Shrikhand is an Indian sweet dish made of strained curd. This dessert also makes a great dip for fresh fruit. You can control the thickness by straining the curd for a shorter time (for thin) or a longer one (for thick).
INGREDIENTS (Serves 4)
| CURD | 2 CUPS |
| WHOLE MILK | 2 TBSP |
| SAFFRON | 1/4 TSP |
| SUGAR | 1/3 CUP |
| GROUND CARDAMOM | 1/2 TSP |
| GROUND CINNAMON | 1/2 TSP |
| FRESHLY GROUND NUTMEG | 1/4 TSP |
| PISTACHIOS, TOASTED, CHOPPED | 1/4 CUB |
METHOD:
- Line a sieve with a large piece of cheesecloth; set sieve over a large bowl. Pour Curd into sieve. Fold excess cheesecloth over curd and place a plate on top to weigh it down. Refrigerate for three hours and up to overnight (straining for a longer time yields a thicker result).
- Remove plate from over curd. Lift cheesecloth from sieve and transfer curd to a large bowl.
- Place milk in a small microwavable container and heat in microwave until hot, 15-30 seconds. Sprinkle saffron threads over the warmed milk, stir, and let sit until saffron softens and milk begins to take on a golden hue, about 5 minutes.
- Meanwhile, add sugar to curd; whisk vigorously for five minutes or until the sugar begins to dissolve. Whisk in saffron milk, cardamom, cinnamon, and nutmeg. Divide among bowls and garnish with pistachios.