Ingredients
4
4 servings
- •2 cups full-fat greek yogurt
- •15 saffron strands
- •1 tablespoon hot water
- •½ cup powdered sugar
- •½ teaspoon ground cardamom
- •whipped cream, for garnish (optional)
- •crushed nut, for topping (optional)
Instructions
- Line a fine-mesh strainer with cheesecloth and set over a deep bowl.
- Scoop the Greek yogurt into the cheesecloth, then gather the cloth around the yogurt and twist the top so the yogurt forms a taut ball. Set in the strainer and refrigerate for 6–8 hours, up to overnight, until the whey has drained and the yogurt is very thick.
- Add the saffron to a small bowl. Pour the hot water over the threads and let soak for 5 minutes.
- Transfer the thick yogurt to a large bowl with the powdered sugar, saffron threads and soaking liquid, and cardamom. Whisk vigorously until well combined and smooth.
- Transfer the shrikhand in the serving bowls or cups and garnish with whipped cream and crushed nuts, if desired.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 197
- Carbohydrate: 37g
- Fat: 0g
- Fiber: 1g
- Protein: 11g
- Sugar: 32g
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