Shrikhand

How to Cook Shrikhand

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1. Line a sieve with muslin, tip the yoghurt in, gather the corners and tie.

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2. Hang over a bowl in the refrigerator for 8 hours, until it has lost about half its weight.

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3. Soak the saffron in the warm milk for 10 minutes, then crush the threads against the side of the cup.

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4. Scrape the strained yoghurt into a bowl and whisk in the icing sugar until completely smooth.

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5. Whisk in the saffron milk and the ground cardamom.

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6. Pass the whole lot through a sieve once for a finer texture.

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7. Chill 1 hour.

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8. Spoon into small bowls and scatter the pistachios and almonds over.

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Related guide: Prep, cook and total time.

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What Can Go Wrong

1. Eight hours of hanging, and expect to lose half the weight.
2. Icing sugar, not caster — you can feel caster.
3. One pass through a sieve makes it silky.

On the Table Alongside

Puri · Fresh mango · Masala chai

Keeping Shrikhand

Keeps 4 days refrigerated, covered.

Quick Answers

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.