Madhya Pradesh Shrikhand Hung Curd Sweet Saffron Malwa

Ingredients

• 1 litre full-fat yogurt — hung in a muslin cloth for 4 to 5 hours until all whey drains out
• 3/4 cup powdered sugar
• A generous pinch of saffron soaked in 2 tbsp warm milk
• 1/2 tsp cardamom powder
• 2 tbsp pistachios — thinly sliced
• 2 tbsp almonds — thinly sliced

Method

1. Hang the yogurt: tie full-fat yogurt in a double layer of muslin.
2. Hang over a bowl in the refrigerator for 4 to 5 hours.
3. The drained yogurt (chakka) should be very thick, smooth and reduced to about half its original volume.
4. Transfer the hung yogurt (chakka) to a bowl.
5. Add powdered sugar. Whisk vigorously for 3 to 4 minutes until smooth, glossy and completely lump-free.
6. The sugar dissolves into the yogurt creating a satin-smooth texture.
7. Add saffron milk and cardamom powder. Fold in gently.
8. Taste — it should be sweet, tangy, fragrant and very smooth.
9. Chill for 2 hours before serving.
10. Garnish with thinly sliced pistachios and almonds.