Indian Desserts Recipes - Sweet Yogurt with Saffron (Shrikand) Recipe

 

Ingredients

• 3 cups (750 g) hung yogurt

• 1 1/2 tablespoons superfine (caster or icing) sugar

• 1 tablespoon shelled pistachio nuts, skins removed and coarsely ground

• 1 tablespoon chironji nuts, hazelnuts or almonds, coarsely ground

• Pinch ground cardamom

• Pinch of saffron threads, soaked in 1 tablespoon of hot milk for 15 minutes

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Method:

1. Sprinkle the yogurt with sugar, stirring until the sugar dissolves, then press the mixture through a fine sieve to obtain a silken smooth texture. Add half the pistachio nuts, the chironji nuts, cardamom and saffron (or mango pulp, if using) and mix thoroughly.

2. Chill before serving and garnish with the remaining pistachio nuts or additional saffron, if desired. Serve with Puri.

Note: If the Sweet Yogurt with Saffron is made a day in advance and refrigerated, the flavor of the saffron and cardamom will be much stronger.