Shirkhand with Apricots and Mulberries

Shirkhand with Apricots and Mulberries

A California twist on a traditional North Indian dessert. Whole milk yogurt is sweetened with local honey, a sprinkling of cardamom is added and topped with our seasonal organic fruit and saffron. This dish will have you thinking that you can be at two places at once.



  • 1 cup quality whole milk yogurt
  • Local honey to taste
  • ¼ teaspoon of cardamom powder
  • Few strands of saffron (optional)
  • ¼ cup pistachios, rough chopped
  • 1 apricot, seed removed and cut into 8 pieces
  • 2 mulberries, stem removed and cut into four pieces each



In a medium-sized mixing bowl, add honey, cardamom, and yogurt, mix well.

Place yogurt mixture on a platter and use a spoon or a spatula to smooth out the surface.

Place the garnish with pistachios, apricots, mulberries, and stands of saffron.

Serve at once.

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