Vanilla & Masala

Srikhand or Shrikhand is a Maharashtrian/Gujarathi dessert that is easy to prepare and requires just a few good quality ingredients. The choice of the right equipment to strain the yogurt matters but you can also improvise. You can use a muslin cloth or you can use a colander lined with coffee filters. I just use a thin meshed sieve that my mom got me from India to strain the yogurt.

Ingredients

• 32 oz plain whole milk yogurt (I use Brown cow plain yogurt)
• 2/3 cup granulated sugar
• 2 cardamom pods
• 1/2 cup sliced almonds + pistachios (unroasted unsalted work the best) – reserve some to garnish
• 1 tbsp milk
• 10-12 saffron strands

Method

• Strain the yogurt¹ using any method mentioned above. I use a fine meshed sieve that I place over a big pot and let the yogurt strain in the fridge for 8 – 12 hours. If you like the shrikhand to be a little tart you can strain the yogurt at room temperature.
• When the yogurt is strained off almost all of its whey, transfer it into a large bowl.
• Mix in the sugar until its well combined. The sugar dissolves over time.
• In a pestle and mortar grind the cardamom pods to a coarse powder. Alternatively, you can use 1/8 tsp cardamom powder. Add the ground cardamom and stir.
• Heat a little milk and soak the saffron strands in it for about 10 minutes.
• Stir in the sliced almonds and pistachios into the yogurt.
• Stir in the saffron along with the milk into the yogurt.
• Garnish with the reserved almonds + pistachios.
• Cool in the refrigerator for a couple of hours or overnight. You can also make this a day. ahead as all the flavors meld better during this time.