Protein Shrikhand with Saffron: A High-Protein Version of a Classic Indian Dessert

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Shrikhand is one of India's oldest desserts — strained yogurt, sweetened and perfumed with saffron and cardamom until it's thick enough to stand a spoon in. It needs almost nothing done to it to be good. This version keeps that principle and simply adds a scoop of ISO Bang hydrolyzed whey protein isolate, turning a dessert into something with roughly 23g of protein per serving.

An honest note on the flavour choice, because this recipe deserved real thought rather than a default. The original version called for a vanilla-flavoured protein — a flavour Trident Nutra doesn't currently make. Every one of our four real flavours changes shrikhand's character to some degree, and shrikhand's traditional golden colour is part of what makes it recognisable, so this wasn't a decision to make lightly.

Mixed Berry is the recommendation here, and it's a genuine compromise, not a perfect fit. Chocolate would turn a golden dessert brown and bury the saffron entirely. Coffee fights cardamom's delicate aromatics. Mixed Berry is the lightest touch of the four — but it will shift the shrikhand's colour slightly toward pink rather than pure gold, and purists may prefer to use it sparingly. Full reasoning and an alternative approach are below.

Why you'll love this protein shrikhand

• 23g of protein per serving. A real boost over traditional shrikhand, which carries very little protein on its own.
• No cooking at all. Straining, mixing and chilling — nothing goes near heat.
• Genuinely traditional. This isn't a "healthified" reinvention; it's the real dessert with one addition.
• Makes four servings. One batch covers dessert for several days, chilled and ready.
• Real saffron and cardamom. The aromatics that actually define shrikhand, not a shortcut version.
• Clean label. Made with ISO Bang — no fillers, no proprietary blends, banned-substance tested.

Getting the straining and saffron right

Why the straining step actually matters

The 4–6 hour drain isn't optional if you want authentic texture. Even Greek yogurt straight from the tub still carries enough whey to make this mixture loose rather than spoonable. Straining it further — the traditional chakka technique — is what gives shrikhand its distinctive thick, almost fudge-like consistency. A muslin cloth tied over a bowl in the fridge works; a fine mesh sieve lined with cheesecloth works just as well.

Bloom the saffron, don't just sprinkle it

Saffron is fat- and water-soluble but needs warmth to actually release its compounds — dropping dry strands straight into cold, thick yogurt barely colours or flavours it at all. Warming a small amount of milk and letting the saffron sit in it for a few minutes first, as this recipe does, is what produces the real golden hue shrikhand is known for.

Ingredients

Makes 4 servings. The straining step needs advance planning — start it the morning you want to serve this.

• Greek yogurt480 g
• Trident Nutra ISO Bang — Mixed Berry60 g (2 scoops)
• Powdered sugar or sweetener30 g
• Cardamom powder1.25 g (¼ tsp)
• Saffron strands, soaked in warm milkA pinch + 15 ml milk
• Chopped pistachios and almonds, for garnishTo taste

Which ISO Bang flavour should you use?

As explained above, Mixed Berry is the recommended compromise — the lightest-touch option among our four real flavours, though it will soften the traditional gold colour slightly. If you'd rather prioritise colour and aroma over the fruit note entirely, use half the amount stated (one scoop instead of two) and lean more heavily on the saffron and cardamom to carry the flavour.

How to make protein shrikhand with saffron

1. Strain the yogurt. Place it in a muslin cloth or fine sieve over a bowl and refrigerate for 4–6 hours, until thick. This step is what gives shrikhand its texture — don't rush it.
2. Bloom the saffron. Warm the milk gently and add the saffron strands, letting them steep for a few minutes until the milk turns golden.
3. Combine. Transfer the strained yogurt to a mixing bowl and add the ISO Bang, powdered sugar and cardamom. Mix until completely smooth.
4. Add the saffron milk. Stir it through until the colour is evenly distributed.
5. Taste and adjust. Add a little more sweetener if needed, to your preference.
6. Chill for at least 2 hours. This lets the saffron and cardamom flavours properly meld into the yogurt.
7. Garnish and serve. Top with chopped pistachios and almonds just before serving, chilled.

Nutrition facts

Per serving (batch makes 4), with whole-milk Greek yogurt and full powdered sugar.

Nutrient	Amount
Calories	200 kcal
Protein	23 g
Carbohydrates	13 g
Fat	6 g
Sugar	12 g

For the lower-sugar version with 15g of powdered sugar: roughly 186 calories, 23g protein and 8.6g sugar.

Pro tips & tasty variations

• Use hung curd instead of store-bought Greek yogurt. If you're making your own from scratch, hung curd (dahi strained overnight) gives an even more traditional result.
• Add a pinch of nutmeg. A small amount alongside the cardamom is a common variation in some regional shrikhand recipes.
• Layer it as a parfait. Alternate the shrikhand with chopped fruit in a glass for a more composed dessert presentation.
• Toast the nuts first. A couple of minutes in a dry pan makes the pistachio and almond garnish noticeably more fragrant.
• Stack your creatine. Trident Nutra Creatine is unflavoured and dissolves straight in — it won't disturb the colour or flavour the way a second scoop of flavoured protein would.
• Serve it the traditional way. Shrikhand with puri is a genuine, classic pairing if you want to serve this as more than a solo dessert.

How to store your protein shrikhand

Keep it covered in the refrigerator for up to 3–4 days — it holds up well since there's no fresh fruit to break down. Add the nut garnish just before serving each portion rather than all at once, so it stays crisp rather than softening in the fridge.

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Frequently asked questions