How To Make Indian Shrikhand
Indian Shrikhand is a creamy, dreamy dessert that’s as indulgent as it is simple to make. Best of all, it requires just 20 minutes of prep time, though letting it hang for 8 hours ensures that thick, luscious consistency you’ll love.
Ingredients
- 3 cups plain whole milk yogurt
- 1/3 cup granulated sugar
- 2 tablespoons warm milk
- 1 pinch saffron threads crushed
- 1/4 teaspoon ground cardamom
- 1/4 cup slivered almonds optional
Instructions
- Rest a strainer over a bowl small enough so that the strainer does not touch the bottom and line the strainer with a clean piece of muslin cloth.
- Add the yogurt to the muslin-lined strainer, gather the ends of the cloth, tie a knot and place the whole thing in the refrigerator for about 8 hours or overnight to let the whey drain.
- Once the whey has drained out of the curd, you should have about 1½ cups (12oz/340g) of hung curd. Place this in a small mixing bowl.
- Mix the warm milk and saffron threads together and let bloom for 5 minutes.
- Add the saffron milk, sugar, and cardamom to the curd and stir well.
- Let the shrikhand rest for about 10 minutes to let the sugar dissolve and then stir again and transfer to a serving bowl or into 4 individual bowls.
- I garnished it with almonds, pistachios and rose petals. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Tried this recipe?Let us know how it was!