Authentic Indian Yogurt Recipe- Saffron & Pistachio Shrikhand

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Yogurt Recipe- Saffron & Pistachio Shrikhand

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Shrikhand. It’s a classic Indian dessert, especially popular in Gujarat and Maharashtra, and honestly, it’s one of those things that just feels like home. I first made this for a family gathering, and it was a huge hit! It’s surprisingly easy to make, and the flavors are just divine. Let’s get started, shall we?

Why You’ll Love This Recipe

This Saffron & Pistachio Shrikhand is more than just a dessert; it’s an experience. It’s creamy, subtly sweet, and bursting with the aromatic flavors of cardamom and saffron. Plus, it requires minimal cooking – perfect for those days when you want something delicious without spending hours in the kitchen. It’s a fantastic make-ahead dessert, which makes it ideal for entertaining. Trust me, your guests will be asking for the recipe!

Ingredients

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

• 1 lb (450g) Greek yogurt
• 4-5 tablespoons powdered sugar (approximately 60-75g)
• 1/4 + 1/8 teaspoon cardamom powder (about 1.5g total)
• 2 teaspoons milk (30ml)
• Generous pinch saffron strands (about 15-20 strands)
• 1 tablespoon chopped pistachios (about 15g)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this recipe:

• Greek Yogurt vs. Traditional Dahi: I highly recommend using Greek yogurt for this recipe. It’s much thicker than traditional Indian dahi, which means you’ll get a beautifully thick Shrikhand without needing to strain it for too long. If you only have regular dahi, you’ll definitely need to strain it overnight – and maybe even a little longer!
• Saffron Quality: Saffron is the star of the show here, so splurge a little on good quality strands. The color and aroma will be so much more vibrant. Look for deep red strands – that’s a good sign!
• Cardamom Varieties: I prefer using green cardamom powder for its fresh, floral aroma. You can grind the pods yourself for the best flavor, or use a good quality pre-ground powder. Black cardamom has a smokier flavor, which isn’t traditional for Shrikhand, but you could experiment with a tiny pinch if you’re feeling adventurous!

Step-By-Step Instructions

Alright, let’s make some Shrikhand!

1. First, line a strainer with a muslin cloth and place it over a bowl. This is where the magic happens! Add the Greek yogurt to the cloth, wrap it up tightly, and place a heavy object on top (a can of beans works great!).
2. Refrigerate overnight – or for at least 6-8 hours – to strain out the excess liquid. This is what gives Shrikhand its signature thick texture.
3. Once the yogurt is beautifully thickened, transfer it to a bowl. Add the powdered sugar and cardamom powder. Whisk everything together until it’s smooth and creamy.
4. Now for the saffron! Heat the milk in a small pan. Add the saffron strands and let them steep for about 2 minutes. This helps release their beautiful color and flavor.
5. Pour the saffron-infused milk into the yogurt mixture and gently mix it in.
6. Finally, fold in the chopped pistachios.
7. Chill the Shrikhand for another 3-4 hours to allow the flavors to meld and the texture to thicken even further.
8. Before serving, garnish with a sprinkle of extra pistachios.

Expert Tips

Want to take your Shrikhand to the next level? Here are a few tips:

• Achieving the Perfect Consistency: The key to great Shrikhand is the texture. If it’s too thick, add a tablespoon or two of milk to loosen it up. If it’s too thin, you can strain it for a little longer.
• Blooming Saffron: Don’t skip the step of steeping the saffron in warm milk! This really unlocks its flavor and color. You’ll notice a beautiful golden hue in the milk.

Variations

Shrikhand is a pretty versatile dessert! Here are a few ways to customize it:

• Vegan Shrikhand Adaptation: My friend, Priya, is vegan and loves a good Shrikhand. She uses a thick coconut yogurt and it works beautifully! You might need to adjust the amount of powdered sugar depending on the yogurt you use.
• Gluten-Free Considerations: This recipe is naturally gluten-free, so you’re all set!
• Spice Level Adjustments: If you love cardamom, feel free to add a little more! I usually stick to 1/4 teaspoon, but some people prefer a stronger cardamom flavor.
• Festival Adaptations: Shrikhand is often made during festivals like Holi and Janmashtami. During Janmashtami, some families add a touch of mango pulp for a fruity twist!

Serving Suggestions

Shrikhand is delicious on its own, but it’s even better with some accompaniments. Here are a few ideas:

• Serve with poori (fried bread) for a classic Gujarati breakfast.
• Enjoy it with shrikhand puri during festivals.
• Pair it with a sprinkle of chopped nuts like almonds or cashews.
• A dollop of Shrikhand alongside a spicy Indian meal is a wonderful way to cool the palate.

Storage Instructions

Shrikhand will keep in the refrigerator for up to 3 days. Store it in an airtight container to prevent it from drying out.

FAQs

Let’s answer some common questions:

• What is the difference between Shrikhand and Mishti Doi? Both are Indian yogurt-based desserts, but Shrikhand is strained yogurt, while Mishti Doi is sweetened and fermented yogurt. Shrikhand is thicker and has a more concentrated flavor.
• Can I use regular yogurt instead of Greek yogurt? Yes, but you’ll need to strain it for a much longer time – ideally overnight, and possibly even longer – to achieve the desired thickness.
• How can I tell if the saffron is fresh? Fresh saffron strands will be deep red in color and have a strong aroma. If they’re pale or have a weak smell, they might be old.
• Can Shrikhand be made ahead of time? Absolutely! In fact, it tastes even better after it’s been chilled for a few hours, allowing the flavors to meld.
• What are some traditional accompaniments to Shrikhand? Poori, naan, or even just a simple spoon are all perfect accompaniments! Some people also enjoy it with a sprinkle of nuts or a drizzle of honey.

Enjoy making this delicious and authentic Indian dessert! I hope it brings a little bit of joy to your kitchen and your table. Let me know how it turns out in the comments below!