Ingredients:
Greek Yogurt (or hung curd): 2 cups
Powdered Sugar: 1/4 to 1/2 cup (adjust to taste)
Saffron Strands: A pinch (optional)
Warm Milk: 1 tablespoon (to soak saffron)
Cardamom Powder: 1/2 teaspoon
Chopped Nuts (almonds, pistachios): 2 tablespoons (for garnishing)
Rose Water or Kewra Water: 1/2 teaspoon (optional)
Instructions:
- If using regular yogurt, tie it in a muslin cloth and hang it for 4-6 hours (or overnight) to drain excess water. You'll be left with thick, creamy hung curd.
- Soak saffron strands in warm milk for 10-15 minutes to release the color and flavor.
- Transfer the thick yogurt (or Greek yogurt) into a mixing bowl. Add powdered sugar and mix well until the sugar is completely dissolved. You can adjust the sugar level according to your taste.
- Add the saffron milk, cardamom powder, and rose or kewra water if using. Mix everything together until smooth and creamy.
- Refrigerate the shrikhand for at least an hour to allow the flavors to meld together.
- Garnish with chopped nuts before serving. Serve chilled.
