Sweetened Yogurt with Saffron and Pistachios (Shrikhand)

  • Serves

    serves 6


The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook (Phaidon, 2010).


  • 6 cups yogurt
  • 1 tsp. saffron threads
  • 1 tbsp. warm milk
  • 12 cup superfine sugar
  • 12 tsp. green cardamom seeds, crushed
  • 10 pistachios, chopped


Step 1

Cut 3 layers of cheesecloth into a 12" x 24" square. Put yogurt in middle of cheesecloth, bring up ends, and tie with kitchen twine. Tie cheesecloth-bound yogurt to the handle of a wooden spoon; set wooden spoon over a bowl. Chill yogurt and let drain overnight to a thicker consistency. Combine saffron and milk and let steep for 30 minutes. Put drained yogurt into a bowl; stir in saffron mixture and sugar. Divide shrikhand between 6 small bowls and garnish with cardamom and pistachios.

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