Saffron Shrikhand Recipe – Authentic Indian Yogurt Dessert

Last Updated on 2 months by Neha Deshmukh

Saffron Shrikhand Recipe – Authentic Indian Yogurt Dessert

Hey everyone! If you’re looking for a dessert that’s both incredibly delicious and surprisingly easy to make, you’ve come to the right place. This Saffron Shrikhand is a classic Indian treat – creamy, fragrant, and perfect for celebrations or just a sweet little indulgence. I remember the first time my grandmother made this for me; the aroma of saffron filled the whole house, and I was instantly hooked! Let’s get into it.

Why You’ll Love This Recipe

This Saffron Shrikhand is more than just a dessert; it’s a little slice of Indian culinary heritage. It’s wonderfully refreshing, especially during warmer months, and the subtle saffron flavor is just divine. Plus, it requires minimal cooking – honestly, the hardest part is just waiting for the yogurt to strain! It’s a guaranteed crowd-pleaser and a fantastic way to impress your friends and family with a taste of authentic India.

Ingredients

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

• 4 cups Yogurt (about 950ml)
• 4 tbsp Powdered Sugar (about 60g)
• 10-15 Saffron Strands
• 0.5 tsp Cardamom Powder (about 2g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

Saffron: Quality and Source

Saffron is the star here, so quality matters. Look for deep red strands – they’ll have the most flavor and color. Kashmiri saffron is considered the best, but Spanish saffron is also a good option. Don’t skimp here; a little goes a long way, but good saffron makes all the difference.

Yogurt: Full-Fat vs. Low-Fat & Regional Variations

Full-fat yogurt is definitely the way to go for the richest, creamiest shrikhand. While you can use low-fat, the texture won’t be quite as luxurious. In India, different regions have their preferences – some use cow’s milk yogurt, others buffalo milk yogurt. Buffalo milk yogurt will give you an even thicker, richer result.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is so much more vibrant. If you have whole cardamom pods, lightly toast them in a dry pan for a minute or two, then grind them using a spice grinder. Store-bought is fine in a pinch, but try to find a good quality brand.

Powdered Sugar: Alternatives & Adjusting Sweetness

Powdered sugar dissolves easily, giving a smooth texture. You can use granulated sugar, but you’ll need to whisk a little longer to ensure it’s fully incorporated. Feel free to adjust the amount of sugar to your liking – I usually start with 4 tablespoons and add more if needed.

Step-By-Step Instructions

Alright, let’s get cooking (well, mostly chilling!).

1. First, let’s bloom that saffron. Soak the saffron strands in 1 tbsp of warm water for about 20 minutes. This helps release its beautiful color and flavor.
2. Now for the hung curd. Line a strainer with a clean muslin cloth (or cheesecloth) and place it over a bowl. Pour the yogurt into the cloth. Refrigerate for 2-3 hours, or even overnight, to let the whey drain. This is key to getting the right consistency.
3. Once the yogurt has thickened into hung curd (also known as chakka), transfer it to a mixing bowl. Whisk it vigorously for about a minute until it’s nice and smooth. No lumps allowed!
4. Time to add the flavor! Mix in the powdered sugar, the saffron water (including the strands!), and the cardamom powder. Whisk everything together until it’s fully combined and beautifully colored.
5. Chill the shrikhand for at least 30 minutes to let the flavors meld. This also helps it thicken up even more.
6. Before serving, garnish with sliced almonds or pistachios. It looks so pretty!

Expert Tips

Want to take your shrikhand to the next level? Here are a few of my go-to tips:

• Achieving the Perfect Shrikhand Consistency: The longer you strain the yogurt, the thicker the shrikhand will be. Don’t rush this step!
• Maximizing Saffron Flavor: Blooming the saffron in warm water is essential. You can also gently warm the water (don’t boil!) to help release the flavor even faster.
• Preventing a Grainy Texture: Make sure the powdered sugar is fully dissolved. Whisking vigorously helps with this.
• Choosing the Right Yogurt: Full-fat yogurt is your friend! It creates a much creamier and richer shrikhand.

Variations

Shrikhand is super versatile! Here are a few fun variations I love:

• Vegan Shrikhand: Use a plant-based yogurt (like cashew or coconut yogurt) and adjust the straining time as needed.
• Gluten-Free Shrikhand (Naturally Gluten-Free): This recipe is naturally gluten-free! Just double-check your cardamom powder to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level: Adjusting Cardamom: My family loves a generous amount of cardamom, but you can adjust it to your preference. Start with 1/4 tsp and add more to taste.
• Festival Adaptations: Holi, Diwali, and Janmashtami: Shrikhand is a popular festive treat! During Holi, you might add a pinch of turmeric for color. For Diwali, a little extra saffron is always welcome. And during Janmashtami, it’s a delicious offering to Lord Krishna.
• Fruit Shrikhand: Mango, Strawberry, or Pineapple: My friend Rina loves adding pureed mango to her shrikhand – it’s absolutely divine! You can also try strawberry or pineapple for a tropical twist.

Serving Suggestions

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

• Puri (fried bread)
• Paratha (stuffed flatbread)
• A simple sprinkle of chopped nuts

It’s traditionally served chilled, so make sure it’s nice and cold before you dig in!

Storage Instructions

Leftover shrikhand can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly as it sits, so you can add a splash of milk or cream to loosen it up if needed.

FAQs

Got questions? I’ve got answers!

What is Shrikhand and where does it originate from?

Shrikhand is a classic Indian dessert made from strained yogurt, sugar, and spices. It originated in the state of Maharashtra, but it’s now enjoyed all over India and beyond!

Can I make Shrikhand ahead of time?

Absolutely! In fact, it’s even better if you make it a day ahead, as this allows the flavors to meld together beautifully.

What is ‘hung curd’ and can I buy it pre-made?

Hung curd is simply yogurt that has been strained to remove the whey, resulting in a thicker, creamier consistency. You can make it yourself (as described in the recipe) or, in some larger supermarkets, you might find pre-made hung curd.

How can I adjust the sweetness of the Shrikhand?

Feel free to adjust the amount of powdered sugar to your liking. Start with less and add more until you reach your desired sweetness.

What is the best way to serve Shrikhand – temperature and accompaniments?

Serve shrikhand chilled! It’s best enjoyed cold. Pair it with puri, paratha, or simply enjoy it on its own as a refreshing dessert.

Can I use Greek yogurt instead of regular yogurt?

You can use Greek yogurt, but it’s already quite thick, so you might not need to strain it for as long. Keep an eye on the consistency and stop straining when it reaches your desired thickness.

Enjoy making this delicious Saffron Shrikhand! I hope it brings a little bit of Indian sweetness into your life. Let me know how it turns out in the comments below!