Classic Gujarati Strained Yogurt Dessert with Saffron and Cardamom

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This beloved Gujarati sweet transforms humble plain yogurt into a silky, lightly perfumed dessert. Thick hung curd is sweetened, scented with saffron and cardamom, and chilled until cool and creamy. Served in small bowls, it is a cooling finish to spicy thalis and a staple of festival spreads across Gujarat.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 1 gFiber
• 32 gSugar
• 10 gProtein
• 95 mgSodium
• 320 mgPotassium
• 285 mgCalcium
• 0.5 mgIron
• 1 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the Hung Yogurt Base

• 4 cups (900 g) full-fat plain whole milk yogurt
• 4 tbsp cold whole milk, divided
• A large square of muslin or cheesecloth (about 24 inches)

For Sweetening and Flavoring

• 3/4 cup (90 g) fine powdered sugar, sifted
• 1/2 tsp freshly ground green cardamom seeds
• A generous pinch of saffron strands (about 15 threads)
• 1/4 tsp ground nutmeg
• 1/2 tsp rose water (optional)

For Garnish

• 2 tbsp slivered pistachios
• 2 tbsp slivered almonds
• 4 to 6 unsalted pistachios, finely chopped
• Extra saffron strands, for sprinkling

Directions

1. Line a deep bowl with the muslin cloth, spoon in the yogurt, gather the corners into a tight bundle, and tie with kitchen string. Suspend the bundle over a deep bowl using a wooden spoon balanced across the rim, or set it in a fine-mesh sieve over a bowl, and refrigerate for 6 to 8 hours (or overnight) until at least 1 cup of whey has drained and the curd is thick and creamy.
2. Soak the saffron strands in 2 tablespoons of warm milk for 10 minutes until the milk turns a deep golden color. In a large chilled bowl, place the strained yogurt (you should have about 2 cups), and whisk briskly with a balloon whisk for 2 to 3 minutes until completely smooth, glossy, and free of lumps.
3. Add the sifted powdered sugar, ground cardamom, nutmeg, and the saffron-milk infusion to the whipped yogurt. Whisk gently for another minute until the sugar is fully dissolved and the mixture is evenly tinted a pale gold.
4. Stir in the rose water, if using, then taste and adjust sweetness. For a thicker dessert, refrigerate the mixture in a covered bowl for an additional 1 hour to firm up; for a softer, mousse-like texture, serve immediately after chilling for 30 minutes.
5. Divide the dessert among four small ceramic bowls or kulfi-style earthenware cups, smoothing the tops with the back of a spoon. Sprinkle the chopped pistachios and slivered almonds over each bowl, and finish with a few saffron strands.
6. Chill for at least 30 minutes more before serving. Serve cold on its own as a dessert, alongside hot pooris, or as part of a Gujarati thali with puri, batata nu shaak, and rice.

Cook’s Notes

• Always use full-fat whole-milk yogurt; low-fat versions yield a thin, grainy dessert that will not hold its shape.
• The longer you hang the yogurt (up to 12 hours), the thicker and richer the final texture will be, so plan ahead for the best results.
• For a popular variation known as aamrakhand, fold in 1/2 cup of thick Alphonso mango pulp after sweetening for a vibrant summer version.
• If the sugar does not fully dissolve, place the bowl over a pan of warm (not hot) water and whisk briefly, then chill again before serving.
• Leftover whey is excellent for kneading dough, adding to soups, or feeding to plants; do not discard it.

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