Shrikhand (Classic Saffron Cardamom)
Thick hung-curd dessert sweetened with powdered sugar or jaggery, scented with saffron and cardamom, with optional nuts. No-cook after straining; chill before serving.
Equipment
- Muslin or cheesecloth
- Large bowl and strainer (for hanging curd)
- Whisk or spatula (avoid high-speed beaters)
Ingredients
For hanging (if not using Greek yogurt)
- 1 kg full-fat plain curd dahi; fresh and not sour
Shortcut option
- 450 g plain full-fat Greek yogurt unsweetened; chilled
For flavoring and sweetening
- 1 pinch saffron strands
- 2 tbsp warm milk for saffron bloom
- ½ to ¾ cup powdered sugar OR ½ to ¾ cup powdered jaggery to taste
- ½ tsp green cardamom powder freshly ground if possible
- 1 tbsp warm milk optional, to loosen if too thick
Garnish (optional)
- 1 tbsp sliced pistachios or almonds
- 1 tsp charoli chironji; optional
Instructions
Hang the curd (skip if using Greek yogurt)
- Line a large rimmed bowl and set a strainer on top. Line the strainer with muslin, add curd, gather corners, and tie loosely with kitchen string.
- Suspend the bundle so it does not sit in collected whey, or rest the strainer setup in the fridge over the bowl.
- Drain 6 to 8 hours at cool room temperature, or overnight in the fridge, until dripping slows and the mass feels firm like soft cheese.
Bloom saffron
- Steep saffron in 2 tbsp warm milk for 10 to 15 minutes. Rub strands gently with the back of a spoon to release color.
Make shrikhand
- Transfer hung curd or Greek yogurt to a wide bowl. Pat dry with a clean paper towel if the surface is wet.
- Add powdered sugar or powdered jaggery in two stages, folding with a spatula or whisk with a light hand. Avoid aggressive whipping, which can loosen the set.
- Fold in cardamom and saffron milk until streak-free and pale gold.
- If too thick to fold, add warm milk a teaspoon at a time until spoonable; stop before it turns pourable.
- Cover and chill at least 1 hour, ideally 3 to 4, so sweetener fully dissolves and flavors meld.
Serve
- Spoon into small bowls, add nuts if using, and serve chilled.
Notes
Use powdered sugar or powdered jaggery. Granules in under-strained curd draw water and the shrikhand weeps.
If the mixture turns grainy, the curd may be too sour. Use fresher dahi next time and avoid over-hanging in very warm kitchens.
Store in an airtight container in the refrigerator up to 3 days. A thin whey line on top is normal; pour off or stir back if minimal.
For a mango version with the same hung-curd base, see Easy Mango Shrikhand (Amrakhand) on the site.
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