Shrikhand (Indian Yogurt Dessert)

My partner’s sister made this dessert a few weeks ago and I was obsessed with it that night, the next morning for breakfast and haven’t really stopped thinking about it since I finished the leftovers while my partner was at work (sorry). She shared her version with me and this was the result!

Let’s go shopping.

This recipe serves about 6 for dessert. For best results, prep the night before or at minimum, two hours before serving.

1 1/2 cups Honey flavoured Greek Yogurt
1 1/2 cups sour cream
1/3 cup chopped pistachios, plus more for serving
1/4 cup chopped cashews (almonds would also work)
10-12 strands Saffron
3 tsp milk, warmed
1/4 tsp ground Cardamom (about 5 pods ground)
1/2 tsp vanilla extract

Make the “hung curd”

Place a large strainer on top of a large bowl, choosing a bowl deep enough so that the bottom of the strainer does not touch the bottom of the bowl. Cover the strainer with cheesecloth or muslin cloth and add the yogurt and sour cream. Tie the cloth in a knot and place in the fridge for at minimum 1 hour, with best results overnight.

This process will leave you with a thick yogurt, also called hung curd, with all the whey liquid at the bottom of the bowl (to be discarded).

After being refrigerated for about 12 hours

Make the shrikhand

Best done about 1 hour prior to serving to let flavours meld

Crush the saffron and mix well with the warm milk. Add the saffron/milk and brown sugar to the hung curd and gently fold until incorporated.

Once incorporated, add the crushed cardamom/cardamom powder, crushed pistachios and cashews and again fold in gently to incorporate, avoiding over mixing.