J. Inder Singh Kalra

Shrikhand

Preparation info
  • Yield:

    1 kg

    • Difficulty

      Medium

    • Ready in

      9 hr

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

Western India’s favourite dessert—akin to a souffle-flavoured with saffron and cardamom.

Ingredients

  • 1.5 kg/3 lb Yoghurt
  • 150/1¼ cups

Method

Preparation

THE YOGHURT: Hang in muslin in a cool place until completely drained of whey (approx 6-8 hours).

THE SAFFRON: Dissolve in warm milk. Cool.

THE PISTACHIO: Blanch, cool, remove the skin and cut into slivers.

THE SHRIKHAND: Transfer the hung yoghurt to a bowl, add sugar and whisk until fluffy. Add saffron and cardamom, mix w