Nov 10, 2010

Shrikhand (Sweet Yogurt with Saffron and Pistachios)

The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook (Phaidon, 2010).

Credit: Todd Coleman

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

Cut 3 layers of cheesecloth into a 12" x 24" square. Put yogurt in middle of cheesecloth, bring up ends, and tie with kitchen twine. Tie cheesecloth-bound yogurt to the handle of a wooden spoon; set wooden spoon over a bowl. Chill yogurt and let drain overnight to a thicker consistency. Combine saffron and milk and let steep for 30 minutes. Put drained yogurt into a bowl; stir in saffron mixture and sugar. Divide shrikhand between 6 small bowls and garnish with cardamom and pistachios.

SERVES 6