This delicate sweet, an easy-to-prepare guaranteed success, is the perfect dessert with puris, at room tempeature or chilled. For an extra treat, put it in dessert bowls and freeze it.
Ingredients
6 cups (1.4l) plain yogurt (or thick yogurt)
1/2 cup (75g) honey
1/4 tsp powdered saffron or 5 saffron strands
Directions
Hang the yogurt in two layers of cheesecloth over a bowl to catch the drippings. Allow to drain overnight, or for at least 5 hours. Then scrape it into a bowl. The drained yogurt should be thick, half its original volume. Add the honey and saffron strand s to the yogurt. Beat with a whisk. If you are using saffron strands, steep them in a little rose-water before adding to the drained yogurt. You may also flavour your shrikhand with half a cup (50g) of crushed red berries, crushed pistachio nuts, a few drops of rose-water or ghee, or a teaspoon of finely grated rind of orange or lemon.
Draining time: overnight or at least 5 hrs
Preparation time: 10 min
HONEY SHRIKHAND
Thick flavoured yogurt