Saffron-scented strained yogurt


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Shrikand is Maharashtra’s famous signature dish. You will need a large quantity of yogurt, as it has to be strained to remove nearly all the liquid. Traditionally, Shrikand is served with puris, deep-fried puffed breads, but it is also good with fresh seasonal fruits as a refreshing dessert.


  • 3 x 425g/15 oz cartons of full-fat (whole) natural (plain) yogurt
  • a pinch of saffron threads, pounded
  • 15 ml/1 tbsp hot milk
  • 75 g/3 oz/ cup caster (superfine) sugar
  • 2.5 ml/½ tsp ground cardamom
  • fresh fruits such as mango, strawberries or pomegranate seeds, to serve


  1. Pour the yogurt on to a large, clean muslin cloth (cheesecloth). Bring together the four corners of the cloth and tie up into a knot. Hang the muslin over the sink or in a sieve (strainer) over a bowl until all the liquid has been removed. This takes up to 6 hours, so you can leave it overnight.

  2. When the yogurt is nearly ready, soak the saffron in the hot milk for 10 minutes.

  3. Empty the strained yogurt solids into a mixing bowl, then beat until smooth.

  4. Add the sugar, cardamom and saffron along with the soaking milk. Mix well, then chill for at least 2 hours.

  5. Serve in stemmed glasses, either in alternate layers of yogurt and fruit, or topped with the fruit of your choice.


This dessert can be transformed into a form of cheesecake by layering the yogurt and fruit on a base made from crushed cookies mixed with melted butter.

Per portion Energy 260kcal/1101kJ; Protein 14.6g; Carbohydrate 35.5g, of which sugars 35.5g; Fat 7.6g, of which saturates 4.3g; Cholesterol 28mg; Calcium 518mg; Fibre 0g; Sodium 205mg.