Shrikhand is yogurt in its dreamiest, creamiest dessert form, and it is one of my favorite sweets of all time. This impossibly smooth, thick, saffron-studded, I-can’t-believe-I-made-this-with-yogurt treat is typical of the Indian state of Gujarat. When I’m back home in Texas, I make shrikhand with my dad’s homemade yogurt, but you can get that same silkiness with good-quality store-bought Greek yogurt. In what turned out to be a real game-changer, my friend Khushbu suggested putting shrikhand in a graham cracker crust and refrigerating it, like a no-bake pie. Shrikhand pie is an excellent idea, but I’m just as happy spooning it out of the bowl as is.

INGREDIENTS
4 cups plain whole-milk Greek yogurt
½ tsp. saffron threads, divided
4 green cardamom pods, seeds removed, or 1 tsp. ground cardamom
½ cup sugar
Special Equipment
A mortar and pestle

RECIPE PREPARATION
Line a large colander with coffee filters (unfolding if needed) or paper towels, overlapping them so they cover sides, and set inside a large bowl. Place yogurt in colander and let drain in refrigerator at least 8 hours and up to 12 hours; discard drained liquid in bowl. Yogurt should be very thick—like an even creamier, richer Greek yogurt.

Crush ¼ tsp. saffron threads to a powder with a mortar and pestle; transfer to a small bowl. Finely grind cardamom seeds.

Transfer strained yogurt to a large bowl and mix in crushed saffron, cardamom, and sugar (yogurt should turn a pale yellow color). Top with remaining ¼ tsp. saffron threads (don’t mix, as you want that stained effect) and chill at least 2 hours and up to 8 hours before serving.