Authentic saffron has a deep red color and a distinct aroma. It shouldn’t be brittle or easily broken.
• 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.
• What is the best way to grind cardamom seeds? A mortar and pestle works great, or you can use a spice grinder.
• Can I use cardamom powder instead of seeds? You can, but the flavor won’t be as fresh or vibrant. If you do use powder, start with ¼ teaspoon and adjust to taste.

Enjoy making (and eating!) this delicious Saffron Cardamom Shrikhand. I hope it brings a little bit of Indian sweetness into your life! Let me know how it turns out in the comments below.