Kesar Elaichi Shrikhand (Indian Sweetened Saffron Cardamom Yogurt)

A recipe for Kesar Elaichi Shrikhand (Indian Sweetened Saffron Cardamom Yogurt)! Strained yogurt is flavored with saffron, cardamom, and sugar for a creamy and refreshing treat.

I originally made this Kesar Elaichi Shrikhand (केसर इलायची श्रीखंड) while reviewing the cookbook, Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner, written by Janet Fletcher. I have updated the post with new photos and a few adjustments to the recipe.

Shrikhand is a sweet, strained yogurt from Maharashtra and Gujarat in Western India. This no-cook dessert comes in a variety of flavors such as Mango (Amrakhand), Custard Apple, Strawberry, Chocolate, Fig, and Rose. The recipe I am sharing today includes a comforting blend of saffron and cardamom to make Kesar Elaichi Shrikhand.

Start by straining the yogurt for a few hours until thickened, then whisk in sugar, saffron-infused milk, and cardamom until evenly combined.

Refrigerate the mixture for another couple of hours to chill and allow the flavors to blend together before serving in individual bowls with slivered nuts, rose petals, and/or saffron threads to garnish.

Notable Ingredients

The saffron adds a light yellow color and subtle floral flavor to the yogurt. Make sure the threads are pure saffron and try to avoid saffron powder. Some recipes add a drop or two of yellow food coloring to make it more pronounced.

Green Cardamom is a highly aromatic, warm citrus-like spice. Most of the flavor is in the seeds encased by the green pods.

You can buy cardamom whole or ground, but the seeds quickly lose their flavor once the pods are cut. I have been able to find the pods in the spice section of larger grocery stores and specialty spice stores/International Markets featuring South Asian products.

Straining the Yogurt

To create that notable thick and creamy texture, the yogurt (use fresh whole milk, not low fat) needs to be strained for a few hours.

Place a fine mesh sieve over a large bowl and line with a layer of cheesecloth (if I figure out last second I have run out of cheesecloth, I will sometimes swap for about three overlapping coffee filters). Pour the yogurt into the sieve, cover the bowl, and refrigerate for about 6 hours or up to overnight.

At this point, the resulting thick yogurt (hung curd, chakka) should be reduced down to about 2 cups (500 grams). Have leftover whey from straining? Refrigerate in an airtight container and use as a marinade for meat or to make bread.

For a shortcut, you can swap for about 2 cups (500 grams) Greek yogurt. You may still want to strain it one to two hours to remove any excess liquid.

A Few Kesar Elaichi Shrikhand Tips

Adjust the sugar and cardamom as desired to taste. The original recipe from the Yogurt cookbook also included pinches of nutmeg and cinnamon.

For best results, grind the sugar in a mortar and pestle or small food processor into a powder. This will make it more easily blend into the yogurt without releasing excess liquid. Do not swap for store-bought powdered sugar. It often has cornstarch, which will mess with the texture of the yogurt. I have also made this recipe on occasion with caster (superfine) sugar.

I kept the yogurt smooth and added a few garnishes over the top immediately before serving. Some varieties have a bit of texture included in the yogurt by folding in dried fruit or nuts.

Serving Ideas

This Kesar Elaichi Shrikhand is delicious chilled on its own as a refreshing dessert, as a part of a Thali, or alongside hot Puri/Poori for a wonderful contrast.

You can also layer the Shrikhand with other ingredients to make a parfait such as Whisk Affair’s Gulab Jamun Yogurt Parfait.

Looking for more yogurt-based recipes?

Try my:

• Mast-o-Khiar (Persian Yogurt and Cucumber Dip)
• Watermelon Yogurt Smoothie
• Strawberry Vanilla Yogurt Brûlée

This recipe was originally posted in July 2015 and updated in August 2026.

Kesar Elaichi Shrikhand (Indian Sweetened Saffron Cardamom Yogurt) Recipe

Adapted from Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner

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5 from 1 vote

Kesar Elaichi Shrikhand (Indian Sweetened Saffron Cardamom Yogurt)

A recipe for Kesar Elaichi Shrikhand (Indian Sweetened Saffron Cardamom Yogurt)! Strained yogurt is flavored with saffron, cardamom, and sugar for a creamy and refreshing treat.

Course Dessert

Cuisine Indian

Keyword cardamom, dessert, India, Indian, saffron, yogurt

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Resting Time: 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 4 Servings

Ingredients

• 3 cups (750 grams) plain whole milk yogurt
• 1 tablespoon (15 milliliters) warm whole milk
• pinch saffron 10-15 threads
• 1/3 cup (67 grams) granulated sugar
• 1/2 teaspoon ground cardamom

Optional Garnishes:

• slivered almonds
• slivered pistachios
• rose petals
• saffron threads

Instructions

• Place a large fine mesh sieve over a large bowl and line with a layer of cheesecloth.
• Add the yogurt, cover, and refrigerate until completely drained and about 2 cups (500 grams) remain, 6 hours to overnight.
• Place the warm milk in a small bowl and crumble in the saffron. Set aside for about 15-30 minutes for the saffron to bloom and turn the milk a golden color.
• In a mortar and pestle or a small food processor, crush the granulated sugar into a powder. Set aside.
• Transfer the drained and thickened yogurt to a large bowl.
• Slowly beat in the crushed sugar using a whisk or electric mixer until dissolved into the yogurt with a light texture.
• Whisk in the saffron milk and cardamom. Adjust flavors to taste.
• Cover the yogurt and refrigerate until well chilled, 2-4 hours.
• Divide the prepared yogurt between four individual glasses. Top as desired with almonds, pistachios, rose petals, and saffron threads.
• Serve immediately.

Notes

The original recipe in the cookbook, Yogurt, by Janet Fletcher also had pinches of ground cinnamon and nutmeg.