Creamy Yogurt and Saffron Shrikhand Recipe
Ingredients:
- 2 cups thick yogurt (Greek yogurt works well)
- 1/2 cup powdered sugar (adjust to taste)
- 1/4 teaspoon cardamom powder
- A pinch of saffron threads, soaked in 1 tablespoon warm milk (for color and flavor)
- 1 tablespoon chopped nuts (like almonds and pistachios)
- 1 tablespoon chia or basil seeds (optional, for added texture)
- A few drops of rose or kewra essence (optional, for aroma)
Instructions:
- Prepare the Yogurt Base:
- Place the yogurt in a muslin cloth or cheesecloth, hang it, and allow the whey to drain for about 2-3 hours. This will give you a thick, creamy base.
- Flavor the Yogurt:
- Transfer the thick yogurt to a bowl and add powdered sugar, cardamom powder, and the saffron milk. Mix well until smooth and creamy.
- Add Texture and Garnish:
- Stir in the chopped nuts and soaked chia or basil seeds if desired. The seeds will add a nice texture and visual appeal.
- Add rose or kewra essence if using, and mix gently.
- Chill and Serve:
- Spoon the shrikhand into serving cups or glasses and refrigerate for at least 1-2 hours to chill and set.
- Serve cold, garnished with extra saffron strands or a sprinkle of chopped nuts on top.
This dessert is creamy, lightly sweet, and aromatic, with a pleasant crunch from the seeds and nuts. Enjoy!
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