History Cookbook: Shri- Khand - Saffron Spiced Yoghurt (Hindu Cooking)

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Difficulty:  
Preparation Time: 10 -15 minutues (30 mins soaking time)
Cooking Time: None
Number of servings: Serves 4
Serving suggestions: Eat on its own or with fresh fruit
This is a vegetarian recipe


Shri-Kand is used traditionally as a festival dish.

Saffron is an expensive ingredient which is taken from the dried stigma of the crocus flower.  It is dried and needs soaking to bring out the colour and flavour.

For images of the cooking process see our Shri- Khand Picture Gallery.

With thanks to Sheela Joshi   for her help with this podcast.

• 1 large carton of Greek yoghurt
• 3 tbsps brown sugar or 2 tbsps honey
• 12 - 15 strands of saffron
• 6 - 8 cardamom pods

• Tablespoons
• Bowl
• Teaspoon
• Knife
• Mortar & pestle

Always wash your hands before preparing food.

1. In a small cup or bowl, soak the strands of saffron in 2 teaspoons of hot water
2. Let them soak for at least ½ an hour 
3. Then crush them with the back of a spoon
4. Open the cardamom pods and take out the hard black seeds. Discard the shells
5. Grind the seeds into fine powder with either a mortar and pestle or put them in cling film and crush with a rolling pin
6. Empty the Greek yoghurt into a pretty serving bowl
7. Add the sugar or honey and the saffron and mix well
8. Add ¾ of the cardamom powder
9. Mix thoroughly
10. Finally, with the rest of the cardamom powder make a little pattern on top of the “Shri-Khand” dish to finish off
11. Put it in the fridge until ready to serve

There are 2 comments for this recipe.
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Name: Bertie	14th January 2012
Gosh, I wish I would have had that information earlier!

Name: Judi McQuade	19th August 2010
I was curious about what the traditional version of Luanne's Shri Khand looked like. This is it - thought I would share. Since greek yoghurt is already strained, I think you can skip the step of extra straining yourself.

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