Ingredients
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750 grams plain yogurt
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250 grams confectioners’ sugar
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Generous pinch of saffron threads
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1 tablespoon warm milk
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2 teaspoons chironji/charoli (melon seed)
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¼ teaspoon ground green cardamom
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8 to 10 pistachios, blanched, peeled, and sliced
Directions
Chef’s tip;- Add 1 cup mango purée to this shrikhand to make amrakhand, a delightful summer dessert.
Steps
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1
Done
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Pour the yogurt into a double layer of cheesecloth and hang it for 4 to 5 hours in the refrigerator to drain out the whey. |
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2
Done
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Transfer the drained yogurt to a large bowl. Add the confectioners’ sugar and stir until the sugar is completely dissolved. |
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3
Done
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Put the warm milk in a small bowl, add the saffron, and stir until well blended. Add the saffron milk to the yogurt mixture and stir well. |
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4
Done
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Add the melon seeds and cardamom, and stir well. |
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5
Done
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Chill in the refrigerator. Garnish with the pistachios and serve cold. |
