Peach Shrikhand

Peach Shrikhand
Photo: Gentl + Hyers
Prep Time:
10 mins
Total Time:
2 hrs 10 mins

Served as either a refreshing summer dessert or a side dish with puris (puffed whole-wheat flatbread), shrikhand is a quintessential Indian dish. It is typically made with strained full-fat yogurt and mango purée; this version swaps in ripe peaches enlivened with Baraka cardamom ($15, and Kashmiri saffron ($18,


  • 2 cups full-fat Greek yogurt

  • 2 medium peaches, pitted and peeled (or ½ cup peach purée), plus 1 peach, sliced or diced, for serving

  • ½ cup confectioners' sugar

  • ¼ teaspoon cardamom seeds (from 2 to 3 pods), such as Diaspora Baraka, ground to a powder

  • Pinch of saffron threads (about 20), such as Diaspora

  • Dried rose petals, such as Diaspora Panneer, and chopped roasted unsalted pistachios, for serving


  1. Place yogurt in cheesecloth set in a strainer over a bowl. Gather corners of cheesecloth and tie into a knot. Refrigerate 24 hours. (This will yield about 1 cup strained yogurt.) Transfer to a large bowl; whisk until smooth.

  2. Combine peeled peaches, sugar, cardamom, and half of saffron in a food processor; pulse to combine well. Add all but a few tablespoons of mixture to strained yogurt and whisk until well combined.

  3. Fold in remaining purée. Refrigerate at least a couple of hours and up to 2 days before serving, garnished with sliced peaches, remaining saffron, rose petals, and pistachios.

Cook's Notes

For this recipe, in addition to Diaspora Baraka cardamom and Diaspora Kashmiri saffron, we used Diaspora Panneer rose ($18,

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