Shrikhand

Method

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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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Chef’s Tips

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

Pairing Suggestions

• Puri
• Fresh mango
• Masala chai

Storage & Reheating

Keeps 4 days refrigerated, covered.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.