Shrikhand (Indian Yogurt Pudding with Saffron, Cardamom, and Toasted Nuts)
A recipe for Shrikhand (Indian Yogurt Pudding) from the cookbook, Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner, written by Janet Fletcher.
Servings 4 Servings
Ingredients
- 3 cups whole milk plain drained yogurt or Greek yogurt
- 2 tablespoons milk
- Pinch saffron 10 threads
- 1/4 cup + 2 tablespoons sugar
- Pinch ground cardamom
- Pinch ground cinnamon
- Pinch freshly grated nutmeg
Topping:
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons sliced almonds
- 2 tablespoons pistachios
Instructions
- Place a large fine mesh sieve over a large bowl and line with cheesecloth. Add the yogurt, cover, and refrigerate until the yogurt has drained and thickened to 2 cups, several hours.
- In a small saucepan, combine the milk and saffron over low heat just until the milk is heated. It should not come to a simmer. Remove from heat, cover, and allow to steep for an hour.
- Transfer the drained and thickened yogurt to a medium bowl. Whisk in sugar, cardamom, cinnamon, and nutmeg. Add the saffron-steeped milk, 1/2 teaspoon at a time, until a subtle saffron flavor has been introduced. This will only take about 1 teaspoon. The remaining saffron milk can be refrigerated and used to season rice.
- Cover the yogurt and refrigerate until well chilled, up to 1 day.
- Preheat oven to 325˚F. Place each of the toppings in a separate pie pan or wide oven-safe bowls in a single layer. Bake until the coconut is golden, not dark brown, stirring after a couple of minutes, about 4 minutes total. The almonds will take about 5 minutes to become golden brown. The pistachios will take 5-7 minutes. When cool enough to handle, coarsely chop the pistachios.
- Divide the prepared yogurt between 4 serving glasses. Top with toasted toppings. Serve immediately.