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Shrikhand (Indian Sweet Yoghurt)


Recipe Info

  • 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


Step 1

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.

Step 2

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.

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