Sweet Saffron Yoghurt (Shrikhand)

A fragrant, sweet Indian yoghurt pudding infused with saffron and cardamom, garnished with nuts and pomegranate seeds.

Cook Time

5 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

6
tbsp

Icing Sugar

To taste

Dairy

500
ml

Greek-Style Yoghurt

Alternatively use 1 litre whole milk yoghurt

10
ml

Milk

2 teaspoons for infusing

Fruits

1
tbsp

Pomegranate Seeds

For garnish

NutsSeeds

0.5
tsp

Saffron Threads

0.25
tsp

Green Cardamom Seeds

Freshly ground, to taste

2
tbsp

Pistachios

Unsalted and chopped

2
tbsp

Almonds

Flaked or sliced

Other

1
piece

Edible Silver Leaf

Optional decoration

Steps

Drain the yoghurt through a paper-lined sieve over a bowl in the fridge for at least 6 hours.
Heat 10ml of milk and infuse with the crumbled saffron for 10 minutes.
Discard the drained liquid and mix the thickened yoghurt with sifted icing sugar, saffron milk, and cardamom.
Chill the mixture in the refrigerator until ready to serve.
Serve in bowls garnished with pistachios, almonds, pomegranate seeds, and optional silver leaf.