Sweet And Sour Shrikhand Recipe
400g thick yoghurt
3 tablespoons caster sugar (this may be plus or minus, details below)
10 grams Pistachio
Few strands of saffron
Pistachio for garnish
- Drain the yoghurt in a muslin cloth- I find it best to hang it over the kitchen sink with a bowl underneath. The idea is to separate the curds and whey, but do not discard the whey. You can do this for about 12 hours, but go for 18 hours if you feel the whey has not completely drained out. The consistency of the curds should be like a cheese spread.
- Taste the curds; the more sour the better. If you need to make it more sour, add a little bit of the whey.
- Add the sugar. This is a sweet and sour desert. As much as I have said 3 tablespoons of sugar, I would advise that you keep tasting as you add to ensure the right balance.
- Scoop the mixture into miniature glasses and bowls. Finally, pound the pistachios and add to the mixture. Their green colour works well for garnish as they really make this dessert pop. You can also add other nuts like almonds and cashew nuts.
- Top with saffron. Refrigerate until ready to serve. Enjoy!
- Tip: The secret is in the texture of the yoghurt and I have found that the thick daima yoghurt is what really makes a great shrikhand.
This Shrikhand recipe was passed down from my mom. It is traditionally a dessert enjoyed by all. When I cook, I always look for the shortest way to do things while still retaining that wow factor. This recipe is essentially a lazy cook’s guide to impressing her guests in the simplest way possible.