Shrikhand

Elaichi Shrikhand

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Serves: 8

Cardamom Yogurt Pudding
Ingredients
  • 1 32oz container full fat yogurt (not Greek)
  • 1 32oz container low fat yogurt (not Greek)
  • 1 cup granulated sugar or more
  • 1 teaspoon ground elaichi (cardamom)
  • ⅛ teaspoon ground jaifal (nutmeg)
  • 1 tablespoons finely chopped pistachio, for garnish (optional)
Directions
  1. The night before or at least 8 hours before: Line a colander with 10 to 12 paper towels. On top of towels spread cheese cloth with double layer. Put colander onto a big container for dripping water. Pour yogurt from two containers over cheese cloth. Fold over extra cheese cloth and cover with a plate which stays inside the colander. Put heavy pot or cans to weigh down yogurt to remove water from it. Let everything stand overnight or for at least 8 hours.
  2. Pick up cheese cloth with four corners and squeeze out remaining water from yogurt. Transfer yogurt to a large mixing bowl or bowl of standing mixture.
  3. Add first ½ cup of sugar to yogurt and whisk it until smooth. Repeat the same. Taste yogurt and add more sugar if it is still sour and repeat the process, 5 to 10 minutes.
  4. Add cardamom, nutmeg and whisk to combine. Let it refrigerate at least 4 hours to blend all the flavors.
  5. Transfer to a serving bowl and garnish with pistachio. Shrikhand is mostly served as a sweet with meals.

 

 

Kesar Elaichi Shrikhand

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Serves: 8

Saffron Cardamom Yogurt Pudding
Ingredients
  • 1 32oz container full fat yogurt (not Greek)
  • 1 32oz container low fat yogurt (not Greek)
  • 1 cup granulated sugar or more
  • 1 teaspoon ground elaichi (cardamom)
  • 1 teaspoon kesar (Saffron) threads
  • 1 tablespoons finely chopped pistachio, for garnish (optional)
Directions
  1. Follow the first three steps of Elaichi Shrikhand.
  2. Combine saffron and one teaspoon of sugar into a mortar and with a pestle make it into fine powder or dissolve saffron into one teaspoon of milk. Add cardamom, saffron and whisk to combine. Let it refrigerate at least 4 hours to blend all the flavors.
  3. Transfer to a serving bowl and garnish with pistachio. Shrikhand is mostly served as a sweet with meals.

 
Mango Shrikhand

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Serves: 8

Mango Yogurt Pudding
Ingredients
  • 1 32oz container full fat yogurt (not Greek)
  • 1 32oz container low fat yogurt (not Greek)
  • 1 cup granulated sugar or more
  • 2 mangoes
Directions
  1. Follow the first three steps of Elaichi Shrikhand.
  2. Peel and cut mangoes into big chunks. Puree mangoes in a blender.
  3. Add mango puree to whisked yogurt. Whisk again to combine. Taste and adjust sweetness. Let it refrigerate at least 4 hours to blend all the flavors.
  4. Mango Shrikhand is mostly served as a sweet during mango season with meals.