Authentic Shrikhand Recipe – Cardamom, Saffron & Pistachio Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Shrikhand Recipe – Cardamom, Saffron & Pistachio Delight

Hey everyone! If you’re looking for a dessert that’s both incredibly refreshing and bursting with traditional Indian flavors, you’ve come to the right place. This Shrikhand recipe is a family favorite, and honestly, it’s one I turn to whenever I need a little sweet comfort. It’s unbelievably easy to make, and the results are just divine. Let’s get started!

Why You’ll Love This Recipe

This Shrikhand isn’t just a dessert; it’s a little slice of Indian summer. It’s creamy, tangy, and fragrant – the perfect balance of flavors. Plus, it requires minimal cooking (really, just boiling the milk!), making it ideal for those hot days when you don’t want to spend hours in the kitchen. It’s a guaranteed crowd-pleaser, and honestly, it feels a little bit special every time I make it.

Ingredients

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

• 1 cup curd (dahi)
• 1 cup milk (boiled and cooled)
• 1 cup shrikhand
• ½ teaspoon cardamom powder (elaichi)
• A pinch of saffron strands (kesar)
• A pinch of nutmeg powder (jaiphal)
• 1 tablespoon chopped pistachios (for garnish)
• Sugar to taste (start with 2-3 tablespoons and adjust)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Shrikhand – Regional Variations & Quality: Shrikhand is a strained yogurt dessert, and you can find different variations across India. Some are smoother, some have fruit added. For this recipe, we’re focusing on the classic, creamy base. Store-bought is fine, but homemade is amazing if you have the time!
• Saffron – Grade & Source: Saffron is precious! Look for good quality saffron strands – they’ll have a vibrant color and a strong aroma. A little goes a long way, so don’t skimp, but you don’t need a ton either. I usually get mine from a local spice shop to ensure it’s authentic.
• Cardamom – Freshness: Freshly ground cardamom powder is best. If you’re using pre-ground, make sure it’s relatively recent, as it loses its fragrance quickly.
• Type of Curd Used: I prefer using full-fat curd for the richest flavor and creamiest texture. You can use Greek yogurt as a substitute, but you might need to add a little milk to thin it out.

Step-By-Step Instructions

Alright, let’s make some Shrikhand! It’s seriously simple.

1. First, in a mixing bowl, combine the curd, boiled and cooled milk, and shrikhand. Don’t worry if it looks a little lumpy at first.
2. Now, add the cardamom powder, saffron strands, and a tiny pinch of nutmeg powder. This is where the magic happens!
3. Time to blend! Use a hand blender (or a regular blender, carefully) to blend the mixture until it’s super smooth and creamy. This usually takes a couple of minutes.
4. Taste and adjust the sweetness. Add sugar gradually, blending after each addition, until it reaches your desired level of sweetness.
5. Finally, pour the Shrikhand into serving glasses. Garnish generously with chopped pistachios.

Expert Tips

Here are a few things I’ve learned over the years:

• Chill Time is Key: Don’t skip the chilling step! It allows the flavors to meld and the Shrikhand to thicken beautifully. At least 2-3 hours is ideal.
• Blending Power: If you don’t have a hand blender, a regular blender works, but be careful not to over-blend.
• Saffron Infusion: For a more intense saffron flavor, you can soak the saffron strands in a tablespoon of warm milk for about 15-20 minutes before adding them to the mixture.

Variations

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

• Vegan Shrikhand Adaptation – Using Plant-Based Yogurt: My friend, who’s vegan, swears by using a thick plant-based yogurt (like coconut or soy) instead of curd. It works beautifully!
• Sugar-Free Shrikhand: For a healthier option, use a sugar substitute like stevia or erythritol.
• Spice Level – Adjusting Cardamom: If you really love cardamom, feel free to add a little more! I sometimes add up to ¾ teaspoon.
• Festival Adaptations – Holi & Janmashtami: During Holi, I like to add a pinch of rose water for a floral aroma. For Janmashtami, a tiny bit of grated ginger adds a lovely warmth.

Serving Suggestions

Shrikhand is wonderful on its own, but here are a few ways to serve it:

• With Puri: A classic combination!
• As a side with Thali: It complements a traditional Indian thali perfectly.
• Simply chilled: Honestly, sometimes I just enjoy it straight from the fridge on a hot day.

Storage Instructions

Leftover Shrikhand can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon standing, so you can add a splash of milk to restore its creamy consistency.

FAQs

Let’s answer some common questions:

What is the difference between Shrikhand and Mishti Doi?

Both are fermented yogurt desserts, but Shrikhand is strained to remove all the whey, resulting in a thicker consistency. Mishti Doi is sweeter and has a slightly tangy flavor.

Can I make Shrikhand ahead of time?

Absolutely! In fact, it tastes even better the next day after the flavors have had a chance to develop.

What is the best type of curd to use for Shrikhand?

Full-fat curd gives the best results, but Greek yogurt can also be used.

How do I know if my saffron is authentic?

Authentic saffron has a vibrant red color, a strong aroma, and doesn’t easily crumble.

Can I use cardamom pods instead of powder?

Yes, you can! Crush 3-4 cardamom pods and add them to the milk while it’s boiling. Strain the milk before using it in the recipe.