Shrikhand

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BY WHISKAFFAIR

Soak 15-20 strands of saffron in 2 tablespoon warm milk for 3-4 hours.

STEP 1

Keep a fine mesh strainer over a bowl and line it with a muslin cloth, paper towels, or a cheesecloth. There should be some gap between bottom of the bowl and the bottom of the strainer for the liquid to collect.

STEP 2

Add plain yogurt to the strainer and cover the yogurt with the cloth hanging on the side. Keep the bowl in the refrigerator for 5-6 hours or overnight to drain.

STEP 3

The excess liquid will drip down in the bowl and you will be left with thick creamy yogurt called chakka.

STEP 4

Transfer the thickened yogurt to a mixing bowl.

STEP 5

Add powdered sugar, ground cardamom, and saffron soaked in milk and whisk using a wire whisk until combined and creamy.

STEP 6

Chill the shrikhand for 2-3 hours for the flavors to mingle well. Transfer it to the serving bowls and garnish with slivered dry fruits. Serve!

STEP 7

Shrikhand is ready!