Ingredients
Scale
- 1 ½ cups plain Greek yogurt
- ½ cup powdered sugar
- ¼ teaspoon saffron threads
- 1 teaspoon warm milk
- ½ teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1 pre-made graham cracker pie crust
- ¼ cup chopped pistachios (for garnish)
- ¼ cup dried rose petals (optional, for garnish)
Instructions
- In a small bowl, soak the saffron threads in warm milk for about 10 minutes to release their color and flavor.
- In a mixing bowl, combine the Greek yogurt and powdered sugar. Whisk until smooth and creamy.
- Add the saffron milk mixture, ground cardamom, and vanilla extract to the yogurt mixture. Stir until all ingredients are well combined.
- Pour the saffron cardamom mixture into the pre-made graham cracker pie crust, spreading it evenly.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, garnish the pie with chopped pistachios and dried rose petals, if using.
Notes
- For a lighter version, use low-fat Greek yogurt instead of regular.
- Add a layer of fresh fruit, such as mango or berries, on top of the shrikhand filling for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 0mg
- Fat: 10g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 0mg