32 ounces plain full-fat Greek yogurt
1 1/2 cups loosely packed confectioners’ sugar
1 cup roasted unsalted or lightly salted pistachios, roughly chopped, plus 1/3 cup for garnish, roughly chopped
1 teaspoon saffron threads, finely chopped, plus a pinch for garnish, finely chopped
1/4 teaspoon cardamom powder

Put yogurt in a fine-mesh strainer suspended over a large bowl, cover with plastic wrap and place in the fridge. Let excess whey strain for 24 hours.

Transfer yogurt to a large mixing bowl, and gently stir in sugar, pistachios, saffron and cardamom. When they are combined, transfer mixture into a serving dish, using an offset spatula to smooth out the top. Evenly sprinkle reserved pistachios and pinch of saffron over the top, and chill for an hour before serving. Shrikhand will keep covered in the fridge for a few days (though the pistachios will soften).

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