Sweet Saffron Shrikhand (Greek yogurt dessert) Recipe Card
Sweet Saffron Shrikhand is an easy keto and sugar-free version of a classic Indian dessert made with strained yogurt, natural sweetener, saffron and cardamom.Traditionally served during Hindu festivals, this sweet dish can be enjoyed anytime.Low-Carb, Sugar-free Keto6g net carbs/serving
Equipment
- Strainer
- Cheesecloth Look for it 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
Ingredients
- 1 tub Greek Yogurt I use Oikos - no sugar added 750g
- ½ cup Monk fruit (granular) Grind the 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.
- 1 tbsp Cashew Milk or your choice of milk
- Pinch Saffron threads add less or more
- ½ tsp Cardamom without pods, ground
- Pomegranate & Chopped pistachios to garnish
Instructions
Strain the Yogurt:
- Place a strainer over the bowl and lay the cheesecloth over it. Empty the yogurt into the cheesecloth and wrap it up 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 you’re ready 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.
Notes
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.