Shrikhand, a North Indian festive sweet made from thick drained yogurt and powdered sugar, lightly flavoured with cardamom.
- 800 gm thick yogurt
- 1/3 cup finely powdered sugar
- 3 to 4 pods cardamom powdered
- Pistachios for garnishing chopped
- 1 large mango to serve
Line a fine mesh strainer with thin cotton towel or cheesecloth. Put the yogurt in it and let the liquid drain out. I prefer to leave this overnight on the fridge to make sure I have really thick, creamy yogurt.
Take out the strainer, and bring the ends of the cloth together. Twist and squeeze out any residual liquid. Don’t discard this liquid/ whey. It had a lot of nutrition and is good to knead bread or chappathi dough. You can also use it to make dals and even soups.
Put the drained thick yogurt in a bowl. Add the powdered sugar and whisk together till smooth and creamy. Mix in the powdered cardamom. This is where you mix in the fruit pulp if you’re using it.
Transfer to an airtight container and refrigerate. If you’re serving Shrikhand as dessert, transfer to serving bowls. Garnish with chopped pistachios (and almonds if you like) and chopped mango. Enjoy!