Shrikhand
A thick, velvety dessert made from strained yoghurt sweetened and delicately flavoured with saffron, cardamom, and nuts.
Saffron for soaking
0.7 gSteeped in milk (step 1)Everything else
Method
- Combine 15.3 g milk and the saffron for soaking in a small dish and set aside to infuse.
- Place 1000 g hung yoghurt into a mixing bowl and whisk thoroughly while gradually incorporating 100 g sugar.
- Stir the steeped saffron milk into the sweetened yoghurt, then add 1 teaspoon crushed cardamom seeds and 8 blanched and slivered pistachio nuts, whisking until evenly combined.
- Place in the refrigerator to chill thoroughly before serving.
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Ground turmericUse 15% of the saffron's weight. Replicates the bright yellow colour well, but lacks the floral, earthy depth; use sparingly to avoid bitterness.
Screwpine water or rosewaterUse a few drops combined with a tiny pinch of ground turmeric to mimic both the regal floral aroma and the golden hue.
Whole milkUse equal weight; provides the standard rich dairy fat and body expected in creamy Indian bases.
Single creamDilute 3 parts cream with 1 part water to match the weight; yields a richer, glossier gravy that resists curdling.
Plain yogurtWhisk thoroughly and use equal weight; adds extra body and a mild pleasant acidity, best added off the heat.
Greek yoghurtUse the same weight straight from the pot. It is thick and slightly tangier; stir well before use.
Full-fat natural yoghurtUse about 175% of the weight and strain through muslin for 3–4 hours to yield the same weight of thick yoghurt.
Hung yoghurtUse the same weight. It is essentially the same ingredient; adjust salt or sugar to taste.
Granulated sugarUse the same weight. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.
Demerara sugarUse the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.
Ground jaggery or soft brown sugarUse the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.
Green cardamom podWeigh roughly 2.5 times the seed requirement; crack pods open and discard the fibrous green husks.
Ground green cardamomUse 75% of the weight; stir in off the flame or near the end of cooking to maintain its fragrance.
PistachioUse the same weight; check for salt and adjust the recipe's salt.
AlmondUse the same weight; toast lightly before chopping. It is milder but works for garnishes and pastes.
Cashew nutUse the same weight; grind with a little water for pastes. It is softer and sweeter.
Similar dishes
- Same: Shrikhand shares with this dish a thick chilled yoghurt base, caster sugar, saffron, green cardamom and pistachio.
- Different: Shrikhand uses 1000 g Greek yoghurt, 0.3 g saffron, 125 g sugar and 0.6 g cardamom pod, while this dish uses 1014 g hung natural yoghurt, 0.7 g saffron, 100 g sugar, 2.5 g cardamom seed and 15.3 g milk; Shrikhand adds pomegranate seeds and this dish lists 4.6 g unsalted pistachio.
- Same: Meethi Lassi shares a chilled, sweetened yogurt base flavored with saffron and cardamom with this dish.
- Different: Meethi Lassi uses unstrained yogurt blended into a drink with rosewater, whereas this dish relies on thick strained yogurt and omits the floral water.
- Same: Burnt Onion Raita shares a thick yogurt base with this dish and is also served cool.
- Different: Burnt Onion Raita uses Greek yoghurt with roasted blackened shallots, caster sugar and sea salt, while this dish uses hung yoghurt with saffron, cardamom, pistachio, milk and no onion.
- Same: Shallot & Ginger Raita shares a thick yoghurt base and a chilled, cooling role with this dish.
- Different: Shallot & Ginger Raita uses Greek yoghurt with chopped banana shallot, fresh ginger, mint, coriander, toasted cumin, caster sugar and sea salt, while this dish is a sweet strained-yoghurt dessert with saffron, cardamom, sugar, milk and pistachio.