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Salted Shrikhand with Pistachios

Servings: 4 to 6

This is the most luxurious yogurt dessert you’ll ever have. In this easy Indian sweet, yogurt is strained until extremely creamy, mixed with cardamom, saffron, and sugar, then finished with a pinch of salt, to bring out the intensity of the spices. Crumbled pistachios are scattered over the yogurt for a crunchy and colorful topping.


  • 4 cups full-fat plain Greek yogurt (1 qt.)
  • 1/2 tsp. saffron threads
  • 1/2 cup granulated sugar
  • 1 tsp. kosher salt
  • Seeds from 4 green cardamom pods, crushed into a powder, or 1 tsp. ground cardamom
  • 1/4 cup crushed unsalted pistachios


Line a large colander with coffee filters, cheesecloth, or paper towels, and set it over a deep plate or bowl. Pour in the yogurt and refrigerate overnight or up to 12 hours. (The whey will drain out, making the yogurt thick and creamy).

In a mortar and pestle, crush 1/4 tsp. saffron threads into a powder. In a large bowl, combine the yogurt, crushed saffron, sugar, salt, and cardamom. Mix until the yogurt turns pale yellow. Top with the remaining 1/4 tsp. saffron threads and the pistachios. Refrigerate for at least 2 hours or up to 8 hours before serving.


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