Shrikhand recipe with greek yogurt

• Vegetarian
• Gluten free

• Produce

  • 3 Fruits, Dry

• Baking & Spices

  • 1/4 tsp Cardamom
  • 2 pinches Nutmeg
  • 1 pinch Saffron strands
  • 1/3 cup Sugar, fine

• Dairy

  • 1 1/2 cups Greek yogurt
  • 1/2 tbsp Milk

Found on vegrecipesofindia.com

Description

Directions

• in a small bowl, take 1/2 to 1 tbsp milk and warm it on a stove top or in a microwave. add a pinch of saffron strands. stir and keep aside.
• then in a mixing bowl take 1.5 cups chilled greek yogurt (about 400 grams).
• add 1/3 cup fine sugar. i used unrefined organic cane sugar. you can also add powdered sugar instead. add sugar as per taste. first add 1/3 cup and if required you can add 1 to 2 tablespoon more. for a more sweet taste, you can add 1/2 cup sugar.
• with a wired whisk and with brisk round movements, mix the sugar with the yogurt, as well as beat the yogurt till it becomes smooth and without any tiny yogurt granules.
• you should get a smooth, creamy consistency in the yogurt.
• now add the saffron soaked milk and 1/4 tsp cardamom powder and 2 to 3 pinches of nutmeg powder.
• mix again very well.
• cover the shrikhand bowl and refrigerate for 30 minutes to a couple of hours. you can also keep overnight or for a couple of days.
• while serving, sprinkle some sliced or chopped dry fruits (almonds, cashews, pistachios, chironji) and 2 to 3 saffron strands (optional). i used chopped cashews for garnish. serve this greek yogurt shrikhand plain as a dessert or accompanied with pooris or chapatis.