Sweetened Yogurt with Saffron and Pistachios (Shrikhand)
This recipe guides you in creating a classic Indian dessert, Shrikhand. It involves straining yogurt to a rich, creamy consistency, then infusing it with aromatic saffron bloomed in warm milk, sweet superfine sugar, and fragrant green cardamom. Garnished with crunchy pistachios, this chilled sweet yogurt offers a delightful balance of tang and sweetness.
Equipment
- 1 Cheesecloth or Muslin Cloth Essential for straining yogurt to achieve the desired thick consistency.
- 1 Colander or Fine-Mesh Sieve To hold the cheesecloth and yogurt while straining.
- 1 Large Mixing Bowl For collecting whey and later for combining and whisking ingredients.
- 1 Whisk To achieve a smooth, lump-free shrikhand.
- 1 Small Bowl For blooming saffron in warm milk.
Ingredients
Main
- 6 cups yogurt
- 1 tsp. saffron threads
- 1 tbsp. warm milk
- 1/2 cup superfine sugar
- 1/2 tsp. green cardamom seeds crushed
- 10 pistachios chopped
Instructions
- Line a colander or fine-mesh sieve with a double layer of cheesecloth, then place it over a large bowl to collect the whey.
- Pour the yogurt into the cheesecloth-lined colander, gather the edges of the cheesecloth, and tie it securely.
- Refrigerate for at least 4-6 hours, or preferably overnight, until most of the whey has drained and the yogurt is very thick.
- Once strained, gently squeeze out any remaining excess liquid from the hung yogurt to ensure it is as dry as possible.
- In a small bowl, combine the saffron threads with warm milk and let it steep for at least 15-20 minutes to allow the saffron to bloom.
- Transfer the thick hung yogurt to a large mixing bowl. Add the bloomed saffron milk, superfine sugar, and crushed green cardamom seeds.
- Using a whisk, mix all ingredients thoroughly until smooth, creamy, and free of any sugar granules.
- Taste the shrikhand and adjust the sweetness or cardamom to your preference.
- Cover the bowl and refrigerate the shrikhand for at least 2-3 hours to chill and allow the flavors to meld beautifully.
- Serve the chilled shrikhand in individual bowls, garnished generously with chopped pistachios.
Notes
The foundation of a great Shrikhand is perfectly strained yogurt, known as 'chakka.' Ensure you use full-fat yogurt and allow ample time for draining—preferably overnight in the refrigerator—until it reaches a thick, cream cheese-like consistency. Do not press the yogurt; gravity will do the work. Blooming saffron in warm milk is crucial for maximum color and aromatic impact; let it steep for at least 20 minutes. For the best flavor, always use freshly crushed green cardamom. Ensure superfine sugar is fully dissolved by whisking thoroughly to prevent a grainy texture. Serve well-chilled for optimal flavor and refreshment.