Traditional Shrikhand Recipe

By Ministry of Curry · 240 min

Ingredients

Instructions

1. Set a strainer over a medium bowl and line the strainer with cheesecloth.
2. Pour the yogurt onto the cheesecloth. Gather the ends, twist gently and place a heavy weight on top. Let it drain for 6 to 8 hours.
3. Reserve the roughly 2½ cups of whey that drains off for dough or baking.
4. Warm the milk in the microwave for 10 to 15 seconds, add the saffron and let it bloom.
5. Transfer the thick strained yogurt to a dry bowl. Add the bloomed saffron and mix briefly.
6. Add the powdered sugar and mix with a slotted spatula for 5 to 10 minutes, until fully incorporated.
7. Mix in the cardamom powder.
8. Garnish with a little more saffron and the sliced pistachios. Refrigerate for at least 30 minutes.
9. Before serving, gently fold the shrikhand once chilled, as the saffron will bleed orange on top.

Summarized from Ministry of Curry's video. Watch it for the details.

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