The recipe for this cool and creamy dessert is based on one in Pushpesh Pant’s India Cookbook (Phaidon, 2010).
Sweetened Yogurt with Saffron and Pistachios (Shrikhand)
The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook (Phaidon, 2010).
Yield: serves 6
- 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.