Shrikhand is a classic Indian dessert made with strained yogurt, sugar, saffron, cardamom, diced fruits and nuts that give it a thick smooth and creamy quality. It is typically enjoyed as a festival dish in parts of Gujarat and Maharashtra.

But Shrikhand can be highly counterproductive for weight watchers and diabetics as it contains high fat (due to full fat yogurt) and sugar. And to deny anybody this mouth-watering dish is pure sin.  This  recipe hence has been modified to suit everybody inducing diabetics by replacing the harmful ingredients with low fat yogurt and sugar substitutes, and combine with fruit like peach which have a mild flavour easily fits in with the other ingredients.

From a nutritional point-of-view it provides a reasonable amount of protein, calcium, folate, and the probiotic property of curd offers that extra advantage. Having yogurt is also an excellent way of providing our intestines with beneficial active cultures such as Lactobacillus Acidophilus that fights vaginal infections, helps prevent diarrhoea, treats chronic constipation and improves lactose intolerance in people suffering from it. It also increases the body’s immunity by strengthening the intestinal epithelial barrier and stimulating production of white blood cells (defence cell) and antibodies. So here’s a recipe that’s beneficial to everyone especially the sweet craving diabetic!

No of Serving: 6


Plain low-fat yogurt 4 cups
Saffron thread ¼ tsp
Low-fat milk (warmed) 2 tbsp
Superfine raw stevia 2 tbsp
Green cardamom pods (husked and seeds extracted) 3 Nos.
Ripe peaches (skinned & sliced into wedges) 2 Nos.
Honey 1 tsp
Lemon juice ½ lemon
Water 80 ml
Pomegranate seeds 40 gms


Nutritive Value

Energy 102 kcals
Carbohydrates 8.2 gms
Protein 4.6 gms
Fat 5.6gms
Calcium 207mg
Folate 21mcg
Vitamin B12 02mcg



  • Place a strainer lined with cheesecloth over a pan and add yogurt to strain. Cover and set the strainer and pan in the refrigerator for 5 hours or overnight to continue to strain.
  • Add saffron thread to a heavy-bottomed pan and toast over medium heat for 2 minutes.
  • Add toasted saffron thread to a small bowl with warm milk and set aside for 10 minutes.
  • Combine strained yogurt, stevia and saffron milk in a large bowl and mix well.
  • Crush cardamom seeds and sprinkle over the yogurt mixture. Set aside in the refrigerator until ready to serve.
  • Heat a heavy-bottomed pan over medium-low heat and add peaches, honey, lemon juice and water. Cook for about 10 minutes, then cover and continue cooking until peaches are tender, about 10 minutes.
  • Open the lid and make sure most of the cooking liquid is absorbed. Dress the Shrikhand with roasted peaches and decorate with pomegranate seeds.

Avoid having with oily purls. Best consumed as a snack in-between meals during the day.


Geeta Shenoy
Consultant dietician and nutritionist