Authentic Indian Yogurt Recipe – Saffron & Cardamom Shrikhand

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Yogurt Recipe – Saffron & Cardamom Shrikhand

Okay, let’s be real. Shrikhand is comfort. It’s the dessert my Dadi (grandmother) always made during festivals, and honestly, just thinking about it takes me right back to her kitchen. It’s creamy, fragrant, and surprisingly easy to make – even if it looks fancy! This saffron and cardamom shrikhand is a classic for a reason, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This isn’t just another dessert recipe; it’s a little slice of Indian tradition. Shrikhand is naturally gluten-free, and with a quick vegan swap (more on that later!), it can be enjoyed by almost everyone. It’s perfect for a summer treat, a festive celebration, or just when you need a little something sweet to brighten your day. Plus, it requires minimal cooking – honestly, the hardest part is just waiting for the yogurt to strain!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 lbs (approximately 900g) full-fat plain yogurt
• ¾ cup (approximately 150g) powdered sugar
• ½ teaspoon cardamom powder
• 1 pinch saffron
• 2 teaspoons milk
• 1 tablespoon pistachios, for garnish

Ingredient Notes

Let’s talk ingredients, because a few little things can make a big difference.

• Full-Fat Yogurt: Seriously, don’t skimp here. Full-fat yogurt is crucial for that rich, creamy texture. Low-fat or non-fat just won’t give you the same result. I usually use Greek yogurt, but any plain, full-fat yogurt will work.
• Saffron Quality & Origin: Saffron is the star of the show, so quality matters! Look for deep red strands – that’s where the flavor and color are. Kashmiri saffron is considered the best, but Spanish saffron is a good alternative. A little goes a long way, so don’t overdo it.
• Cardamom Varieties: I prefer using ground cardamom for convenience, but if you have cardamom pods, you can crack them open and grind the seeds yourself. The flavor is even more vibrant that way!
• Regional Variations in Sweetness: Sweetness is a personal preference, and Shrikhand recipes vary across India. Some families like it very sweet, while others prefer a more subtle sweetness. I’ve given a starting point, but feel free to adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, line a strainer with a few layers of cheesecloth. Place it over a bowl – this is where the magic happens.
2. Pour the yogurt into the cheesecloth. Now, twist the ends of the cloth tightly to start draining the whey.
3. Place a heavy weight on top of the yogurt (a can of beans works great!). Let it sit for 6-8 hours, or even overnight in the fridge. This is the key to thick, creamy shrikhand.
4. Don’t throw away that whey! It’s packed with nutrients and can be used in smoothies, breads, or even as a plant fertilizer.
5. Once the yogurt is nicely strained, transfer it to a clean, dry bowl.
6. In a small bowl, bloom the saffron in the warm milk for about 10-15 seconds. This helps release its color and flavor.
7. Add the saffron milk to the strained yogurt and mix well.
8. Now, add the powdered sugar and cardamom powder. Blend everything together with a spatula for 5-10 minutes. You really want to get it smooth and creamy!
9. Finally, garnish with extra saffron threads and chopped pistachios.

Expert Tips

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

• Don’t rush the straining process! The longer it strains, the thicker your shrikhand will be.
• Stirring for a good 5-10 minutes really helps dissolve the sugar and create a smooth texture.
• Gently stir the shrikhand before serving to distribute the saffron color evenly.

Variations

Want to get creative? Here are a few ideas:

• Vegan Shrikhand Adaptation: Use a full-fat coconut yogurt as a base. You might need to adjust the powdered sugar depending on the yogurt’s sweetness.
• Adjusting Sweetness Levels: Start with ¾ cup of powdered sugar and add more to taste. Remember, you can always add more, but you can’t take it away!
• Spice Level – Adding a Hint of Ginger: My friend Priya adds a tiny pinch of grated ginger to her shrikhand, and it’s amazing. It adds a lovely warmth.
• Festival Adaptations – Holi & Janmashtami: During Holi, I sometimes add a sprinkle of edible rose petals for a festive touch. For Janmashtami, it’s traditionally served as part of the offerings to Lord Krishna.

Serving Suggestions

Shrikhand is delicious on its own, but it’s even better with…

• Puri (Indian fried bread)
• Roti (Indian flatbread)
• As a side with Thali (Indian platter)
• Fresh fruit like mangoes or berries

Storage Instructions

Shrikhand will keep in an airtight container in the refrigerator for up to 3 days. It might thicken slightly as it sits, so give it a gentle stir before serving.

FAQs

Let’s answer some common questions:

• What type of yogurt works best for Shrikhand? Full-fat, plain yogurt is the way to go! Greek yogurt is a great option, but any full-fat variety will work.
• Can I make Shrikhand ahead of time? Absolutely! You can strain the yogurt a day in advance and then finish the recipe when you’re ready to serve.
• What can I do with the leftover whey? Don’t toss it! Use it in smoothies, breads, soups, or as a plant fertilizer.
• How do I know when the yogurt is strained enough? It should be very thick and hold its shape. It will resemble a soft cheese.
• Can I use cardamom pods instead of powder? Yes, you can! Crack open the pods and grind the seeds yourself for a more intense flavor.