SHRIKHAND - Sweet Strained Yoghurt
This is our favourite dessert as it is so simple to make, healthy and you can play with the flavour depending on seasonal fruit*. It is traditionally served with puris for breakfast in Maharashtra. Try making it the original way with curd. However, the curd is hard to get right because of varying temperatures. For a quick dish, use Greek yoghurt - you don't need to hang it so continue from step 4 below.
- Mix ½ tsp saffron threads with 1tbsp milk and place in the fridge
- Place 3 cups curd/yoghurt in a muslin cloth and let it hang over a sink tap with a bowl underneath to catch the whey. (can be later used to knead flour or added to a casserole.)
- After about 4 hours, empty the thick yoghurt (chakka) into a bowl and whisk it till smooth (you can add a 1 cup of fruit puree at this stage).
- Add ½ cup icing sugar, 1 tsp powdered cardamom seeds and the previously soaked saffron threads. Mix well.
- Serve with pooris for breakfast or in Margarita glasses as a dessert.
- Garnish with slivered almonds/pistachios and a couple of saffron strands.
*In season, mangoes are used and this dish is then called Amrakhand.
Image: Davide Luciano for The New York Times