Updated: Feb 24
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 Flaked Almond
1 tbsp Flaked Pistachio
1 tbsp of Ground Almonds and Pistachio Powder
Take a sieve and a muslin cloth, pour the yoghurt in and cover it, bring the muslin four edges together, and tie one corner tightly around.
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 almond pistachio powder.
Mix well and taste, if you need more sugar, then add to your test.
Transfer the shrikhand in a bowl and garnish with flaked almonds and pistachios, refrigerate for 3-4 hours or overnight.
Enjoy cold on its own or with cocktail fruit!