Instructions

Step 1

Cut 3 layers of cheesecloth into a 12" x 24" square. Put yogurt in middle of cheesecloth, bring up ends, and tie with kitchen twine. Tie cheesecloth-bound yogurt to the handle of a wooden spoon; set wooden spoon over a bowl. Chill yogurt and let drain overnight to a thicker consistency. Combine saffron and milk and let steep for 30 minutes. Put drained yogurt into a bowl; stir in saffron mixture and sugar. Divide shrikhand between 6 small bowls and garnish with cardamom and pistachios.

Recipes

Sweetened Yogurt with Saffron and Pistachios (Shrikhand)

Name: Sweetened Yogurt with Saffron and Pistachios (Shrikhand)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 6 cups yogurt; 1 tsp. saffron threads; 1 tbsp. warm milk; 1 ⁄ 2 cup superfine sugar; 1 ⁄ 2 tsp. green cardamom seeds, crushed; 10 pistachios, chopped

Serves
serves 6

TODD COLEMAN

The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook (Phaidon, 2010).

Ingredients

6 cups yogurt
1 tsp. saffron threads
1 tbsp. warm milk
¹⁄₂ cup superfine sugar
¹⁄₂ tsp. green cardamom seeds, crushed
10 pistachios, chopped

ADVERTISEMENTAD

Instructions

Step 1

Cut 3 layers of cheesecloth into a 12" x 24" square. Put yogurt in middle of cheesecloth, bring up ends, and tie with kitchen twine. Tie cheesecloth-bound yogurt to the handle of a wooden spoon; set wooden spoon over a bowl. Chill yogurt and let drain overnight to a thicker consistency. Combine saffron and milk and let steep for 30 minutes. Put drained yogurt into a bowl; stir in saffron mixture and sugar. Divide shrikhand between 6 small bowls and garnish with cardamom and pistachios.