About this recipe:Shrikand is an Indian dessert, originating from Gujarati. It's based on milk curds and sugar, which is lightly fragranced with cardamom and saffron. It can eaten on its own or as part of a meal.
1.4 litres natural yogurt
2 large pinches saffron threads
2 tablespoons warm milk
500g icing sugar, or to taste
1 teaspoon ground cardamom
30g pistachio nuts, chopped
2 drops yellow food colouring
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Tie a piece of cheesecloth over a large bowl. Pour the yogurt onto the cheesecloth and place in refrigerator for 2 to 3 hours to drain. Press the yogurt firmly with a spoon to release any excess liquid. The remaining yogurt should be thick. Transfer the yogurt to a clean bowl.
Soak the saffron threads in the warm milk for 10 minutes; stir into the yogurt. Add the sugar, pistachio nuts and cardamom and mix well. Stir the food colouring into the mixture until you get the colour you like. Refrigerate until completely chilled, about 1 hour.