Mango & Saffron Shrikhand
Shrikhand or flavored strained yogurt, is the creamiest, yummiest and fastest indian dessert you can ever make! To get nice and thick Shrikhand that would put store-bought ones to shame, you want to start with a really good quality full fat greek yogurt. I use Fage yogurt - it’s my absolute favorite. It’s thick, less tart than any other yogurts I’ve tried and great for making Shrikhand.
You’ll see a lot of recipes asking to blend the ingredients, but this is a big mistake you want avoid - especially if you want to achieve the actual thickness of a Shrikhand. This is why, my Mango & Saffron Shrikhand recipe uses a cut and fold mixing technique, often used for making batter for baking to avoid loss of air.
My Gujarati genes CRAVE this and thankfully it’s fuss-free to make. The mango & kesar (saffron) flavors are so so divine - you’ll be addicted 😉
MANGO & SAFFRON SHRIKHAND
MANGO & KESAR/SAFFRON SHRIKHAND
yields 400g shrikhand
YOU WILL NEED
~ 900-100 grams (35 oz) greek yogurt
cheese cloth
1 tsp saffron strands
1 tbsp milk (nut milk works)
2 cup kesar mango puree (I used canned puree, but fresh mango works great!)
1 cup powdered sugar
(optional) finely chopped 4-5 toasted pistachios
STRAINED YOGURT AFTER 24 HOURS
DRAINED OFF EXCESS WHEY
STRAINED YOGURT WITH KESAR-MILK MIXTURE
MIXING STRAINED YOGURT, POWDERED SUGAR, MANGO PUREE & SAFFRON - JUST LOOK AT THOSE GLORIOUS SWIRLS!
METHOD
Line a colander with cheese cloth and place it over a bowl. Place yogurt over the cheese cloth, spread it evenly. Gather the ends of the cheese cloth to tie a knot and secure it tighter with a rubber band. Let it drain out all the excess whey for 12-24 hours in the refrigerator. Place a mortar-pestle or unopened bean cans over it to expedite the draining process. The result will be a super thick creamy yogurt, with a labneh-like consistency.
Warm milk and add saffron strands to it. Keep aside for 5 minutes until the saffron releases their beautiful yellow-orange color.
Transfer the strained yogurt in a large bowl. Use the drained whey to make buttermilk or reuse it in your morning smoothie! Add mango puree, sugar and milk-saffron mixture to strained yogurt.
Mix everything by using a cut and fold technique - cut through the mixture with a spatula, slide it to the bottom of the bowl, lift up the mixture, and gently place it over the top. You are bringing up the bottom of the mixture and bringing it to the top. Repeat the process until everything is evenly mixed.
Depending on the brand of yogurt and puree, you will need to adjust the sugar and mango proportions. Adjust them to taste. Shrikhand should have only a hint of lingering tartness and still be sweet without overpowering the mango flavors and ensuring the delicate saffron also shines. You will know when you have arrived! 😊
Finish it with a topping of finely chopped pistachios and few saffron strands, if you desire. Chill for at least an hour before eating.
Enjoy this divine Mango & Saffron (Kesar) Shrikhand as is or serve it with hot puris!
MANGO & KESAR/SAFFRON SHRIKHAND