Shrikhand light (saffron and cardamom yogurt cream)

Shrikhand is a silky saffron-and-cardamom yoghurt cream from the cooking of western India (Maharashtra and Gujarat), served as a festive dessert and alongside puri. It is made with strained yoghurt, so it is thick and creamy yet light.

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Pour the yoghurt into a sieve lined with muslin or a clean tea towel, set over a bowl, and drain in the fridge for 4 hours (or overnight) until as thick as cream cheese.
2. Spoon the thick yoghurt into a bowl (keep the whey for other uses).
3. Add the honey, cardamom and saffron milk.
4. Whisk or stir until smooth and silky.
5. Adjust the sweetness with more honey if needed.
6. Divide among bowls, decorate with pistachios and fruit, and serve cold.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The draining time decides the thickness: the longer, the thicker the cream.
• Greek yoghurt lets you skip the draining, but home-strained yoghurt is even silkier.
• Soak the saffron in warm milk first so its colour and aroma open up.
• Keeps in the fridge for 3 days.

Frequently asked questions

What is the whey that drains off?

The liquid dripping from the yoghurt; use it in bread, soups or smoothies.

Can it be sugar-free?

Yes, with date syrup or honey, or unsweetened with fruit.

Similar recipes

• Kulfi light (pistachio and cardamom ice lolly) · Indian
• Edamame cream cups (zunda cream) · Japanese
• Yogurt panna cotta with honey and thyme · Greek
• Light kheer with brown rice and cardamom · Indian
• Mishti doi (caramelized Bengali sweet yogurt) · Indian
• Carrot cardamom muffins · Indian

More indian ideas

• Rosogulla (Bengali milk balls in syrup)
• Gulab jamun (milk dumplings in rose syrup)
• Jalebi (crisp, syrupy Indian spiral fritters)
• Date and nut ladoo (no added sugar)
• Mango lassi chia cream
• Carrot halwa light (gajar halwa with less sugar)

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch