Nutrition of Each Serving

ShrikhandNote: Makes 4 Servings

  • 425 calories
  • 21g fat
  • 30mg cholesterol
  • 249mg sodium
  • 786mg potassium
  • 43g carbohydrate
    • 3g fiber
    • 38g sugar
  • 14g protein

Items Needed


  • ½ tablespoon whole milk
  • 32 ounces plain whole fat yogurt
  • ¾ cup powdered sugar
  • ½ teaspoon saffron threads
  • ½ teaspoon ground cardamom
  • 1 cup pistachios (or any nuts you prefer)


  • nut milk bag
  • medium bowl
  • strainer
  • small bowl
  • medium bowl



  • Prepare the yogurt
    • Put 32 ounces plain full-fat yogurt in a nut milk bag the place the bag in the strainer suspended over a large bowl.
    • Cover with plastic wrap and place in the fridge. Let excess liquid strain for 24 hours.
  • Prepare Saffron
    • In a small bowl add:
      • ½ tablespoon warm whole milk
      • ½ teaspoon saffron threads
    • Stir and keep aside.
  • Prepare Nuts
    • Lightly roast the nuts
    • Once roasted finely chop the nuts
  •  Measure
    • ¾ cup powdered sugar
    • ½ teaspoon ground cardamom


  1. Place the prepared yogurt into a medium bowl and add:
    • ¾ cup powdered sugar
    • ½ teaspoon ground cardamom
    • prepared saffron
  2. Stir until fully mixed and taste:
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Make sure to thoroughly stir before tasting
      • ½ cup powdered sugar
      • ¼ teaspoon ground cardamom
  3. Top with cut pistachios or other nuts.
    • ProTip: You can frozen Shrikhand and serve it as a frozen yogurt.

Note: This recipe is not the standard recipe which is much sweeter so make sure to flavor test.


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