Shrikhand — strained yogurt with saffron
Thick, smooth yogurt with saffron, cardamom, almonds and pistachios.
Active time15 min
Cooking1 min
Total15 hResting : 15 h
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Ingredients
- 3 cups of plain full-fat yogurt
- 2 tbsp almonds
- 1 tbsp water
- 1 tbsp shelled pistachios
- 1 pinch of saffron threads
- a quarter of a cup of finely powdered sugar
- ½ tsp ground green cardamom
Preparation
Line a strainer with clean cheesecloth and set it over a deep bowl. Add the yogurt, gather the cloth and tie it closed. Place a clean weight on top and refrigerate for about 15 h, until very thick. Keep the yogurt above the collected whey.
3 cups of plain full-fat yogurt- strainer
- cheesecloth
- mixing bowl
- clean weight
Heat the water in a small saucepan. Pour it over the saffron in a cup and let it infuse while preparing the yogurt.
1 tbsp water1 pinch of saffron threads- small saucepan
- cup
Chop the almonds and pistachios, then measure their listed volumes. Transfer the strained yogurt to a bowl. Add the sugar, cardamom and saffron water. Whisk until smooth. Divide among dessert bowls and sprinkle with almonds and pistachios. Serve chilled.
2 tbsp almonds1 tbsp shelled pistachiosa quarter of a cup of finely powdered sugar½ tsp ground green cardamom- mixing bowl
- whisk
- dessert bowls
- knife
- chopping board
Allergens
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration