Shrikhand -a dreamy, creamy, fragrant yoghurt dessert

Yes, I´m still alive and I haven’t given up cooking. Actually, It seems the more I cook the less I write so it’s time for a catch up.

I’m starting with this gem of a dessert which you are going to thank me for, just as I am thanking Sheena (my aforementioned now daughter in law) Shrikhand is a family favourite of theirs and is dreamy, creamy, fragrant yoghurt dessert. It is dead easy to make yet unbelievably good. Yes, unbelievably.

Shrikhand originates from Maharashtra, India where it is made with homemade yoghurt. The cheat´s way is to make it with Greek yoghurt. All you need other than yoghurt is sugar, saffron and cardamom – although some crushed nuts on top are nice.

Shrikhand

Ingredients

Serves 4-6

4 cups Greek yoghurt – approx 1kg

1/2 cup caster sugar – or to taste

4 cardamon seeds, seeds removed and crushed OR 1/4 tsp ground cardamom

2 pinches saffron threads

1/4 cup crushed pistachios or almonds

Orange zest (optional)

Method

Begin by straining the yoghurt. The process is exactly the same as for labneh. Line a colander with a paper towel or piece of muslin and place over a bowl to catch the drips. Put the yoghurt into the colander and let it drain for about 8 hours. You will be left with fairly firm yoghurt.

Tip the strained yoghurt into a bowl and stir in the sugar. This will loosen it up a little. Adjust to your taste, till you find the right level of sweetness. Soften a generous pinch of saffron in a tiny bit of warm water then add it, with the ground cardamom seeds to the yoghurt. Give it a good stir so that the saffron leaves trails of yellow in the white yoghurt.

Top with another pinch of saffron and chill in the fridge for at between 2 -8 hours before serving. Divide the mixture into small ramekins or tumbler glasses, sprinkle over the crushed nuts and zest if using and serve.

Shrikhand will become your new go-to dessert. Try it!