Nutrition of Each Serving
Note: Makes 4 Servings
- 425 calories
- 21g fat
- 30mg cholesterol
- 249mg sodium
- 786mg potassium
- 43g carbohydrate
- 3g fiber
- 38g sugar
- 14g protein
Items Needed
Ingredients
- ½ tablespoon whole milk
- 32 ounces plain whole fat yogurt
- ¾ cup powdered sugar
- ½ teaspoon saffron threads
- ½ teaspoon ground cardamom
- 1 cup pistachios (or any nuts you prefer)
Equipment
- nut milk bag
- medium bowl
- strainer
- small bowl
- medium bowl
Steps
Preparation
- Prepare the yogurt
- Put 32 ounces plain full-fat yogurt in a nut milk bag the place the bag in the strainer suspended over a large bowl.
- Cover with plastic wrap and place in the fridge. Let excess liquid strain for 24 hours.
- Prepare Saffron
- In a small bowl add:
- ½ tablespoon warm whole milk
- ½ teaspoon saffron threads
- Stir and keep aside.
- In a small bowl add:
- Prepare Nuts
- Lightly roast the nuts
- Once roasted finely chop the nuts
- Measure
- ¾ cup powdered sugar
- ½ teaspoon ground cardamom
Cook
- Place the prepared yogurt into a medium bowl and add:
- ¾ cup powdered sugar
- ½ teaspoon ground cardamom
- prepared saffron
- Stir until fully mixed and taste:
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Make sure to thoroughly stir before tasting
- ½ cup powdered sugar
- ¼ teaspoon ground cardamom
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Make sure to thoroughly stir before tasting
- Top with cut pistachios or other nuts.
- ProTip: You can frozen Shrikhand and serve it as a frozen yogurt.
Note: This recipe is not the standard recipe which is much sweeter so make sure to flavor test.
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