Updated: May 6
Preparation time: 2h 30mins Serves: 2-3
1000ml Natural set Yoghurt
½ cup Sugar
½ tsp Cardamon Powder
¼ tsp Nutmeg Powder
A pinch of Saffron Strands
1 tbsp Grated Almond
1 tbsp Grated Pistachio
1 tbsp of Ground Almonds and Pistachio
Take a sieve and a muslin cloth, pour the yoghurt in and cover it, bring the four edges of the muslin together and tie one corner tightly around the rest.
Place something substantial on top and let the whey drain for 2 hours. Make sure the whey doesn’t touch the yoghurt.
With a spoon, collect the hung yoghurt and sieve it in a bowl by adding the sugar, then add the cardamom powder, nutmeg powder, the saffron strands and the ground almond and pistachio.
Mix well and taste, if you need more sugar, then add to your tase.
Transfer the shrikhand in a bowl and garnish with grated almonds and pistachios, refrigerate for 3-4 hours or overnight.
Enjoy cold on its own or with cocktail fruit!