Shrikhand (Indian Yogurt Pudding with Saffron, Cardamom, and Toasted Nuts)

Name: Shrikhand (Indian Yogurt Pudding with Saffron, Cardamom, and Toasted Nuts)
Prep time: 15 min
Cook time: 1 h
Total time: 13 h 15 min
Yield: 4 Servings
Ingredients: 3 cups whole milk plain drained yogurt; 2 tablespoons milk; Pinch saffron; 1/4 cup + 2 tablespoons sugar; Pinch ground cardamom; Pinch ground cinnamon; Pinch freshly grated nutmeg; 2 tablespoons unsweetened shredded coconut; 2 tablespoons sliced almonds; 2 tablespoons pistachios

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Prep Time
15 mins
Cook Time
1 hr
Additional Time
12 hrs
Total Time
13 hrs 15 mins
Servings
4 Servings
Course
Dessert
Cuisine
Indian

Shrikhand (Indian Yogurt Pudding with Saffron, Cardamom, and Toasted Nuts)

Iris Warren

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A recipe for Shrikhand (Indian Yogurt Pudding) from the cookbook, Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner, written by Janet Fletcher.

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Ingredients

Servings

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

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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.