Elaichi Shrikhand
Elachi Shrikhand is a creamy, sweet Indian dessert. It's super easy to whip up when you need something cool and comforting.
Ingredients
- 900 grams plain whole milk yogurt
- 150 grams granulated sugar
- 0.5 teaspoon green cardamom powder
- 0.25 teaspoon saffron threads
- 2 tablespoons warm milk
- 2 tablespoons sliced almonds
- 1 tablespoon chopped pistachios
Instructions
- To make hung yogurt, take a large bowl and place a sieve over it. Line the sieve with a clean muslin cloth or cheesecloth. Pour 900 grams plain whole milk yogurt into the cloth.
- Gather the edges of the cloth and tie them securely to form a pouch. Hang the pouch over the bowl (or place it back in the sieve with a weight on top, like a plate with a can) in the refrigerator for at least 6 to 8 hours, or preferably overnight, to drain all the whey and get thick hung yogurt.
- While the yogurt is straining, prepare the saffron. Soak 0.25 teaspoon saffron threads in 2 tablespoons warm milk and set aside for at least 15 minutes to allow the color and flavor to infuse.
- Once the yogurt has drained sufficiently and become thick (it should resemble cream cheese in consistency), transfer it to a clean, dry mixing bowl.
- Add 150 grams granulated sugar to the hung yogurt. Using a spoon or a whisk, mix until the sugar dissolves completely and the mixture is smooth and creamy. You can also use a food processor to achieve a very smooth consistency.
- Stir in 0.5 teaspoon green cardamom powder and the soaked saffron milk mixture into the yogurt. Mix well until everything is evenly combined and the Shrikhand has a pale yellow color from the saffron.
- Cover the bowl and refrigerate the Shrikhand for at least 2 hours before serving. This allows the flavors to meld and the dessert to chill thoroughly.
- Just before serving, garnish with 2 tablespoons sliced almond, 1 tablespoon chopped pistachios and saffron threads.