Shrikhand is a very popular Indian dessert made from strained yoghurt and is one of the main desserts in Maharashtrian and Gujarati cuisine.
- 3 cups Greek yoghurt
- ¼ - ½ cup icing sugar, or as required
- 2 tablespoons pistachios
- 4 almonds
- ¼ teaspoon cardamom powder
- 10 strands saffron
- 1 tablespoon warm milk
- 1 cup fresh mango puree
- a few cubes of fresh mango
- pistachios and almonds
- Place yoghurt in a muslin cloth and hang overnight or for 6-7 hours to drain out the whey. (Tie it off and place inside the refrigerator otherwise the yoghurt will become sour)
- Soak pistachio and almonds in hot water for 10 minutes. Remove the skin and chop it into small pieces.
- Soak saffron in warm milk.
- Using a wire whisk or a spatula, mix the hung yoghurt with sugar for 5-6 minutes or until the sugar dissolves. (Shrikhand is all about texture, so mixing well is very important).
- Add the saffron soaked in milk, half of the chopped pistachio and almonds, mango puree, cardamom powder and mix well.
- Place in the fridge for an hour.
- Garnish with chopped pistachio, almonds and mango pieces.
Chironji can also be used along with pistachio for this dessert.