Shrikhand (Strained Yoghurt Dessert)
Why this recipe works
- Thick, creamy texture: Straining the yoghurt removes excess whey, giving the dessert its smooth, pudding-like consistency.
- Fragrant flavour: Cardamom, saffron and rose water bring floral, warm and aromatic notes without making the dessert heavy.
- Better after chilling: Resting in the fridge gives the sugar time to dissolve fully and allows the spices and rose water to bloom.
Get the most out of this recipe
Timing notes
- Allow enough chilling time: Most of the time is hands-off: the yoghurt needs to drain first, then the finished shrikhand should chill before serving.
- Serve well chilled: Shrikhand has the best texture straight from the fridge, while it is thick, cool and spoonable.
Ingredient notes
- Use full-fat yoghurt: Full-fat Greek yoghurt gives the richest texture and helps the dessert hold its shape after straining.
- Freshly crush the cardamom: Grinding the seeds from whole pods gives a cleaner, more fragrant flavour than pre-ground cardamom.
- Use rose water lightly: Rose water varies in strength, so add it with care; it should perfume the yoghurt rather than dominate it.
Texture tips
- For a thicker finish: Strain the yoghurt for longer until it holds soft peaks before mixing in the sugar and flavourings.
- For an extra-smooth texture: Whisk the sugar in thoroughly before adding the nuts, so the base becomes glossy and even.
Make-ahead tips
- Make it in advance: Shrikhand keeps well in the fridge, making it a useful dessert to prepare earlier in the day or the day before.
- Keep it covered and cold: Store in an airtight container and stir briefly before serving if a little whey separates.
Equipment you'll need
Ingredients
Instructions
- Set a sieve over a mixing bowl and tip in the yoghurt. Chill for 3 hours to let the whey drain and the yoghurt become thick and spoonable.
- Crack open the cardamom pods and crush the seeds to a fine powder. Lightly crush the saffron threads between your fingers.
- Scrape the thickened yoghurt into a bowl and whisk in the caster sugar until smooth and slightly lighter. Whisk in the cardamom, saffron and rose water, then taste and adjust with a little more sugar if you like.
- Chop the pistachios and fold most of them through, reserving a little for the top. Chill for at least 1 hour so the flavours bloom, then serve cold with the remaining pistachios scattered over.
Recipe notes
Tips
- For a thicker, more traditional texture, strain the yoghurt for an extra 1 to 2 hours until it holds soft peaks.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised yoghurt and keep the shrikhand well chilled.
Substitutions
- Replace caster sugar with icing sugar for faster dissolving and an extra-silky finish.
- Replace rose water with a pinch more dried saffron threads for a more saffron-forward flavour.
Storage
- Refrigerate up to 3 days
- Store in an airtight container in the fridge. Stir briefly before serving; if any whey separates, simply mix it back in.
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Recipe overview
- Servings: 4 servings
- Total time: 4h 10min (20min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Milk Pistachios Tree nuts
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