Saffron Pistachio Shrikhand Recipe – Authentic Indian Yogurt Dessert

Last Updated on 4 months by Neha Deshmukh

Saffron Pistachio Shrikhand Recipe – Authentic Indian Yogurt Dessert

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Saffron Pistachio Shrikhand. It’s a classic Indian dessert, perfect for celebrations or just a sweet treat on a warm day. I remember making this for the first time during Diwali, and the aroma of saffron filled the entire house! It’s surprisingly easy to make, and the results are so rewarding. Let’s get started, shall we?

Why You’ll Love This Recipe

This Shrikhand isn’t just delicious; it’s a little slice of Indian tradition. It’s creamy, fragrant, and bursting with the delicate flavors of saffron and cardamom. Plus, it’s a no-bake dessert, which is a huge win in my book, especially during the hot summer months. 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 delightful dessert:

• 500 ml double cream milk (about 2 cups)
• 250 gm yogurt (about 1 cup)
• 3 tbsp sugar (approximately 45g)
• A pinch of salt
• ¼ tsp cardamom powder
• A fat pinch of saffron
• Crushed pistachios, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Double Cream Milk: Understanding the Fat Content

Using double cream milk (or full-fat milk) is key for that rich, creamy texture. The higher fat content helps create a beautifully thick Shrikhand. If you can’t find double cream, full-fat milk will work, but the reduction process will take a bit longer.

Saffron: Quality and Blooming Techniques

Saffron is the star of the show, so quality matters! Look for deep red strands. To really unlock its flavor, gently crush the saffron strands and soak them in a tablespoon of warm milk for about 15-20 minutes before adding them to the recipe. This “blooming” process releases the color and aroma.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The flavor is so much more vibrant. If you’re using store-bought powder, make sure it’s relatively fresh. You can tell if it’s lost its potency if it doesn’t have a strong aroma.

Yogurt: Choosing the Right Type for Shrikhand

We need thick yogurt for this recipe. Greek yogurt works wonderfully, but regular full-fat yogurt is also great – you just need to strain it (more on that below!). The thicker the yogurt, the richer the Shrikhand.

Regional Variations in Shrikhand

Shrikhand isn’t a one-size-fits-all dessert! Different regions of India have their own unique twists. Some add mango pulp (Aamrakhand!), others incorporate nuts like almonds or cashews. My grandmother used to add a tiny bit of nutmeg – a lovely, warming touch. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Strain the yogurt: Place a muslin cloth (or a clean cheesecloth) over a sieve set over a bowl. Pour the yogurt into the cloth and refrigerate for at least 2-3 hours, or even overnight. This removes the whey and gives you “hung yogurt” – the base for our Shrikhand.
2. Reduce the milk: In a thick-bottomed saucepan, heat the double cream milk over medium heat. Bring it to a boil, then reduce the heat to low and simmer.
3. Infuse with flavor: Halfway through the reduction process, add the crushed saffron and cardamom powder. Stir well to combine.
4. Thicken and sweeten: Continue simmering until the milk has reduced by about half and has thickened considerably. This will take around 45-60 minutes. Stir in the sugar and a pinch of salt during the last 2 minutes of cooking.
5. Cool completely: Remove the milk from the heat and let it cool to room temperature. Then, refrigerate until completely chilled. This is important!
6. Combine and whisk: Once both the milk and hung yogurt are chilled, combine them in a bowl. Whisk vigorously until the mixture is smooth, creamy, and well combined.
7. Chill and serve: Pour the Shrikhand into serving glasses. Garnish with a few strands of saffron and a generous sprinkle of crushed pistachios. Serve immediately, or chill for another 30 minutes to allow the flavors to meld.

Expert Tips

Here are a few things I’ve learned over the years to make the best Shrikhand:

Achieving the Perfect Shrikhand Consistency

The consistency should be smooth and creamy, not too thick or too runny. If it’s too thick, add a tablespoon or two of chilled milk. If it’s too runny, whisk in a little more hung yogurt.

Preventing a Grainy Texture

Slow and steady wins the race! Don’t rush the milk reduction process. Keep the heat low and stir frequently to prevent scorching and a grainy texture.

Infusing Maximum Saffron Flavor

Blooming the saffron is crucial, as we discussed earlier. You can also add a tiny pinch of saffron directly to the hung yogurt for an extra boost of flavor.

The Importance of Chilling

Chilling both the milk and yogurt before combining them is essential for a smooth, creamy texture. Warm ingredients will result in a grainy Shrikhand.

Variations

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

• Vegan Shrikhand Adaptation: Use coconut yogurt and coconut milk for a delicious vegan version.
• Gluten-Free Considerations: This recipe is naturally gluten-free!
• Adjusting the Sweetness Level: Feel free to adjust the amount of sugar to your liking. I prefer a slightly less sweet Shrikhand, but you can add more if you have a sweeter tooth.
• Festival Adaptations (Holi, Diwali, etc.): During Holi, I sometimes add a pinch of rose water for a floral aroma. For Diwali, I like to make individual Shrikhand portions in small clay pots.

Serving Suggestions

Shrikhand is wonderful on its own, but it also pairs beautifully with:

• Pooris (fried bread)
• Rotis (Indian flatbread)
• As a side to a spicy meal – it cools the palate perfectly!
• Fresh fruit

Storage Instructions

Shrikhand can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavor might intensify slightly over time.

FAQs

Let’s answer some common questions:

What is Shrikhand and where does it originate from?

Shrikhand is a traditional Indian dessert made from strained yogurt, sugar, and flavorings like saffron and cardamom. It originated in the state of Maharashtra, but it’s now enjoyed all over India.

Can I make Shrikhand ahead of time?

Yes! You can make the hung yogurt a day in advance. The Shrikhand itself is best enjoyed fresh, but it can be stored in the fridge for a couple of days.

What can I substitute for saffron in this recipe?

While saffron is traditional, you can use a pinch of turmeric for color, but it won’t have the same flavor. Rose water is another option for a different floral aroma.

How do I know when the milk has reduced enough?

The milk should reduce by about half and thicken to a consistency similar to condensed milk. It should coat the back of a spoon.

What is ‘hung yogurt’ and how do I make it?

Hung yogurt is yogurt that has been strained to remove the whey, resulting in a thicker, creamier consistency. Simply line a sieve with muslin cloth, place it over a bowl, and let the yogurt drain in the refrigerator for several hours.