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This delectable and light dessert, delicately flavored with cardamom and saffron, is from Gujarat. Traditionally made with hung curd and whisked for a long, long time, this is a super easy way to make it, and it tastes even better because of the amazing labneh we get here.


1 jar labneh (2 cups)
½ cup fine sugar (more to taste)
¼ tsp decorticated cardamom
a generous pinch of saffron, plus some for garnish
½ tbsp milk
2-3 tbsp roasted pistachios, (salted or unsalted) chopped


Warm milk and mash in the saffron. Keep aside.

In a large bowl, combine the labneh, sugar and cardamom. With an electric whisk, whip this mixture till completely smooth. Add the milk-saffron mixture and mix well. Taste and add more sugar if you want a sweeter shrikhand. Make sure you whisk well after adding more sugar.

Pour into bowls and garnish with remaining saffron. Chill for at least an hour.

Garnish with pistachios just before serving.