Shrikhand is an Indian dessert that we often feature on our Indian cookery courses. Made with saffron and yoghurt (dairy or non-dairy), this creamy dessert is rich and sweet so you only need a small portion to round off a thali. Traditionally, Shrikand is served in a small stainless steel bowl and is the last dish to eat on a thali plate.
Dietary: Vegan Option, Gluten Free
- 500g natural yoghurt (soya or dairy) drained overnight (Greek style yoghurt is best)
- 50g jaggery or soft light brown sugar
- Large pinch of saffron, soaked in 4 tbsps of hot milk
- Seeds of 10 cardamom pods freshly ground or 1/8 tsp cardamom powder
- 2 tsp rosewater
- Toasted flaked almonds
- 1 mango, cubed
- Rose petals
- Drain the yoghurt through a muslin or tea towel overnight. Empty the yoghurt into the cloth, bring the edges together and twist the ends. Secure and hang the bundle over a bowl or place the bundle in a sieve over a bowl and press with a heavy weight. Next day, scrape the thickened yoghurt into a bowl.
- Soak the saffron in the hot milk for 15 minutes.
- Gently re-heat the saffron milk with the cardamom powder and sugar. When the sugar has dissolved whisk the mixture into the strained yoghurt followed by the rosewater. Add more rosewater to taste.
- Divide between four pudding bowls and chill for at least 4 hours before serving.
- Serve topped with cubes of mango, toasted flaked almonds, and a sprinkling of rose petals.