Shrikhand (Sweet Yoghurt with Saffron) is a traditional Indian recipe for a classic dessert of drained, sweetened and spiced, yoghurt that's served topped with saffron threads and rose petals. The full recipe is presented here and I hope you enjoy this classic Indian version of: Sweet Yoghurt with Saffron (Shrikhand).
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Shrikhand (Sweet Yoghurt with Saffron): a classic Indian recipe for a dessert of drained, sweetened and spiced, yoghurt that's served topped with saffron threads and rose petals.
Ingredients:
600ml plain yoghurt
150g sugar
1 tsp green cardamom seeds, crushed in a mortar
1 tsp grated pistachio nuts
1 tsp chironji (charoli) nuts, chopped (these are the seeds of Buchanania lanzan which have an almond flavour and are used as a spice, primarily in Northwestern India, substitute almonds)
1 tsp flaked almonds
pinch of freshly-grated nutmeg
1 tsp rose water
pinch of saffron threads, crushed
fresh rose petals (white bases removed), to garnish
Method:
Place the yoghurt in a clean piece of doubled muslin or cheesecloth. Gather up the open ends, tie securely and then hang for about 2 hours to allow any excess moisture to drip away.
After this time, turn the yoghurt solids into a bowl. Add the sugar and beat together until smooth. Now stir in the cardamom seeds, pistachio nuts, chironji nuts, almonds, nutmeg and rose water.
Turn into a bowl, sprinkle over the saffron and chill in the refrigerator for at least 30 minutes.
When sufficiently chilled, garnish with rose petals and serve.
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