Shrikhand
Dessert
✓ Gluten Free
Contains Dairy
✓ Egg Free
٭ Nut Free Option
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Ingredients
1 liter yoghurt (Greek is best as it is thicker than natural yoghurt)
1 cup white sugar
4-5 pods cardamom
A few strands of saffron (optional)
2-4 Tbsp warm milk
2-3 Tbsps pistachios, flaked (or any nuts of your choice)
What you need to know
Sensuous, silken Shrikhand – that can be served before, after or instead of a meal, the Queen of Desserts!
Instructions
- Set a colander on a large bowl. Spread a large, clean tea towel or cheesecloth over the colander.
- Pour the yoghurt into the kerchief, allowing the whey from the yoghurt to drip into the bowl.
- Set this aside for an hour or so until the yoghurt drains and thickens.
Grind the cardamom pods and sugar together. - Put the saffron strands into the warm milk and crush with a teaspoon. The saffron will release its colour and fragrance.
- Once the yoghurt has drained, scrape it into a clean dish and add the cardamom sugar and mix well. Add as much of the sugar as you wish, reserving the rest for another dessert.
- Finally add the saffron infused milk and top with the pistachios.
Shrikhand – Queen of Desserts
According to The Historical Dictionary of Indian Food, Shrikhand has been a part of Gujarati-Indian cuisine since 500 BCE. The History of Fermented Foods adores Shrikhand, by virtue of its simplicity, was a dessert relished by socio-economic classes across the spectrum. The traditional recipe has not changed for more than 2,000 years. The ingredients are few, and easily found in most homes. You can vary up the basic recipe to create many different riffs on the theme.
Ingredients
- 1 litre Yoghurt (plain) Greek is best as it is thicker than natural yoghurt
- 1 cup White sugar
- 4-5 pods Cardamom
- Saffron a few strands, optional
- 2-4 Tbsp Warm milk
- 2-3 Tbsp Pistachios flaked (or any nuts of your choice!)
Instructions
- Set a colander on a large bowl. Spread a large, clean tea towel or cheesecloth over the colander.
- Pour the yoghurt into the kerchief, allowing the whey from the yoghurt to drip into the bowl.
- Set this aside for an hour or so until the yoghurt drains and thickens.
- Grind the cardamom pods and sugar together.
- Put the saffron strands into the warm milk and crush with a teaspoon. The saffron will release its colour and fragrance.
- Once the yoghurt has drained, scrape it into a clean dish and add the cardamom sugar and mix well. Add as much of the sugar as you wish, reserving the rest for another dessert.
- Finally add the saffron infused milk and top with the pistachios.
Notes
Sensuous, silken Shrikhand – that can be served before, after or instead of a meal, the Queen of Desserts!
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