How To Make Shrikhand
Sweet and spice flavors come together in this shrikhand recipe. It’s an Indian dessert made with yogurt and toasted coconuts topped with mango slices.
In a small pan, toast the saffron over low heat for about 2 minutes, stirring, until brittle.
Remove and pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade.
Put the yogurt in a large bowl. Put the saffron back into the pan and add the cardamom and water. Bring just to a simmer, stirring.
Whisk the saffron mixture into the yogurt. Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl.
Let drain in the refrigerator for 1 hour.
Transfer the yogurt to a bowl. Add the ⅓ cup of sugar or more to taste. With an electric mixer, beat the yogurt for 2 to 3 minutes until slightly thickened.
Pour into bowls and refrigerate until well chilled, or put in the freezer for about 30 minutes until very cold but not frozen.
In a small frying pan, toast the coconut over low heat for about 2 minutes, stirring, until golden.
Serve the shrikhand topped with mango and coconut, and enjoy!
- Calories: 335.42kcal
- Fat: 9.98g
- Saturated Fat: 6.70g
- Monounsaturated Fat: 2.38g
- Polyunsaturated Fat: 0.30g
- Carbohydrates: 54.95g
- Fiber: 1.90g
- Sugar: 52.55g
- Protein: 9.40g
- Cholesterol: 31.85mg
- Sodium: 115.50mg
- Calcium: 308.35mg
- Potassium: 543.47mg
- Iron: 0.45mg
- Vitamin A: 111.51µg
- Vitamin C: 32.04mg
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