A Royal Finish: Blackberry Shrikhand with Cardamom, Saffron and Rose

Photo by Michael Piazza / Styled by Catrine Kelty

Indians love their desserts, and in my family we always gravitated toward dairy-based sweets over the typical syrupy ones. We had our own cows when I was growing up, which meant fresh milk and yogurt every day. Yogurt is a staple in most Indian homes, and with a fresh homemade pot of dahi always on hand, shrikhand was the quickest, most satisfying treat to whip up. 

A popular dessert in the region of Gujarat where my family hails from, shrikhand needs just a few ingredients: strained yogurt, sugar, spices and seasonal fruit. Its simplicity is deceptive—each spoonful bursts with flavor, freshness and comfort. While it is traditionally enjoyed alongside a meal, I love serving it parfait-style, layered with toasted nuts or extra fruit. 

Shrikhand is endlessly adaptable. Mangoes, berries, peaches—whatever the season offers, you can fold into this creamy base. This version, with its stunning hue from blackberries and the divine notes of saffron, rose and cardamom from the spice blend, feels downright shahi, meaning “royal.” It’s also a perfect make-ahead dessert, staying delicious in the fridge for 4–5 days. 

Serves 8–10

1 (32-ounce) container of plain, full-fat Greek yogurt
2 pints of fresh blackberries
½ cup confectioners’ sugar (extra if needed)
1 tablespoon milk
6–8 strands of saffron
3 teaspoons ground cardamom
2 teaspoons crushed rose petals
1 tablespoon raw pistachios, chopped

Line a large colander with a piece of cheese cloth and place it in a bowl. Add the sugar into the yogurt and mix; you can do this in the container itself, or in a separate bowl. Scoop the mixed yogurt into the lined colander, cover and let it drain in the fridge for 1–2 hrs. *Note: The collected whey can be used in a ranch-style dressing or as liquid for a fermented naan dough. 

Wash the blackberries, and blend into a smooth pulp, then pass the pulp through a sieve, removing all the seeds and collecting the pulp.

Warm the milk in a bowl for 15 seconds in a microwave, add the saffron and set aside for 10–15 minutes. This allows the saffron to bloom and release its fragrance and color.

Transfer the drained yogurt into a large serving bowl. Add the fruit purée and the bloomed saffron, along with the milk and ground cardamom and stir to mix. Taste for sweetness after adding the fruit, and sprinkle in some sugar if needed.

Using a spatula, smooth out the surface, sprinkle the top with crushed rose petals and chopped pistachios and chill for at least 2 hours. You can also prep the shrikhand in individual cups for a special treat and presentation.

Serve as dessert, breakfast cup or with a meal like my Mummy would with hot puris.

This recipe appeared in the Summer 2025 issue as part of a larger story: A Seasoned Summer.