Shrikhand or Saffron Yoghurt is a perfect way to end an Indian meal. A light and delicious dessert from Gujarat, its vivid color and flavor comes from the gorgeous saffron. Wonderfully creamy and cooling after a meal filled with spices, it is finished off with nuts to add a little crunch.
Shrikhand by Masala Mama
Published from Recipes from Many Kitchens
2 cups (500g) Greek-style yoghurt
1 tablespoon (15ml) milk
½ teaspoon saffron threads
½ cup (96g) granulated sugar
¼ teaspoon freshly ground green cardamom seeds, or to taste
2 tablespoons (21g) chopped unsalted pistachios
2 tablespoons (21g) flaked or sliced almonds (optional)
Some saffron strands
1. Line a large sieve with muslin cloth. Place a bowl under the sieve and transfer the yoghurt on to the cloth. Cover and let it sit in the fridge for about 5-6 hours.
2. Heat the milk in a small pan or microwave. In a small bowl mix the saffron with the warm milk. Allow the saffron to infuse the milk for about ten minutes using the back of a spoon to crush the saffron further into the milk.
3. Remove the yoghurt from the fridge (the liquid in the bowl below can be discarded). Sift the sugar into the thickened yoghurt, then add the saffron milk and ground cardamom. Cover and chill in the fridge.
4. Garnish with nuts and a few strands of saffron and serve cold in glasses or small saucers.