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–+ servings

shrikhand

A sweetened yoghurt, shrikhand has a subtle saffron character.
a bowl of sweet saffron yoghurt
prepare: 20 minutes
strain: 12 hours
total time: 12 hours 20 minutes
difficulty: moderate
yield: 4 servings
calories: 284 kcal
diet: gluten free, vegetarian
cuisine: gujarati, Indian, maharashtrian

equipment

  • colander
  • muslin square

ingredients

to serve

  • 1 tbsp almonds - sliced
  • 1 tbsp mint leaves - finely chopped

instructions

  • Line the colander with the muslin square and pour in the yoghurt, spreading evenly. Cover, place in a bowl and refrigerate overnight.
  • Warm the milk and add the saffron. Allow the saffron to infuse the milk for at least ten minutes, stirring occasionally.
  • Grind the cardamom seeds to a coarse powder.
  • Turn the strained yoghurt into a mixing bowl and sift the grated jaggery into the yoghurt. Mix well until it has completely dissolved.
  • Add the saffron, milk, ground cardamom, pistachio and almond. Mix well.
  • Cover and refrigerate until ready to serve.

to serve

  • Garnish with almond and mint. Serve.

notes

  • Dried fruit can be added. Adding one tablespoon each of finely chopped dried mango and dried papaya when adding the almonds and pistachios will take it to another level.
  • You could also substitute 200ml of crème fraiche for 200ml of yoghurt for an even richer dessert, with a subtle sweet and sour flavour.

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nutrition

Serving: 150 g | Calories: 284 kcal | Carbohydrates: 28 g | Protein: 10 g | Fat: 16 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 0.003 g | Cholesterol: 21 mg | Sodium: 75 mg | Potassium: 476 mg | Fiber: 3 g | Sugar: 22 g | Vitamin A: 243 IU | Vitamin C: 2 mg | Vitamin D: 0.2 µg | Calcium: 251 mg | Iron: 2 mg