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