• Skip to main content
  • Skip to primary sidebar
Sinfully Spicy
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Desserts » Mithai / Indian Sweets
    No ratings yet

    Cardamom Shrikhand With Mango Compote

    Modified: Mar 6, 2022 · Published: May 10, 2012 by Tanvi Srivastava 1 Comment

    Jump to Recipe

    This post may contain affiliate links.

    Shrikhand is a delicious and creamy yogurt dessert made with thick plain yogurt, sugar and flavored with sugar or saffron. Shrikhand is very simple to make and is popular in western parts of India. You can use greek yogurt to make it as well.

    Allow me to call it a beauty.I dont mean fancy or flashy. Neither I want to hint that I toiled over this dessert for hours. This eliachi shrikhand is hopelessly easy to make. Yet succeeds in achieving the delight a dessert can bring. Slightly tart yogurt flavored with freshly ground elaichi (cardamom) and topped with a luscious mango saffron compote - as simple as it can get but like a little sunshine in a bowl.

    It is hard to believe that something so simple as yogurt & sugar can turn into a creation which appeals to the sweet tooth. Cream add more body to the dessert in my opinion and makes it a little more wonderful. Cream is not used traditionally shrikhand. You can skip it. I like it for the added richness that it lends.

    What is Shrikhand?

    Shrikhand is a yogurt sweet dessert from western parts of India.Shrikhand recipe is like a blank canvas - some like to add nuts, some combine chopped or pureed fruits with it and some let the melt in the mouth consistency remain unadulterated. Experiment as it pleases you.

    I ate shrikhand for the first time prepared by one of my friend's mom in Pune. She served it along side pooris (deep-fried flatbread) & a spicy bean sprouts curry. The combo was a bit odd for me at first but I immensely enjoyed it.

    Usually, pureed mango is mixed with hung yogurt and shrikhand becomes amrakhand. My favorite summer fruit is here. I bought season's first mango last week & they seemed perfect to add a texture to the dessert. The mangoes were ripe & sweet - a compote was definitely on my mind. Addition of saffron to it seemed an obvious decision to accentuate the exotic flavors. The fact that I prepared the dessert with homemade dahi (indian style yogurt) made me a happier than usual.

    Make It With Greek Yogurt

    If you are in a rush, you can use greek yogurt in this recipe. It saves you additional time of straining the yogurt.

    Follow instructions as it is from the recipe card. You can refrigerate it for 30 minutes and serve.

    Cardamom Shrikhand Featured Image.

    Cardamom(Elaichi) Shrikhand With Mango Saffron Compote

    Tanvi Srivastava
    Cardamom Shrikhand With Mango Saffron Compote is a simple yet fancy indian dessert made with hung yogurt, saffron & green cardamom.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 8 hours hrs 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 8 hours hrs 15 minutes mins
    Course Dessert
    Cuisine Indian
    Servings 6
    Calories 304 kcal

    Equipment

    • Colander
    • Cheesecloth or Muslin
    • Mixing Bowls & Spoons

    Ingredients
      

    • 4 cup plain yogurt full fat
    • 50 ml heavy cream cold
    • ⅓ cup fine sugar or to taste
    • ½ teaspoon green cardamom powder
    • pinch nutmeg powder optional

    For Mango Compote

    • 8-10 saffron strands
    • 1 tablespoon warm water
    • ½ tablespoon fresh lemon juice
    • 1 tablespoon sugar
    • 1 cup mango chunks

    Instructions
     

    Cardamom Shrikhand

    • Line a colander with muslin/cheese cloth large enough that you can tie up its ends. Place the colander over a large bowl. Ensure that there is gap between the colander bottom & the bowl bottom to collect the draining liquid. Pour the yogurt  into the colander and tie up all the ends of the muslin/cheesecloth. Let drain refrigerated for at least 6 hours or preferably overnight i
    • Discard the whey once drained.cIf in hurry, you can use Greek yogurt to make shrikhand too. Skip draining if doing so.
    • Transfer the strained yogurt into a bowl. Add cold cream to it and start whisking using a hand beater. Slowly add the sugar and beat until slightly stiff peaks. Add cardamom & nutmeg powder, mix and refrigerate for 1 more hour.
    • Serve the chilled shrikhand into serving bowls & top with mango compote (recipe below). Keeps well in fridge for 2-3 days

    Mango Saffron Compote

    • In a medium bowl, dissolve the saffron in lukewarm water till it dissolves. About a minute or so. Stir in the lime juice, sugar and mix till sugar dissolves. Add in mangoes. Let sit for 2-3 hours in the fridge. Use as needed

    Nutrition

    Calories: 304kcalCarbohydrates: 50gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 33mgSodium: 78mgPotassium: 263mgFiber: 2gSugar: 41gVitamin A: 4435IUVitamin C: 8mgCalcium: 225mgIron: 2mg
    Tried this recipe?Let us know how it was!
    Mithai / Indian SweetsMango

    More Mithai / Indian Sweets

    • Mango Rice Pudding Featured Image.
      Creamy Mango Rice Pudding (Mango Kheer)
    • Boondi Custard Trifle featured Image.
      Orange Flavored Sweet Boondi Custard Trifle
    • Pistachio Burfi (No Sugar Syrup)
    • Coconut Ladoo Recipe Featured Image.
      Coconut Ladoo Recipe (With Jaggery, No Syrup)

    Share This Recipe

    • Facebook
    • X
    • Email

    Reader Interactions

    Comments

      I'd Love to Hear from You! Cancel reply

      If you tried this recipe, please leave a star rating and share your feedback below. Your input helps me refine my recipes and guides others too. As always, thank you so much for your support!

      Thank you,
      Tanvi

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Nikhil

      August 26, 2013 at 5:10 am

      Tanvi-- I have to thank you for this recipe. I had never made shrikhand before in my life, as it always seemed so daunting. But I made it the other day when I had some family over and it was a huge hit. For all your lazy readers out there, I took a few short cuts and it still turned out amazing. First of all, I used Greek yoghurt. Secondly, I didn't bother to drain the dahi after adding the cream, nor did I bother to put it in the fridge for two hours. (Next time, I think I will skip the cream entirely, so as to make it less fatty. As it is, I used 0% fat Greek yoghurt). Lastly, I didn't use as much sugar as is called for in the recipe, which does make it less authentic, but we liked it nonetheless. The shrikhand with the mango compote was a genius idea of yours, thank you again!

      Reply

    Primary Sidebar

    Hi, I'm Tanvi! If you love Indian food, you are at the right place, browse through hundreds of delicious Indian recipes

    More about me ?

    Popular

    • Chilli Paneer Featured Image.
      Street Style Chilli Paneer
    • Masoor Dal featured Image.
      Simple Masoor Dal Recipe (Spiced Red Lentils)
    • Paneer Burger Featured Image.
      Crispy Pakora Crusted Paneer Burger (Air Fryer)
    • Tandoori Shrimp Tikka featured Image.
      Pan fried Tandoori Shrimp Tikka (Air fryer Option)
    • Pistachio Tiramisu Featured Image.
      Pistachio Tiramisu (Raw Eggfree, No Coffee)
    • Bhindi Masala Featured Image.
      Dhaba Style Bhindi Masala Recipe

    Looking for Something?

    Footer

    back to top

    Links

    • Recipe Index
    • Privacy Policy
    • Editorial Policies

    Free Recipe Book

    • Sign Up! to get your e-copy!

    About

    • About Me

    Copyright © 2025 Sinfully Spicy

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required