Saffron Cardamom Shrikhand
A silky hung-yogurt dessert whipped with saffron, cardamom and pistachios, served chilled as a light Indian sweet or festive breakfast treat.
This version keeps things simple. A pinch of saffron blooms in a spoonful of warm milk, green cardamom is ground fresh, and chopped pistachios go in for crunch. Whisk it until glossy, chill it properly, and you have a dessert that holds its shape on the spoon and tastes even better the next day.
Serve it in small bowls with extra nuts and a few fresh berries, or spoon it over fruit and granola for a festive breakfast. It also makes a lovely finish to a spiced meal, since the cool yogurt cuts through richness beautifully.
Ingredients
- 1 kg (about 4 cups) full-fat plain yogurt
- 1 pinch saffron threads (about 20 strands)
- 2 tablespoons whole milk, warm
- 80 g caster sugar, or to taste
- 1/4 teaspoon ground green cardamom (from about 4 pods)
- 40 g shelled pistachios, roughly chopped, plus extra to serve
- 1 teaspoon lemon juice, optional, if the yogurt is very mild
- Fresh berries, to serve (optional)
Instructions
- Line a sieve with a double layer of muslin or a clean thin tea towel and set it over a deep bowl. Spoon in the yogurt, gather the cloth, and tie or fold it loosely over the top.
- Refrigerate for 6 to 8 hours, or overnight, until the yogurt has thickened and roughly half its volume of whey has dripped into the bowl. Discard the whey or save it for smoothies.
- Crumble the saffron into a small cup, add the warm milk and leave to steep for 10 minutes until the milk turns deep golden.
- Tip the hung yogurt into a bowl. Add the sugar, ground cardamom and saffron milk, including the strands, and whisk firmly for 2 to 3 minutes until smooth, thick and glossy.
- Taste and adjust: add a little more sugar if needed, or the lemon juice if the yogurt tastes flat. Fold in most of the chopped pistachios, keeping some back for the top.
- Cover and chill for at least 30 minutes so the flavours settle. Serve in small bowls topped with the reserved pistachios and fresh berries if you like.
Cook’s tips
- Use full-fat yogurt — low-fat versions drain to a grainy, dry curd and won't whip smooth.
- Grind cardamom fresh from whole pods; pre-ground loses its perfume quickly.
- If your yogurt is very sour, add an extra tablespoon of sugar rather than more lemon.
- Whisk briskly rather than stirring gently — the texture turns silky with a bit of force.
Substitutions
- Greek yogurt can replace the drained yogurt; skip the hanging step and use about 500 g, adding milk a spoonful at a time if it's too stiff.
- Honey or soft brown sugar can stand in for caster sugar.
- Almonds or cashews work in place of pistachios.
- A tiny pinch of ground nutmeg can replace the cardamom if needed.
Storage & reheating
Keep covered in the fridge for up to 3 days; stir briefly before serving and add the nuts fresh each time.
Frequently asked questions
Can I make shrikhand without hanging the yogurt?
Yes — thick Greek yogurt is the closest shortcut. Use around 500 g and whisk it with the sugar and saffron milk; you may need a splash of milk to loosen it to a spoonable texture.
Why did my shrikhand turn grainy?
Usually because the yogurt was low-fat or was drained too long and became dry. Full-fat yogurt and a firm whisk generally give a smooth result; if it's stiff, whisk in a tablespoon of milk.
How long does shrikhand keep?
It stays good for about 3 days in a covered container in the fridge. The flavour deepens on day two, so it's a good make-ahead dessert.
Is shrikhand eaten for breakfast?
In parts of India it's served as part of a festive meal, but its cool, lightly sweet character works well at breakfast with fruit, granola or flatbread.
