Pumpkin SeedsNo. 7410 · The 2026 edition
Pumpkin Shrikhand with Honey-roasted Pumpkin Seeds
Transform your Halloween dessert table with this creamy pumpkin shrikhand topped with crunchy honey-roasted seeds.
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This pumpkin shrikhand is a festive Indian-inspired dessert made by thickening Greek yogurt with pumpkin puree and cardamom. After a brief chill, it's topped with honey-roasted pumpkin seeds for a delightful crunch. It's a simple yet elegant treat perfect for fall gatherings.
Ingredients
Equipment
- strainer
- cheesecloth
- bowl
- baking sheet
Directions
- Set a fine-mesh strainer lined with cheesecloth over a bowl. Pour in the Greek yogurt and let it drain in the fridge for 2 hours, so it becomes thick and creamy.
- In a mixing bowl, combine the thickened yogurt with pumpkin puree, sugar, and ground cardamom. Stir until the mixture is smooth and well blended.
- Cover the bowl with plastic wrap and chill the shrikhand in the refrigerator for at least 1 hour to allow the flavors to meld.
- Preheat your oven to 350°F. In a small bowl, toss the pumpkin seeds with honey until evenly coated. Spread them in a single layer on a baking sheet and roast for 10 minutes, or until they turn golden and fragrant.
- Spoon the chilled shrikhand into serving bowls and top each portion with a generous sprinkle of honey-roasted pumpkin seeds.
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