Indian & South Asian · Snack · Breakfast
Shrikhand
श्रीखंड
A thick, silky Indian dessert of strained yogurt gently sweetened and perfumed with saffron and cardamom, finished with a scatter of pistachios. This lighter version uses nonfat Greek yogurt, which is already strained, and less sugar. It stays rich and tangy.
- Prep
- 75 min
- Cook
- 1 min
- Total
- 76 min
- Serves
- 4
Calories come from: Carbs 46% · Fat 15% · Protein 39%
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Ingredients
For 4 servings- 2 cups500 gplain nonfat Greek yogurt
- 1/3 cup40 gpowdered sugar
- 1 tbsp15 glow-fat milk
- 1 generous pinchsaffron threads
- 1/2 tspground cardamom
- 2 tbsp15 gunsalted pistachios, chopped
Steps
- 1
Warm the milk in a small cup in the microwave for about 10 seconds until just warm.
- 2
Crumble the saffron threads into the warm milk and leave to steep for 10 minutes until deep golden.
- 3
Spoon the Greek yogurt into a mixing bowl and whisk until completely smooth and creamy.
- 4
Sift the powdered sugar and ground cardamom over the yogurt and whisk until fully blended.
- 5
Pour in the saffron milk, including the threads, and fold through until the shrikhand is an even pale yellow.
- 6
Taste and adjust the sweetness or cardamom if you like.
- 7
Cover and refrigerate for at least 1 hour so the flavours deepen and it firms up.
- 8
Divide into four small bowls and scatter the chopped pistachios on top just before serving.
Swaps, storage and make-ahead
Swaps
- For a dairy-free and vegan version, use a thick unsweetened plain coconut or soy yogurt labelled vegan, strained overnight if it is thin, and swap the milk for a plant milk.
- Replace the powdered sugar with powdered erythritol or another powdered sweetener, adding it a little at a time to taste.
- Use full-fat Greek yogurt or traditional hung curd instead of nonfat for a richer, creamier texture.
- Swap the pistachios for chopped almonds or toasted flaked almonds if pistachios are hard to find.
Storage
Keep covered in the fridge, refrigerating within 2 hours, and eat within 3 to 4 days. Add the pistachios just before serving so they stay crunchy, and do not freeze, as the yogurt turns grainy and watery.
Make ahead
Make the shrikhand up to 2 days ahead and keep it covered in the fridge, giving it a quick stir before serving. Chop the pistachios in advance and store them separately in an airtight container.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkTree nuts
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (143 g) | Per 100 g | |
|---|---|---|
| Calories | 137 kcal | 96 kcal |
| Protein | 13.7 g | 9.6 g |
| Carbohydrates | 15.9 g | 11.1 g |
| of which sugars | 14.3 g | 10 g |
| Fiber | 0.5 g | 0.3 g |
| Fat | 2.3 g | 1.6 g |
| of which saturated | 0.4 g | 0.3 g |
| Sodium | 47 mg | 33 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
