Mango Yogurt Recipe – Authentic Indian Shrikhand with Saffron

Last Updated on 2 months by Neha Deshmukh

Mango Yogurt Recipe – Authentic Indian Shrikhand With Saffron

Hey everyone! If you’ve ever tasted Indian sweets, you might have come across Shrikhand – a creamy, dreamy dessert that’s especially popular in Gujarat and Maharashtra. It’s seriously one of my all-time favorites, and I’m so excited to share my family’s recipe with you. It’s surprisingly easy to make, though it does require a little patience. Trust me, the end result is so worth it!

Why You’ll Love This Recipe

This Mango Shrikhand (or Aam Shrikhand, as it’s sometimes called) is the perfect balance of sweet, tangy, and fragrant. It’s incredibly refreshing, especially during the hot summer months. Plus, it’s naturally gluten-free and can easily be adapted to be vegan or sugar-free – more on that later! It’s a showstopper dessert that always impresses, but honestly, it’s simple enough for a weeknight treat.

Ingredients

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

• 2 pounds (approximately 900g) plain yogurt
• 1.5 cup (approximately 360ml) mango pulp
• 0.66 cup (approximately 150g) sugar
• 1 pinch saffron

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Yogurt: Full-fat yogurt is key. Seriously, don’t skimp! It gives the shrikhand that rich, creamy texture we’re after. Low-fat yogurt just won’t cut it. I usually use whole milk yogurt.
• Mango Pulp: Alphonso mango pulp is the gold standard for shrikhand. It has the most incredible flavor and color. If you can’t find Alphonso, Kesar or Dasheri mango pulp are good substitutes. Canned pulp is convenient, but if you’re using fresh mangoes, make sure they’re really ripe and sweet!
• Saffron: A little saffron goes a long way. Use good quality saffron for the best flavor and color. I like to buy mine from a local Indian grocery store.
• Sugar: Traditionally, shrikhand is made with regular granulated sugar. However, you can adjust the type of sugar to your preference – powdered sugar dissolves more easily, or you could use jaggery for a more rustic flavor. My grandmother always used a little bit of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, line a large bowl with a few layers of cheesecloth. This is how we’ll drain the yogurt. Pour the yogurt into the cheesecloth, gather the edges, and tie it into a bundle.
2. Now, hang this bundle over a sink or a bowl for 5-6 hours, allowing the whey to drain. Alternatively, you can place it in the refrigerator overnight with a weight on top to help with the draining process.
3. Once the yogurt is beautifully thickened (it should be almost like cream cheese!), transfer it to a mixing bowl.
4. Whisk the thickened yogurt vigorously for about 5 minutes until it’s super smooth and creamy. This step is important – you don’t want any lumps!
5. Add the sugar and continue whisking for another 5 minutes, until the sugar is completely dissolved. Taste and adjust sweetness if needed.
6. Gently fold in the mango pulp until everything is beautifully combined and you have a lovely, creamy mango mixture.
7. Finally, garnish with a pinch of saffron. Chill for at least an hour before serving – this allows the flavors to meld together.

Expert Tips

Want to make your shrikhand extra special? Here are a few tips I’ve learned over the years:

• Consistency is Key: The longer you drain the yogurt, the thicker your shrikhand will be. Adjust the draining time to your liking.
• Avoid Graininess: Whisking the yogurt really well is crucial for preventing a grainy texture. Don’t rush this step!
• Saffron Power: To really maximize the saffron flavor, you can lightly warm a tablespoon of milk and steep the saffron in it for about 15-20 minutes before adding it to the shrikhand.

Variations

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

• Vegan Shrikhand: My friend Priya swears by using a thick plant-based yogurt (like cashew or coconut yogurt) for a vegan version. It’s surprisingly good!
• Sugar-Free Shrikhand: Use a sugar substitute like erythritol or stevia to make a sugar-free version.
• Spice It Up: Add a pinch of cardamom or nutmeg for a warmer, more complex flavor. My mom always adds a tiny bit of cardamom.
• Festival Flair: During Holi or Janmashtami, I love adding chopped nuts like pistachios and almonds for extra richness and texture.

Serving Suggestions

Shrikhand is delicious on its own, but it’s also lovely served with:

• Puri or chapati (Indian flatbreads)
• Lukewarm milk
• A sprinkle of chopped nuts
• Fresh fruit

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

Got questions? I’ve got answers!

• What type of yogurt is best for Shrikhand? Full-fat, plain yogurt is the way to go! It gives the best texture and flavor.
• Can I make Shrikhand ahead of time? Absolutely! You can make it a day or two in advance. The flavors actually develop even more over time.
• How do I prevent Shrikhand from becoming watery? Make sure you drain the yogurt thoroughly. Also, avoid adding too much liquid when folding in the mango pulp.
• What is the best way to infuse saffron flavor? Steep the saffron in a little warm milk for 15-20 minutes before adding it to the shrikhand.
• Can I use fresh mangoes instead of pulp? Yes, you can! Just make sure the mangoes are very ripe and sweet. Puree them until smooth before adding them to the yogurt.