Saffron and Cardamom infused Shrikhand

My daughter is home for the holidays. The Diva, is home!

The house is noisy, clothes all over her floor, lights left on in her room, a million bottles of unidentifiable liquids strewn all over the bathroom counter and dressing table- what’s it with teenaged girls and oodles of makeup???

It’s also a time when I can pull out all the stops and make every artery clogging, heart-attack inducing, high calorific Indian dish, and have no regrets about it!

I promised her pooris – a deep fried Indian bread, served with chole (chickpeas cooked in a tomato and onion based gravy) and halwa. But she would have none of that!

“Is there shrikhand?” She demanded. “No, shrikhand, no pooris”, she said with finality, when I protested that I didn’t keep such treats at home normally.

I anticipated a dreaded trip to Mustafa, the everything-(and everyone)under-one-roof store in Little India, for the elusive Shrikhand….a trip that sends shudders down my spine attempted on a weekend. When Mustafa seems to be jam packed by one billion people. All with a mission on their minds and murder in their hearts (for a hapless soul that gets in the way of whatever they are hunting down).

So I decided to make the decadent Shrikhand myself. And so can you!

The ingredients are few, and easily found in most homes. You can vary up the basic recipe to create many different riffs on the theme.


Yoghurt 1 ltr tub, I used Greek as it is thicker than natural yoghurt
White sugar, 1 cup
Cardamom, 4-5 pods
Saffron, a few strands (optional)
Warm milk, 2-4 tbsps
Pistachios, 2-3 tbsps, flaked (use any nuts of your choice. Almonds, cashews and pistachios are traditional)


Set a colander on a large bowl. Spread a large, clean kerchief over the colander.
Pour the yoghurt into the kerchief, allowing the whey from the yoghurt to drip into the bowl.
Set this aside for an hour or so until the yoghurt drains and thickens.
Grind the cardamom pods and sugar together.
Put the saffron strands into the warm milk and crush with a teaspoon. The saffron will release its colour and fragrance.
Once the yoghurt has drained, scrape it into a clean dish and add the cardamom sugar and mix well. Add as much of the sugar as you wish, reserving the rest for another dessert.
Finally add the saffron infused milk and top with the pistachios. (I didn’t add the nuts, as my daughter does not like them).

Yoghurt, draining in the colander.



Saffron in warm milk.

Fragrant cardamom sugar!


Cardamom and saffron – perfect companions to the yoghurt.

Sensuous, silken shrikhand- the perfect accompaniment to pooris!



  1. I could eat the entire bowl, love this!

    • I could eat it too ( and have done so in the past). It’s so deceptively light, plus you think, oh it’s yoghurt, and that’s good for you, and before you know it the whole carton is gone and settled directly around your waist! But I must say the homemade version is eons better than the store bought one. So I have my Diva to thank 🙂

  2. After looking at the images of this quintessential Indian dessert, my mouth has started watering. I have never made shrikhand at home. But the way you have explained the recipe, I think I must make an attempt as soon as possible. All I can say is your daughter is lucky :-))

  3. The chef I used to work for made shrikhand occasionally, and I loved it! What I need to ask about is the cardamom sugar: are they separate or is the sugar flavoured with the seeds? Hmm…would love to make this!

    • You grind the sugar with the whole cardamom- seeds, husk and all- about 4-5 pods are enough for a heady, delicious aroma. But be sure to pick the small cardamom (green or brown) not the ‘Badi Ilaichi’ or big cardamom.
      Do try it- it’s so simple.

  4. Sounds yummy. Perfect recipe to try out during summer vacation. All I have to say is lucky daughter 🙂

  5. Radhika, It is a really a boon to homemakers who are keen to try out new recipes.Your recipe for Shrikhand which you have beautifully described is very easy to follow and should encourage people to try it out immediately..Your preamble to the recipe was a masterpiece and I liked it.

  6. I love shrikhand…I’m gonna try this.

    • Yes, me too. And to think I used to buy that dry, awful stuff that Amul passes off as Shrikhand for years, because I was too worried about making it! It’s so simple!

  7. Looks Yummy! Wish I continued staying at Leonie Tower!

  8. Radhika – shrikhand is entirely new to me. Needless to say, I am loving the flavor profile. I’m trying to imagine the taste but I have to try this and find out for myself. Enjoy your Diva! She knows what she wants and that’s a great thing and she has you to cater to her and that’s a super awesome lucky thing.

  9. I’m with Azita… it is my first time hearing about shrikhand. A dessert you eat like ice cream or pudding? I could imagine its mouth watering fragrance. 😛

  10. I love Shrikhand… Having grown up in Maharashtra, there is no escaping Shrikhand Puri for every festive occasion, not that I am complaining!

  11. Pingback:Aamras with Poori | cookingwithsapana

  12. Puris and channa masala was my requested dish every time I went home from hostel during my college days. Pamper your diva. She deserves it!