Shrikhand is a luscious saffron yogurt, scented with ground cardamom, pistachios, almonds, and nutmeg. Its mild sunshine color, creamy smoothness, and delicate saffron flavor create an ambrosial combination. Although shrikhand is a sweet dish, in Gujarati meals it is not eaten as dessert, but rather, as a part of the main course, and often with puris (fried flat bread).
Below is a recipe for shrikhand. It’s easy to make and so good in the belly.
Ingredients: yogurt (I used about 16 lbs. for 25 people), saffron, sugar, cardamom, almonds, pistachios, and nutmeg (all to taste).
Strain some plain yogurt through a cheesecloth for about 4 hours. What remains is thick yogurt sans the water. Discard the water (or keep it to use in a soup- tastes great). Add sugar to taste and mix once.
Crush threads of saffron with a mortar and pestle.
Add a little warm milk to the saffron threads and crush them further. This way, the warm golden color of the saffron is released.
Crumble almonds, pistachios and cardamom, either by hand, or through a small mixer, until they become very small pieces (but not a powder).
If you are using a mixer, process each ingredient separately, as almond slivers are more delicate than pistachios. Cardamom pods should only be pulsed enough so that the shell comes off; after extracting the shells, pulse the seeds once so they are broken into tiny pieces.
Add these ingredients, plus the milky saffron, to the sweetened yogurt. Grate nutmeg to taste.
Mix well and taste; then let chill in refrigerator for at least an hour. Yum! (A picture of the shrikhand is at end of the post.)
Here are some other foods I ate alongside the shrikhand this weekend-
Piles of puris:
Flaky, savory samosas:
A cauliflower and pea shaak (subzi) made by my nani, who is visiting from India:
Sambariya- stuffed baby eggplants, potatos and peppers:
And finally, the whole plate of food (the shrikhand is on the left, in the bowl):