Ingredients:

• 2 cups full-fat yogurt (preferably homemade or hung yogurt)
• 1/2 cup powdered sugar (adjust to taste)
• 1/4 teaspoon cardamom powder
• A pinch of saffron strands (optional)
• 1-2 tablespoons warm milk (for soaking saffron)
• 1-2 tablespoons chopped pistachios or almonds (optional, for garnish)
• 1/2 teaspoon rose water or kewra water (optional for fragrance)

Instructions:

1. Prepare the yogurt: If you’re using regular yogurt, first strain it using a clean muslin cloth or cheesecloth to remove excess water. You should be left with thick, hung yogurt. The more water you strain out, the creamier the Shrikhad will be.
2. Soak the saffron (optional): In a small bowl, soak the saffron strands in 1-2 tablespoons of warm milk for about 10-15 minutes. This will release the color and flavor of the saffron.
3. Mix the yogurt: In a large bowl, whisk the strained yogurt to make it smooth and creamy. Add powdered sugar and cardamom powder. Mix well until the sugar dissolves.
4. Add saffron milk: Once the saffron has soaked, add it (along with the milk) to the yogurt mixture. Stir well to combine.
5. Optional flavoring: If you’re using rose or kewra water, add it to the yogurt and mix.
6. Chill and set: Once everything is well mixed, cover the bowl and refrigerate for at least 2 hours to chill. The flavors will meld and the Shrikhad will become even creamier.
7. Garnish and serve: Before serving, garnish the Shrikhad with chopped nuts like pistachios or almonds. You can also sprinkle a little extra cardamom powder or saffron strands on top for decoration.

Serve chilled, and enjoy this delightful, creamy dessert!

Shrikhand

Rating: 4/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m