Shrikhand with Pista

By Chef
Shashi Sanamvenkata

1 litre Fresh Thick Yoghurt (curd)
250 gms Sugar
½ tsp Cardamom Powder
10 gms Green Pistachio
Large pinch Saffron (soak in 1tbsp warm milk)


For this recipe you can use freshly prepared or store brought thick yogurt.
First we need to remove the water content in the Yogurt by hanging it in a muslin cloth/bag and leave it for 2-3 hours. The result, you get a thick creamy yogurt.
To this add finely powdered sugar little by little. Then add the saffron and gently mix. Saffron gives a slightly yellowish appearance to this dessert. Garnish with chopped pistachio and serve chilled.