Recipe courtesy of Anjum Anand

Sweet Saffron Yogurt: Shrikand

  • Level: Easy
  • Total: 8 hr 30 min
  • Prep: 25 min
  • Inactive: 8 hr
  • Cook: 5 min
  • Yield: 4 servings
Share This Recipe

Ingredients

1 3/4 pints (28 ounces) whole milk yogurt or 1 pint (17 1/2 ounces) Greek-style yogurt* (See Cook's Note)

Milk, for infusing

1/2 teaspoon saffron threads

6 to 8 tablespoons icing sugar (confectioners')

1/4 teaspoon freshly ground green cardamom seeds

To serve

2 tablespoon chopped unsalted pistachios

2 tablespoon flaked or sliced almonds

Edible silver leaf*

Pomegranate seeds

Directions

  1. Line a large sieve with a double layer of paper towels. Place a bowl under the sieve and pour the yogurt into the sieve. Refrigerate for as long as possible to allow the liquid to drain off the yogurt. This will take a minimum of 5 to 6 hours. 
  2. Heat a little milk in a small pan. Place two teaspoons of the milk into a small bowl and crumble the saffron strands into it (the rest of the milk can be used in another dish). Allow the saffron to infuse the milk for about 10 minutes using the back of a spoon to crush the saffron further into the milk. 
  3. Remove the yogurt from the refrigerator (the liquid in the bowl below can be discarded). Transfer the yogurt to a medium mixing bowl. Sift the sugar into the thickened yogurt, then add the saffron milk and ground cardamom. Cover the bowl, and chill in the refrigerator. 
  4. To serve, divide the yogurt among 4 bowls and garnish with the nuts, silver leaf, if using, and pomegranate seeds.

Cook’s Note

*It is necessary to have a larger quantity of whole milk yogurt than of Greek-style yogurt because whole milk yogurt will lose more water when drained. . *Can be found at specialty Asian markets.

Choose a topic to find related recipes.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.