Sikkim Sikarni Hung Yogurt Sweet Cardamom Nepali Dessert

Ingredients

• 500g plain full-fat yogurt — hung overnight in a muslin cloth to remove all whey (or use 250g thick Greek yogurt directly)
• 4 tbsp sugar — powdered
• 1/4 tsp cardamom powder
• A pinch of saffron soaked in 1 tbsp warm milk
• 2 tbsp cashews — lightly crushed
• 2 tbsp pistachios — sliced
• 1 tbsp raisins

Method

1. Refrigerate overnight. The whey drips out leaving a thick, dense, creamy mass — approximately 250g from 500g yogurt.
2. If hanging yogurt: place plain full-fat yogurt in a muslin cloth tied over a bowl.
3. Whisk the thick hung yogurt until smooth and creamy.
4. Add powdered sugar. Whisk until completely dissolved and the mixture is silky.
5. Add cardamom powder and the saffron-infused milk.
6. Whisk to incorporate. The saffron colours the yogurt a beautiful pale golden.
7. Add crushed cashews, sliced pistachios and raisins. Fold gently.
8. Chill for at least 1 hour before serving — sikarni is always served cold.
9. Serve in small bowls garnished with an extra pinch of cardamom and a few saffron threads.