This delicate sweet, an easy-to-prep are guaranteed success, is the perfect dessert with puris, at room temperature or chilled. For an extra treat, put it in dessert bowls and freeze it.
Draining time: overnight or at least 5 hrs
Preparation time: 10 min
- 6 cups (1.4 1) plain yogurt
- 1/2 cup (75 g) confectioners’ sugar
- 1/4 tsp powdered saffron or 5 saffron strands
1Hang the yogurt in two layers of cheesecloth over a bowl to catch the drippings. Allow it to drain overnight, or for at least 5 hours. Then scrape it into a bowl. The drained yogurt should be thick, half its original volume. Add the powdered sugar and saffron to the yogurt. Beat with a whisk. If you are using saffron strands, steep them in a little rose-water before adding to the drained yogurt.
2You may also flavor your shrikhand with 1/2 cup (50 g) of crushed red berries, crushed pistachio nuts, a few drops of rose-water or ghee, or a teaspoon of finely grated rind of orange or lemon.