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SWEET YOGURT WITH SAFFRON AND PISTACHIOS (SHRIKHAND)

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“The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook. Time doesn't include draining the yogurt overnight.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut 3 layers of cheesecloth into a 12" x 24" square. Put yogurt in middle of cheesecloth, bring up ends, and tie with kitchen twine. Tie cheesecloth-bound yogurt to the handle of a wooden spoon; set wooden spoon over a bowl. Chill yogurt and let drain overnight to a thicker consistency.
  2. Combine saffron and milk and let steep for 30 minutes.
  3. Put drained yogurt into a bowl; stir in saffron mixture and sugar.
  4. Divide shrikhand between 6 small bowls and garnish with cardamom and pistachios.

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