Srikhand Sweet Yoghurt with Saffron and Cardamoms
Srikhand or Shrikhand
Note from Mamta:This is a popular sweet from Gujarat region of India and very delicious. It is extremely easy to make. Serves 4-6
Also see Mango Srikhand. The contributor is my younger sister Reeta.
500 gm. (1/2 litre) natural yoghurt or dahi, drained. You can use the thick, Greek style yoghurt instead, which doesn't need draining
2 tbsp. castor or ground sugar.
A few strands of saffron, soaked in 1 tbsp. of warm milk or water
1 tsp. ground green cardamom seeds
If using home made yoghurt, hang it in a muslin cloth for a minimum of 2 hours, may be even 6-8 allow the whey to drain away.
Beat yoghurt a little.
Place all ingredients in a bowl and mix well.
Spoon the mix out into individual dishes or wine glasses (looks good served in glasses).
You can garnish individual bowls of Srikhand with finely chopped pistachios and almonds.