Fruit Shrikhand

Indian Sweetened Yogurt with Fruit

These creamy yogurt cups combine tangy strained yogurt with floral cardamom, honey, juicy fruit, and crunchy pistachios. They are refreshing enough for breakfast yet elegant enough for a light dessert.

Nutrition · per serving

347kcal

13.7gProtein

39.7gCarbs

15.2gFat

3.7gFiber

2 servings

Ingredients

6 items

Sweetened Yogurt

Plain full-fat yogurt500 g

Honey30 g

Ground cardamom¼ teaspoon

Vanilla extract½ teaspoon

Fruit and Garnish

Mixed fresh berries or chopped mango200 g

Pistachios, finely chopped20 g

Tips

•Use thick Greek-style yogurt if you want to skip draining.
•Mango, strawberries, peaches, or blueberries all work well. Add the honey gradually and taste, since fruit sweetness varies.
•For a firmer dessert, chill the assembled cups for 30 minutes before serving.

Steps

1
Line a fine-mesh sieve with clean cheesecloth or a coffee filter. Add the plain yogurt, cover, and refrigerate for 10 minutes to remove excess whey. For a thicker result, drain it for up to 2 hours.
500 g Plain full-fat yogurt
2
Transfer the strained yogurt to a bowl and gently whisk in the honey, ground cardamom, and vanilla extract until smooth. Do not over-whisk, or the yogurt may become loose.
30 g Honey¼ teaspoon Ground cardamom½ teaspoon Vanilla extract
3
Fold in half of the mixed fresh berries or chopped mango, reserving the rest for topping.
200 g Mixed fresh berries or chopped mango
4
Divide the yogurt mixture between two serving glasses. Top with the reserved fruit and chopped pistachios, then serve chilled.
20 g Pistachios, finely chopped

Origin & History

Shrikhand is a traditional Indian dessert made from strained yogurt, sugar, and fragrant spices such as cardamom and saffron. It is especially associated with western India, including Maharashtra and Gujarat, and is commonly served chilled during festivals and celebrations.

Pregnancy

Great

Pasteurized yogurt provides protein and calcium; use pasteurized yogurt and wash fresh fruit thoroughly.

Breastfeeding

Great

Provides protein, calcium, and fruit nutrients; use pasteurized yogurt and wash fresh fruit thoroughly.

indian yogurt fruit cardamom vegetarian no-cook

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Line a fine-mesh sieve with clean cheesecloth or a coffee filter. Add the plain yogurt, cover, and refrigerate for 10 minutes to remove excess whey. For a thicker result, drain it for up to 2 hours.

500 g Plain full-fat yogurt

Transfer the strained yogurt to a bowl and gently whisk in the honey, ground cardamom, and vanilla extract until smooth. Do not over-whisk, or the yogurt may become loose.

30 g Honey¼ teaspoon Ground cardamom½ teaspoon Vanilla extract

Fold in half of the mixed fresh berries or chopped mango, reserving the rest for topping.

200 g Mixed fresh berries or chopped mango

Divide the yogurt mixture between two serving glasses. Top with the reserved fruit and chopped pistachios, then serve chilled.

20 g Pistachios, finely chopped