• 4 cups of yogurt
  • ¾ cup of sugar as needed
  • Few strands of saffron
  • 1 tablespoon warm milk
  • About ¼ teaspoon crushed cardamom
  • 1 tablespoon sliced almonds
  • 1 tablespoon sliced pistachios


  1. Drain the yogurt – Put a muslin or cheese cloth over a strainer. Now pour the yogurt over muslin cloth to drain. Place a bowl underneath the strainer to collect the excess water.
  2. Next gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt.
  3. Move the yogurt with strainer and bowl into the refrigerator for at least six hours to drain excess water.
  4. Yogurt will become thick in consistency.
  5. Dissolve the saffron in warm milk. Milk will take on the saffron color, yellowish orange.
  6. Add sugar, cardamom powder, and saffron milk to yogurt and beat well till sugar dissolves. You may use a mixer.
  7. Mix in most of the almonds and pistachios to the yogurt mix and the remaining nuts will be used for garnish.
  8. Chill the shrikhand before serving.
  9. Traditionally shrikhand is served with puri (fried flat bread).

Source -

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