Shrikhand Saffron Dessert

Method

1. 1

   Strain the yogurt — this is the key step: Place a large clean muslin cloth (or a clean thin cotton cloth) over a deep bowl. Pour the 1 kg yogurt into the centre of the cloth. Gather the four corners of the cloth and tie them together into a bundle. Hang this bundle over the bowl from a kitchen tap or tie it to a hook. Let it hang for 3 to 4 hours at room temperature, or overnight in the refrigerator. The liquid whey will drip out, leaving thick concentrated yogurt behind.

2. 2

   Collect the strained yogurt: After straining, open the cloth. The yogurt should have reduced to roughly half its original volume — about 400 to 500 g. It should be thick, smooth and almost like cream cheese in texture. This strained yogurt is called chakka in Marathi and is the base of shrikhand.

3. 3

   Bloom the saffron: Place 1/4 tsp saffron strands in a small bowl. Pour 2 tbsp warm milk over the saffron. Let it soak for 10 minutes, stirring gently once. The milk will turn a beautiful golden-orange colour. All the flavour and colour transfers to the milk.

4. 4

   Powder the cardamom: Open 4 green cardamom pods and collect the small black seeds inside. Place the seeds in a mortar and pestle with a pinch of sugar (to help grind). Pound to a very fine powder. The sugar prevents the oily seeds from clumping.

5. 5

   Mix yogurt and sugar: Place the thick strained yogurt in a mixing bowl. Add 3/4 cup powdered sugar. Mix with a whisk or a wooden spoon. Keep mixing for 3 to 4 minutes until the sugar is completely dissolved into the yogurt and the mixture is smooth. If you taste it and feel sugar granules, keep mixing — a grainy shrikhand means under-mixed sugar.

6. 6

   Add saffron and cardamom: Pour the saffron milk (including the strands) into the sweetened yogurt. Add the cardamom powder. Mix gently until the saffron colour is evenly distributed — the shrikhand should turn a uniform pale golden-yellow.

7. 7

   Taste and adjust: Taste the shrikhand. It should be creamy, sweet, with a strong cardamom fragrance and a subtle saffron note. Add a little more powdered sugar if not sweet enough. Mix well after any additions.

8. 8

   Chill: Cover the bowl and refrigerate for at least 2 hours. Shrikhand is always served cold — chilling also helps the flavours blend and intensify.

9. 9

   Prepare garnish: Just before serving, slice the pistachios thin using a sharp knife.

10. 10

    Serve: Scoop the chilled shrikhand into small bowls or individual serving cups. Scatter the sliced pistachios and almonds on top. Serve chilled. Traditionally shrikhand is served alongside hot puri (fried wheat bread) — the combination of cold sweet shrikhand and hot puri is a festive meal called puri-shrikhand.

11. 11

    Note: Shrikhand is made for every major festival in Maharashtra and Gujarat — Akha Teej, Gudi Padwa, Diwali and weddings. It originated in the Solapur and Kolhapur belt of Maharashtra. The commercial shrikhand sold in shops contains artificial flavours and preservatives — homemade shrikhand with real saffron and freshly ground cardamom is entirely different and superior in taste.