Shrikhand
Main Ingredients
- 2 cups plain yogurt (preferably full-fat)
- 1/2 cup powdered sugar (adjust to taste)
- 1/4 teaspoon saffron threads (soaked in 1 tablespoon warm milk)
- 1/4 teaspoon cardamom powder
- 1-2 tablespoons chopped nuts (like almonds, pistachios) for garnish (optional)
Directions
Prepare Hung Curd:
- Place the yogurt in a muslin cloth or a fine mesh sieve lined with cheesecloth.
- Tie the cloth and hang it over a bowl for about 4-6 hours, or until the excess water (whey) drains out and you’re left with thick, creamy hung curd. Alternatively, you can use Greek yogurt, which is already thicker.
Mixing and Flavoring:
- Transfer the hung curd to a mixing bowl.
- Add powdered sugar, saffron milk mixture, and cardamom powder.
Blend and Chill:
- Mix everything together until smooth and well combined. You can use a whisk or a spatula for this step.
- Cover the bowl and refrigerate the Shrikhand for at least 2 hours to allow the flavors to meld together.
Serve:
- Before serving, garnish with chopped nuts if desired.
- Shrikhand can be served chilled as a dessert or a side dish with meals. It pairs well with puris (deep-fried Indian bread) or can be enjoyed on its own.