Last updated on May 12th, 2023

Sweet Saffron Shrikhand (Greek Yogurt Dessert)

I love a simple dessert such as this Sweet Saffron Shrikhand treat popular in the South Asian community.

It makes me forget about a sugar craving because this recipe combines simple ingredients like strained Greek yogurt, low-carb sweetener, strands of saffron, and cardamom and transforms plain boring yogurt into a creamy sweet dessert.

Shrikhand is a popular dessert in my family, and we often make it during Hindu festivals like Holi and Diwali. Although it’s a sweet dish, it’s traditionally served as part of a main meal accompanied by puris (fried flatbread), an Indian custom deeply rooted in Gujarati cuisine.

I like to use Greek yogurt to make this saffron-flavoured dessert, but even though Greek yogurt has most of the whey strained out, I still like to remove as much whey as possible to make it thick and creamy. The texture of this dessert after straining the yogurt is richer, and the taste is irresistible.

Why you’ll love Sweet Saffron Shrikhand

• Low-carb and keto-friendly, this dessert does not need to be eaten in moderation.
• Removing the liquid whey from the Greek yogurt removes the lactose sugars, reducing carbs and increasing protein. 
• Greek yogurt is very healthy and is known to improve heart health and immunity and aid digestion.
• This delicious treat can be frozen for meal prep and stored in individual portions.
• It hits the spot when craving a smooth and silky texture for a creamy dessert. It can be made into shooter-size portions for large gatherings.
• Adapt the flavour in several ways by adding fruits and nut toppings.

How many carbs are in Sweet Saffron Shrikhand?

6g net carbs / per serving

This sweet dessert has 6g of net carbs per serving, much less than a portion of shrikhand made with white sugar. It all depends on the toppings and flavourings added to the mixture. While this dessert is tasty, I like adding low-carb fruits and nuts to give it variety.

Ingredients to make Sweet Saffron Shrikhand

Strained Greek Yogurt – Strain it a few hours earlier or the day before you need to make the dessert.

Monk fruit Sweetener – Grind 1/2 cup Monk fruit in a coffee or spice grinder or use ¾ cup powdered. You can substitute it with Allulose if you can’t have monk fruit.

Cashew Milk – Only a small amount is needed to mix with the saffron. Substitute with any milk.

Saffron threads – Available at any local South East Asian market or food store.

Cardamom – Grind the seeds or use ground cardamom spice. Do you love cardamom? You may like my Cardamom Ginger Chai.

Pomegranate seeds & chopped pistachios – to garnish (optional).

Equipment to strain the yogurt

• Strainer
• Cheesecloth – You’ll find this in the kitchen section at most grocery stores. Sometimes it’s available at the dollar store as well.
• Mixing bowl
• Electric Whisk (optional)
• Fancy glassware or dessert bowls for serving

Steps to make Sweet Saffron Shrikhand

Strain the Yogurt:

Place a strainer over the bowl and lay the cheesecloth over it, then empty the yogurt into the cheesecloth and wrap it into a ball. Twist the cheesecloth at the top to keep the yogurt secure. Place the bowl inside the fridge and allow the yogurt to strain for 3 to 4 hours or overnight.

When ready to make this dessert, remove the strained yogurt from the fridge, unwrap the cheesecloth, transfer the strained yogurt to another bowl (or attach it to an electric stand mixer), and discard the whey liquid.

Now it’s time to make the sweetened yogurt.

Sweeten the Yogurt:

Whip the strained yogurt in an electric mixer or mix it by hand until it is smooth and creamy. Stir in the ground cardamom and powdered monk fruit.

Warm the cashew milk in the microwave for about 20 secs. Add a few saffron strands to release its yellow colour and aroma. Add the milk/saffron mixture to the yogurt, then whip it up on a low setting for 10-15 seconds until the yogurt turns smooth and silky. You can add a few loose strands of saffron if desired.

Refrigerate Sweet Saffron Yogurt for at least half an hour before serving. 

Spoon the yogurt into serving bowls and garnish with pomegranate seeds and chopped pistachios.

Serving Suggestions

Be mindful that adding extra toppings to the sweetened yogurt may increase the carbs in each portion. Here are some options to switch it up.

Variations to add-ins

• Make parfaits – add layers of keto sponge cake.
• Trifle – add layers of sugar-free jello.
• Berries – mix in some blueberries, raspberries and strawberries.
• Nuts – stir in chopped cashews, peanuts or walnuts.
• Granola – add your morning low-carb granola for a healthy and filling dessert
• Kiwis – garnish with kiwi slices for a tangy contrast in taste.

Variations to flavour

• Mango pulp – Stir a small amount into the yogurt for a tropical variation.
• Cardamom – Omit the saffron and make it Cardamom Shrikhand
• Pumpkin spice – Adds a new dimension to this dessert and is great to serve in the Fall season.
• Cinnamon – Sprinkled with extra sugar for a classic ‘Cinnabon’ flavour.
• Rose syrup – Adds a floral tone to the yogurt.

Tips for making Shrikhand

• Strain the Greek Yogurt for best results
• Whip the strained yogurt to keep it smooth and creamy.
• Use powdered sweetener to prevent granules in every bite.
• Use an electric whisk to blend the ingredients.
• Allow saffron strands to colour the cashew milk before adding it to the yogurt.

Storage and Freezing

Storage:  Store leftovers in an airtight container or cover them with cling film in the fridge for up to 4 days.

Freeze: Freeze leftovers in an airtight container or cover for up to 3 months. Store in individual freezer-proof containers for meal prep, then freeze them for up to 3 months.

Defrost: Defrost in the fridge overnight and stir it when it is thawed to bring it back to its creamy texture.

Did you make this recipe?

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