Creamy saffron yogurt

This creamy dessert is called shrikhand and is a must in many Indian houses on the west coast. It’s a whole lot healthier than most Indian desserts – dig in!

  • Ready in 30-40 minutes
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 204
  • fat 11g
  • saturates 7g
  • carbs 21g
  • sugars 18g
  • fibre 0g
  • protein 8g
  • salt 0.22g


  • 700g Greek yogurt
  • 2 tsp cardamom pods
  • 100g golden caster sugar
  • 8-10 saffron strands
  • 1 tsp milk
  • 1 tbsp shelled pistachios, slivered
  • 1 large ripe mango, sliced


  1. Place a piece of muslin or thick kitchen paper in a large sieve set over a large bowl. Spoon the yogurt into the sieve, cover with another piece of muslin or 2 sheets of kitchen paper and set aside at room temperature for 25-30 minutes (this is done to remove excess moisture).

  2. Remove the seeds from the cardamom pods and crush them using a pestle and mortar – you will need 1 tsp of ground cardamom.

  3. Lift off and discard the top layer of paper from the yogurt, then scrape the yogurt into a bowl and stir in the sugar. Mix the saffron strands with the milk, then add the lot to the yogurt with the ground cardamom. Give the yogurt mixture a good stir for a few minutes so the ingredients are well mixed. (You can make up to this stage a day ahead and keep covered in the fridge.)

  4. Divide between 6 small glasses and scatter over the pistachios. Stand each glass on a saucer with some fresh mango slices on the side and serve at room temperature.

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