Shrikhand (Indian Sweet Yoghurt)2015-07-30
- Servings : 6
- Prep Time : 30m
- Ready In : 30m
- 11⁄2 litres yoghurt
- 1 tsp saffron threads
- 1 tbsp warm milk
- 125g sugar
- 1⁄2 tsp green cardamom seeds, crushed
- 10 pistachios, chopped
Cut 3 layers of cheesecloth into a 12 x 24 inch squares. Put the yoghurt in the middle of the cheesecloth, bring up the ends, and tie with kitchen twine.Tie the cheesecloth-bound yoghurt to the handle of a wooden spoon; set the wooden spoon over a bowl Chill the yoghurt and let it drain overnight to a thicker consistency.
Combine saffron and milk and let steep for 30 minutes. Put the drained yoghurt into a bowl; stir in the saffron mixture and sugar. Divide the shrikhand between 6 small bowls and garnish with cardamom and pistachios.